Photograph of the finished Aloo posto

India · Khoai tây xào hạt anh túc Bengal

Aloo posto

30 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 8
  • Photograph of Poppy seeds Poppy seeds 80 g
  • Photograph of Mustard oil Mustard oil 60 ml
  • Photograph of Chilli Chilli 4
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Sugar Sugar 8 g
  • Photograph of Cumin seeds Cumin seeds 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak poppy seeds in warm water for 30 minutes, then grind them with green chilies into a smooth paste.
  2. 2 Peel the potatoes and cut them into small cubes so they cook faster.
  3. 3 Heat mustard oil until lightly smoked, then reduce heat and sauté cumin seeds for 20 seconds.
  4. 4 Add the potatoes and stir-fry for 8 minutes until slightly golden on all sides, then season with turmeric powder and salt.
  5. 5 Pour in the poppy seed powder, add a little water, cover and cook for 12 minutes until the potatoes are soft and the sauce coats them.
  6. 6 Add a little sugar, drizzle with some raw mustard oil, then turn off the heat.
Start cooking