Aloo Posto Recipe Kit Recipe

Indian cuisine · 468 calories

Aloo Posto Recipe Kit recipe

About this recipe

Discover the authentic flavors of Bengal with our Aloo Posto Recipe Kit, a traditional dish that combines tender potato cubes with a rich and creamy poppy seed paste. This kit includes all the essential ingredients and spices, such as poppy seeds, nigella seeds, and mustard oil, to create a dish that's both comforting and aromatic. Perfect for a hearty meal, Aloo Posto pairs beautifully with steamed rice for a satisfying experience. With easy-to-follow instructions, you can bring the taste of Bengal to your kitchen in no time. Order Now on the AnyFeast website or app and enjoy this classic Bengali delicacy! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 1 kg Basmati Rice
  • 500 g Onion
  • medium Chilli Green Long
  • 1 kg Potato
  • 5 g Poppy Seed
  • 1 l Refined Soyabean Oil
  • - Nigella Seeds
  • 200 g Table Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Wash and peel the potatoes, then cut them into medium-sized cubes.
  2. 2. Soak the poppy seeds in warm water for about 15-20 minutes to make them soft.
  3. 3. Grind the soaked poppy seeds into a smooth paste using a blender. Add a little water if necessary.
  4. 4. Slice the onions and green chilies thinly.
  5. 5. Heat mustard oil in a pan over medium heat until it starts to smoke slightly, indicating it's ready to use.
  6. 6. Add the nigella seeds to the hot oil and let them sizzle for a few seconds.
  7. 7. Add sliced onions and green chilies to the pan. Saute them until the onions turn translucent.
  8. 8. Add the potato cubes to the pan. Stir and cook them for about 5 minutes.
  9. 9. Add turmeric powder and salt to the potatoes, stirring well to coat them evenly.
  10. 10. Pour in the prepared poppy seed paste and mix everything together. Lower the heat and cover the pan.
  11. 11. Allow the potatoes to cook in the poppy seed mixture until they are tender and the oil starts to separate from the paste, stirring occasionally.
  12. 12. Once cooked, remove from heat and serve hot with rice.