Aloo Posto | How to make Aloo Posto

By Amrita Roy  |  26th Apr 2016  |  
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  • Aloo Posto, How to make Aloo Posto
Aloo Postoby Amrita Roy

About Aloo Posto

Potatoes cooked in poppy seed gravy.

Aloo Posto is delicious and authentic dish. Aloo Posto by Amrita Roy is a great option when you want something interesting to eat at home. Restaurant style Aloo Posto is liked by most people . The preparation time of this recipe is 10 minutes and it takes 20 minutes to cook it properly. Aloo Posto is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Aloo Posto. Aloo Posto is an amazing dish which is perfectly appropriate for any occasion. Aloo Posto is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Aloo Posto at your home.

  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People




Aloo Posto

Ingredients to make Aloo Posto

  • Potato (Aloo) - 2 medium sized, cut into cubes
  • Onion (Pyang) - 1 medium sized, sliced
  • Green Chillies- 3-4
  • Poppy Seed Paste (Posto banta) - 1 cup
  • Dry Red Chillies- 2
  • Mustard Oil - 3 tablespoon + 1 teaspoon
  • Salt to taste

How to make Aloo Posto

  1. Soak poppy seeds for half an hour and make a paste of it. Add the dry red chilli while making the paste. (the soaking of poppy seed results in good paste.)
  2. Now heat oil in wok and add dry red chilli for seasoning. Fry the potatoes under medium flame by covering with a lid. When the potatoes are half cooked, add the sliced onion, green chilli and salt. Cook till the onions become little brown in color.
  3. Now it is time to add our main ingredient poppy seed paste. If require you can add little water. But cook well so that there should not be any raw flavour of poppy seed paste.
  4. Turn off the gas when the gravy becomes dry and addition of one teaspoon of mustard oil on top to enhance the taste of this dish.

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