Recipe of Ultimate Aloo posto

Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Aloo posto. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Aloo posto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aloo posto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Aloo posto estimated approx Overnight + 30m.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Aloo posto using 9 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Aloo posto:

1. 3 tbsp white poppy seeds (khaskhas)
2. 3 green chilis
3. 2 large potatoes
4. 2 tbsp mustard oil/ mustard seeds
5. to taste brinjal (optional)
6. to taste salt
7. to taste dry red chili
8. to taste turmeric
9. to taste sugar

Steps to make Aloo posto

1. Soak 3 tablespoons white poppy seeds in ¼ cup water. I usually soak the poppy seeds overnight, so that the grinding is easier. Otherwise, they don’t grind well. If you forget the soaking, then soak at least for a couple of hours in warm water. After overnight soaking, use a fine-mesh strainer and drain all the water. Below pic shows the soaked poppy seeds.
2. Add the poppy seeds in a grinder. Add 1 green chili and 1 tablespoon water. Grind to a fine paste. Add more water if required while grinding.
3. Next rinse, peel and chop 2 large potatoes (300 grams potatoes). Heat 2 tablespoons mustard oil in a pan or kadai and let it smoke on a medium flame.
4. (Optional) Cut brinjal into large pieces and fry them in a pan. Add salt to taste.
5. Add dry red chilli and fry for 10 sec. Add potatoes and fry on high flame for 3 mins or until potatoes turn golden brown in colour. (Add fried brinjal) Add turmeric, sugar and salt and mix together.
6. Add poppy seed paste and two whole green chilies and mix well. Fry for 1-2 min to potatoes are nicely coated with paste.
7. Now add ½ to ⅔ cup water. The amount of water required depends on the consistency you want. Usually aloo posto has a dry to semi-dry consistency, but for a gravy consistency, you can add some more water.
8. Cover the pan with a lid and on a low flame simmer till all the water dries up and the potatoes are cooked. The poppy seeds paste will also cook by then. Do not overcook the potatoes. Do check a couple of times when the potatoes are cooking. If the potatoes are undercooked and the water has dried up, then you can add some water.

While that is certainly not the end all be all guide to cooking quick and easy lunches it's very good food for thought. The hope is that will get your creative juices flowing so you are able to prepare excellent lunches for your own family without the need to accomplish too much heavy cooking from the practice.

So that is going to wrap it up for this exceptional food Steps to Prepare Favorite Aloo posto. Thank you very much for your time. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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