How to make Aloo Posto - SK Khazana -
A traditional and popular potato dish from Bengal
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Poppy seeds (posto)
Cuisine : Bengali
Course : Main Course Vegetarian
For more recipes related to Aloo Posto - SK Khazana checkout Chettinad Potato Fry, Bedmi Aloo - SK Khazana, Jeera Aloo-SK Khazana, Aloo Baingan-SK Khazana . You can also find more Main Course Vegetarian recipes like Nilgiri Moong Ka Korma Marrakesh Stew Jain Dum Raw Banana Kadai Paneer
Aloo Posto - SK Khazana Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 2-2.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Aloo Posto - SK Khazana Recipe
Medium potatoes peeled and cut into ½ cm cubes 4
Poppy seeds (posto) soaked for 2 hours and drained 2 tablespoons
Green chilli 1
Mustard oil 2 tablespo to sprinkle
Onion seeds 1 teaspoon
Medium onion chopped 1
Salt to taste
Sugar 1/2 teaspoon
Method
Step 1
Transfer poppy seeds into a blender jar, add green chilli, add sufficient water and grind to smooth paste.
Step 2
Heat mustard oil in a non-stick pan, add onion seeds and sauté for a while. Add onion, mix and sauté till translucent.
Step 3
Add potatoes and mix well. Add salt and mix well. Cover and cook on low heat for 4-5 minutes.
Step 4
Splash some water, cover again and cook for 2-3 minutes. Add the prepared paste and 2 tbsps water and mix well.
Step 5
Add sugar and ¼ cup water and mix well. Cover and cook till potatoes are completely done.
Step 6
Transfer into a serving dish, drizzle some mustard oil and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
