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Sunday, 2 December 2012

Aloo Soyabean Posto

Aloo posto is a dish typical to bengali cuisine. Posto is basically dish in which posto (Poppy seeds)  paste is used as a main flavouring agent. Here instead of using just aloo as core ingredient i added even soya chunks. 

Preparation time :- 20 mins
Cooking time : 20 mins
Serves :  4-5 ppl

Ingredients Required:

  • 2 medium sized potatoes peeled and cut into cubes
  • 1 cup of soya chunks boiled in water for 15 mins
  • 4-5 tspn of posto dana ( poppy seeds) soaked for 15 mins in warm water
  • 3 tspn of refined oil or mustard oil
  • 2 green chillies slit lengthwise
  • half tspn of ginger grated
  • 1 tspn of kalonji ( Nigella)
  • 1 tspn of turmeric powder ( haldi)
  • half a tspn of sugar
  • salt to taste
  • coriander to garnish
Procedure to make :-

  • Heat oil in a pan and add prefered or available oil. In case its mustard oil u are using heat it to smoking point then cool down before tempering.
  • To the heated oil add slit green chilles, grated ginger, kalonji seeds and tumeric and saute for a while till kalonji starts to splutter.
  • Now add the cut potatoes and let it cook till it softens.
  • In the meantime grind the poppy seeds
  • Drain water and sqeeze a little to drain extra water. Don drain entirely though.
  • Now add the soya chunks to pan after potatoes are almost done saute.
  • Add the poppy seed paste and sugar.
  • Add salt as per taste and garnish with coriander.
Serve hot with chapathi or even plain cooked rice.



Linking it to Chef Mireille's Taste of Tropic http://gourmetglobal.blogspot.in/ guest hosted by Nandoos Kitchen http://nandooskitchen.blogspot.in/2013/08/taste-of-tropics.html