Friday, December 13, 2013

Alu posta

This is essentially a Bengali dish, which has been adopted in the Bihari/ Jharkhandi households effortlessly. i find a lot of variations of this dish online. well this is mine.

Ingredient:

Poppy seeds (Posta): 4 Table spoons
Garlic pods (peeled): 3-4
Red chilli whole: 2
Boiled potatoes: 3 medium sized (cut and diced)
Salt: to taste
turmeric: 1 pinch
Mustard oil: 1-2 table spoons


Method:

  • Soak poppy seeds overnight. next day Grind it with a little water, garlic and red chillies. you now have a posta paste. 
  • Heat some mustard oil in a deep pan. Once the oil is hot, put in 1 red chilli, whole. once it changes colour, add teh diced potatoes to the oil. let it cook for 5 minutes. 
  • Once the potatoes are cooked add the posta paste to it. Coat it properly and let it cook for two minutes. Stir continuously.
  • The paste and potatoes will start sticking to the pan add some water at this point. Just 10-15 mls. let the masala come together.
  • at this point add the salt and the turmeric. stir.
  • let it form a thik gravy. 
  • after taking it off the burner, garnish with some green coriander for flavour and colour
  • Serve hot

Tip:
If you add a little salt and mustard oil to the posta paste and it becomes a very tasty chutney that lasts for about 3-4 days)

No comments:

Post a Comment