Aaloo Posto

Promises and pie-crust are made to be broken ~ Jonathan Swift. 

This a very minimal recipe cooked in mustard oil. And the only spice used is the green chilly. The texture is a sharp taste of the mustard oil with the creamy base of the poppy paste. And, when cooked with the light skinned fresh potatoes of the Winter season, the recipe is heavenly.

People who like to eat their meals a little dry, can try this recipe with steamed rice, and ghee.

Trust me you'll love it.

Find the recipe below.

RECIPE:

Servings: 2 people

Prep Time: 20 Minutes

Cooking Time: 20 Minutes

Ingredients:

1. 3 Medium sized Potatoes

2. 2 tbsp. Khus Khus (Poppy Seeds)

3. 4 Green Chilies

4. Mustard Oil for frying

5. Turmeric Powder

6. Salt

STEPS:

Step 1: Wash and peel the potatoes. Chop the potatoes and keep aside.

Step 2: Soak the poppy seeds (Khus Khus) for around 20 minutes.

Step 3: In a grinder, grind the poppy seeds, and the green chilies, using a little water.

Step 4: In a pan, add 2 tbsp. mustard oil. When the oil smokes, add salt and turmeric powder. Fry for 1 minute till the raw smell of the turmeric goes.

Step 5: Add the diced potatoes. Fry the potatoes, on a medium high flame, until cooked.

Step 6: Add the ground paste from the grinder to the fried potatoes. On a high flame, fry till the water evaporates and the poppy seeds are completely cooked.

Serve hot with rice and choice of your dal. I paired it with Motor Phoolkopi Diye Muger Dal.