This recipe goes well as a side dish in main coarse of the meal, specially summer lunch.
Ingredients:
Aalu\Potatoes(medium sized) - 5
Posto\Khuskhus\poppyseeds - 200 gm
Kacha Lanka\Green chillies - 2
Ghee\clarified butter (optional)- 1 tbsp
Sorsher tel\Murstard oil - 2 tbsp
Kalo jeeray\Kalonji\Sanouj\Nigella\Fennel\black caraway - 1/4 tsp
Turmeric powder (optional)- 1/2 tsp
Salt - to taste
Chini\sugar -1/2 tsp
Water(luke warm) - 1 cup
Water(cold)- 2 cups
Preparation:
Posto bata \ poppyseed paste:
Take a bowl. Soak posto\poppyseeds in 1/2 cup luke warm water for 10 minutes. Make a fine paste with 1 green chilli and a pinch of salt. Keep aside.
Potatoes:
Clean, peel and cut potatoes into 1/2" cubes. Soak in cold water with 1/4 tsp turmeric powder. Drain water before cooking.
Procedure:
Take a pan. On high flame, heat mustard oil until raw pungency is removed. Lower heat immediately. On reduced flame, temper kalo jeray\nigella and quickly add the potato cubes. Add 1/4 tsp turmeric powder. Stir for 2-3 minutes. Add posto bata\poppyseed paste. Stir for 1-2 minutes. Add remaining 1/2 cup luke warm water, salt, sugar and simmer on low heat until potatoes are cooked and water evaporates. Carefully stir for 2-3 minutes until potato cubes are well coated with the paste. Remove from heat. Add ghee, slit green chilli and serve hot.
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Ingredients:
Aalu\Potatoes(medium sized) - 5
Posto\Khuskhus\poppyseeds - 200 gm
Kacha Lanka\Green chillies - 2
Ghee\clarified butter (optional)- 1 tbsp
Sorsher tel\Murstard oil - 2 tbsp
Kalo jeeray\Kalonji\Sanouj\Nigella\Fennel\black caraway - 1/4 tsp
Turmeric powder (optional)- 1/2 tsp
Salt - to taste
Chini\sugar -1/2 tsp
Water(luke warm) - 1 cup
Water(cold)- 2 cups
Preparation:
Posto bata \ poppyseed paste:
Take a bowl. Soak posto\poppyseeds in 1/2 cup luke warm water for 10 minutes. Make a fine paste with 1 green chilli and a pinch of salt. Keep aside.
Potatoes:
Clean, peel and cut potatoes into 1/2" cubes. Soak in cold water with 1/4 tsp turmeric powder. Drain water before cooking.
Procedure:
Take a pan. On high flame, heat mustard oil until raw pungency is removed. Lower heat immediately. On reduced flame, temper kalo jeray\nigella and quickly add the potato cubes. Add 1/4 tsp turmeric powder. Stir for 2-3 minutes. Add posto bata\poppyseed paste. Stir for 1-2 minutes. Add remaining 1/2 cup luke warm water, salt, sugar and simmer on low heat until potatoes are cooked and water evaporates. Carefully stir for 2-3 minutes until potato cubes are well coated with the paste. Remove from heat. Add ghee, slit green chilli and serve hot.
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| Posto(khuskhus) |
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| Kalo jeeray(Nigella) |
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