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 guest hosted by Nandoos Kitchen