Aloo Posto Recipe – A Signature Bengali Dish That You Can Simply Make At House (Recipe Inside of)
For north Indians, crispy spiced aloo is an anytime go-to facet dish for a standard do-it-yourself meal. Bengalis percentage the similar fetish for potatoes, however within the type of aloo posto. Posto, in Bengali, is referred to poppy seeds, that are referred to as khus khus in Hindi. As odd as it’ll sound to us, potatoes and poppy seeds make for moderately a heady mixture. If truth be told, aloo posto is as often made in Bengali families, as jeera aloo or aloo gobhi is different portions of the rustic. You can at all times to find poppy seeds amongst different spices, stacked in Bengali kitchens.
Aloo posto is an easy, easy-to-make dish. It’s most often paired with dal and steamed rice or bhaat; even supposing, it tastes simply as just right with roti or paratha. There also are many diversifications discovered of this dish. Historically, made with simply potatoes, poppy seeds, salt and inexperienced chillies, many of us upload different spices like cumin and kalonji to it. You’ll be able to additionally cook dinner it with onions, or experiment for your personal manner. Right here we’ve got an easy-to-make recipe of aloo posto for newbies.
Aloo Posto Recipe: How To Make Bengali Aloo Posto
In case you are keen on Bengali meals, you should take a look at making aloo posto at house. Click on right here for the simple, detailed, step by step recipe of aloo posto.
Identical to every other aloo sabzi, aloo posto may be loved with crispy fried potatoes. So first, fry the potatoes until golden brown. Posto is made by means of roasting and grinding poppy seeds at the side of inexperienced chillies right into a paste. Many of us soak the poppy seeds in a single day or for few hours ahead of grinding them. Remainder of the method is in reality easy. Simply roast cumin seeds and full purple chillies with turmeric powder, upload posto (poppy seeds and inexperienced chillies) paste, and blend neatly. Then cook dinner with fried potatoes for a while and your signature Bengali aloo posto is in a position.
We’re positive you can love this recipe and can come again to it over and over again.
About Neha GroverLove for studying roused her writing instincts. Neha is responsible of getting a deep-set fixation with anything else caffeinated. When she isn’t pouring out her nest of ideas onto the display screen, you’ll be able to see her studying whilst sipping on espresso.
