Aloo Posto


2 tbs white poppy seeds
1tbs cumin seeds
1 pound small potatoes (or large ones can be used since will cut into pieces)
4 tbs vegetable oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds (or powder if cannot find seeds)
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1/8 tsp ground turmeric
1/4 tsp salt
1/4 chili powder
1 tbs lime juice


1. Begin by grinding the 2 tbs white poppy seeds and 1tbs cumin seeds into a paste. Set aside until step 10.

2. Cook and peel potatoes using your preferred method. We boiled them in water first, stopping while they were still firm, and then peeled them.

3. Cut the peeled potatoes into 1/2" or so cubes. If possible, try to get them all to be similar in size.

4. Heat 4 tbs of vegetable oil on medium heat, in a pan or pot with high sides since you will be stirring the dish

5. Put the 1/4 tsp mustard seeds, 1/4 tsp fenugreek seeds, 1/4 tsp cumin seeds and 1/4 tsp fennel seeds into the hot oil and stir until they take on a golden color.

6. Turn the heat to very low or a low simmer.

7. Add the potatoes and stir until lightly coated with mixture.

8. Add the 1/8 tsp ground turmeric and stir to distribute and coat.

9. Add 1/4 tsp salt, and stir to distribute and coat.

10. Add the poppy seed/cumin paste made earlier in step 1. Stir to distribute and coat.

11. Add 1/4 tsp chili pepper, and stir to distribute and coat.

12. Add 1 tbs lime juice, and stir to distribute and coat.

13. Cover, remove from heat, and let the potatoes sit to absorb the spices.

14. Add an optional 1 tbs fresh, chopped cilantro.

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