Aloo posto is a signature dish of Bengal. Aloo means potato and posto means poppy seed. Mainly aloo posto is cooked with poppy paste. But today I will share with you all a different type of posto recipe . It is quick easy and delicious. We have this aloo psto in our dinner and paired it with creamy coconut raita which is another taste enhancer. I hope you all will like this combo with Indian flat bread ( rotis) and paratha’s or poori.
Preparation time : 15 minutes Cooking time 15 to 20 minutes Serves : 4 to 5 Ingredients : For aloo posto : 1 bowl potato cubes ¼ cup poppy seed 2 red chilly broken in to halves ½ tsp turmeric powder ½ cup oil to fry 1 onion chopped Salt to taste For Creamy Coconut Raita 1 cup yogurt 1 tsp fresh cream ½ cup chopped soft coconut 1 tsp whole cumin 2 pinch hing (aseofitida) 1 red chilly 2 tbsp freshly chopped coriander 1 tsp oil ½ tsp sugar (optional) Salt to taste
Methods Of Cooking: For Aloo postoHeat oil in pan. Break red chilly in the oil then add the potato cubes with salt and turmeric. Fry the potatoes till bit crispy outside but soft inside keep aside. Now heat little oil add the poppy seed fry the poppy seed till crisp. Add the fried potatoes. Mix well . Delicious aloo posto is ready . Top it with chopped onion . Serve hot with phoolakas or chapatis or pooris or luchis.
For Creamy Coconut Raita
Heat one tsp oil in a pan. Now add whole cumin seed the red chilly in oil. As the cumin seed start to splutter . Add chopped coconut and hing with it. Fry the coconut till little brown. Put off the flame. Now take the yogurt in a bowl. Mix salt and sugar and the fried masala coconut with it. Then add freshly chopped coriander and fresh cream. Mix well. Serve chilled.