Indian Bengali Potatoes With Poppy Seeds Aloo Posto Recipes
Poppy seeds, like sesame seeds, add a wonderful nutty taste to foods. Bengalis grind them and use them in quantity with vegetables like potatoes and cauliflower to provide a thick clinging sauce. The result is unusual and quite superb. This potato dish may be served with most Indian meals. It could also be served with roast lamb, lamb chops or with grilled (broiled) or roasted chicken. Note: Cauliflower may be cooked in exactly the same way. Break it into flowerets first. I bought white poppy seeds at the Chinese grocery store.
Recipe From food.com
Provided by Olha7397
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
From Cook Smart Vegetarian, looks good and saving here till I can get to try. Sounds great for diabetics as it uses sweet potatoe. Wikepedia describe panch phoron as equal amounts of fenugreek, nigella seeds, mustard seeds, fennel and cumin.
Recipe From food.com
Provided by ImPat
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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- Soak 3 tablespoons poppy seeds in 1/4 cup water. I usually soak the poppy seeds overnight, so that the grinding is easier. Otherwise they don't grind well. If you forget the soaking, then soak atleast for a couple of hours in warm water.
- Now add 1/2 to 2/3 cup water. The amount of water required depends on the consistency you want. Usually aloo posto has a dry to semi-dry consistency, but for a gravy consistency you can add some more water.
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