Aloo Posto

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, gather all your ingredients and tools: a kadhai/wok, mixing bowl, grinder/blender, measuring cups and spoons, chopping board, knife, and spatula. Peel the 2 medium potatoes and cut them into roughly 1.5 cm cubes. Place the potato cubes in a mixing bowl and set aside. Slit the 2 green chillies lengthwise, but do not cut them all the way through.

2. 02

   Soak Poppy Seeds

   In a small mixing bowl, add 4 tablespoons of poppy seeds. Pour 1/2 cup of hot water over the poppy seeds. Let them soak for at least 30 minutes. This step helps soften the poppy seeds, making them easier to grind into a smooth paste.

3. 03

   Grind Poppy Seed Paste

   After 30 minutes, drain the water from the soaked poppy seeds. Transfer the soaked poppy seeds and the 2 slit green chillies into your grinder/blender. Add 2 tablespoons of fresh water. Grind until you have a very smooth paste, without any grainy texture. This might take 2-3 minutes, stopping to scrape down the sides if needed.

4. 04

   Heat Oil and Fry Potatoes

   Place your kadhai/wok on the stove and turn the heat to medium. Add 3 tablespoons of mustard oil to the kadhai. Let the oil heat up for about 2 minutes, until it starts to smoke slightly and loses its raw smell. Carefully add the cubed potatoes to the hot oil.

5. 05

   Cook Potatoes Until Golden

   Stir the potatoes gently with your spatula to coat them in oil. Cook the potatoes on medium heat for about 8-10 minutes, stirring occasionally every 2-3 minutes. You want them to turn light golden brown on the outside and become tender when poked with a knife. Add 1/2 teaspoon of salt now and mix well.

6. 06

   Add Poppy Seed Paste

   Once the potatoes are golden and tender, reduce the heat to low. Carefully add the ground poppy seed and green chilli paste to the kadhai with the potatoes. Be careful as it might splatter slightly. Stir everything together gently to mix the paste with the potatoes.

7. 07

   Simmer Aloo Posto

   Add another 1/2 teaspoon of salt to the mixture and stir well. Cover the kadhai with a lid. Let the Aloo Posto simmer on low heat for about 10 minutes. This allows the flavors to meld together and the potatoes to absorb the delicious poppy seed paste.

8. 08

   Check and Serve

   After 10 minutes, remove the lid. The Aloo Posto should look slightly thick and the potatoes should be fully cooked and coated in the paste. Taste a small piece of potato; it should be soft and flavorful. If it looks too dry, you can add 1-2 tablespoons of hot water and cook for another minute. Your Aloo Posto is ready to be served hot with rice.