Iftar mei banaya Aloo Posto

Ingredients

• 500 g Potatoes (peeled and cut into 1‑inch cubes)
• 30 g Poppy Seeds (dry roasted lightly for extra aroma)
• 4 Green Chilies (2 for tempering, 2 for paste, plus 1 for garnish (slit))
• 1 Dry Red Chili (whole, for tempering)
• 1 tsp Panch Phoron (Bengali five‑spice blend (fenugreek, mustard, cumin, nigella, fennel))
• 3 tbsp Mustard Oil (cold‑pressed, divided: 2 tbsp for tempering, 1 tbsp for garnish)
• 1 tsp Salt (adjust to taste)
• 30 ml Water (for grinding paste and adjusting consistency)

Instructions

1. Prepare Potatoes

   Wash, peel and cut the potatoes into 1‑inch cubes. Rinse and set aside in a bowl of water to prevent browning.

   Time: PT5M

2. Make Poppy Seed Paste

   In a silbatta or blender, dry‑grind the poppy seeds with two green chilies and a pinch of salt until coarse. Add about 20 ml water and grind again until a smooth, creamy paste forms.

   Time: PT10M

3. Temper Spices

   Heat 2 tbsp mustard oil in the skillet over medium heat. Add 1 tsp panch phoron, slit two green chilies, and the whole dry red chili. Fry until the spices sizzle and become fragrant, about 30 seconds.

   Time: PT3M

   Temperature: Medium heat

4. Fry Potatoes

   Drain the potatoes, pat dry, and add them to the hot oil. Fry, stirring occasionally, until they turn golden brown on the edges, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

5. Combine Paste and Cook

   Stir in the prepared poppy seed paste, mixing well to coat the potatoes. Add 10 ml water if needed to prevent sticking. Cover and simmer on low heat until the potatoes are tender and the sauce thickens, about 7 minutes.

   Time: PT7M

   Temperature: Low heat

6. Finish and Serve

   Turn off the heat. Garnish with slit green chilies and drizzle the remaining 1 tbsp mustard oil over the top. Serve hot with steamed rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

4 g