No oil aloo posto/potatoes cooked with poppy seeds paste Recipe

Cooking Directions

• STEP 1.Peel and dice the potatoes into small cubes.
• STEP 2.Soak the poppy seeds in water for 30 minutes and then grind them into a fine paste.
• STEP 3.Heat a non-stick pan and add the diced potatoes. Cook them on medium heat until they are golden brown and crispy.
• STEP 4.Add the poppy seed paste to the pan and mix well. Cook for another 5 minutes, stirring occasionally.
• STEP 5.Add salt, turmeric powder, and red chili powder to taste. Mix well and cook for another 2-3 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to soak the poppy seeds before grinding them into a paste. This will help in achieving a smooth and creamy texture.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of ghee or butter at the end of cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve the aloo posto as a main dish with rice or roti, or as a side dish with any Indian meal.