STEP 1.Soak 50 gms poppy seeds in water for 2 hours.
STEP 1.In a grinding jar add 50 gm soaked poppy seeds, 2 green chilies chopped and 75 ml water. Grind to a paste of slightly coarse texture.
STEP 1.Heat 60 ml mustard oil in a kadai till it turns pale yellow, add 25 gm sliced onions and cook for 1 minute until it slightly changes colour. Keep it aside.
STEP 1.To the same hot oil add 2 dry red chilies, 1/4 tsp nigella seeds and 500 gm 1 cm cubed potatoes. Mix them well and fry on medium heat for 5 minutes. Stir frequently, do not let the potatoes brown.
STEP 1.When the potatoes are semi cooked, add the poppy paste, 12 gm salt, and 8 gm sugar. Cook on low heat for 4 minutes till the raw posto smell goes away.
STEP 1.When the pan dries out, add a splash of hot water and continue cooking.
STEP 1.Cover and cook on low heat for 5 minutes. Stir frequently as the posto mixture tends to stick to the pan.
STEP 1. Keep cooking until potatoes turn soft.
STEP 1.Add 2 slit green chillies and finish with 1 tsp mustard oil drizzled over the potatoes.
STEP 1.Lastly add the fried onions.
STEP 1.Serve hot with steamed rice and plain masur dal.
calories per serving
19 g Fat20 g Protein81 g Carbs25 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment