Aloo Posto
Equipment
- Mortar and Pestle
- Spice Grinder
- Kadhai
- Wok
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 100 g Poppy seeds [3/4 cup)
- 8-10 Red chillies dried
- 175 ml Vegetable oil (3/4 cup)
- 1 kg Potatoes (9 medium), cut into quarters
- 2 Lemons juice of
- Salt
Instructions
- Put the poppy seeds and dried red chillies in a mortar and pound with a pestle or in a spice grinder and process, adding a little water if necessary, to make a paste.
- Heat the oil in a kadhai, wok, or large, heavy-based pan over medium heat, add the potatoes, and fry for 15-20 minutes, or until golden brown and soft. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Add the poppy seed paste to the same oil and fry for about 2-3 minutes, then add the fried potatoes and season with salt.
- Pour in 125 ml / 4 1/2fl oz (1/2 cup) boiling water, stirring constantly, then cover and cook for about 5 minutes, or until all the water has evaporated. Remove from the heat and add the lemon juice.6
Video
Nutrition
Serving: 6gCalories: 480kcalCarbohydrates: 38gProtein: 7gFat: 36gSaturated Fat: 25gSodium: 16mgPotassium: 884mgFiber: 8gSugar: 3gVitamin A: 188IUVitamin C: 52mgCalcium: 269mgIron: 3mg
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