Sunday Special-Alu Posto - rita-bose-cooking

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08 September, 2012

Sunday Special-Alu Posto

08 September, 2012

Sunday Special-Alu Posto

Sunday Special-Alu Posto

Home-made Alu Posto-Yummy!!

A perfect Bengali Sunday- lunch consisting of potatoes basted in heavenly gravy ready to blend into your tastebuds and enchant them. So, are you ready?? Get, Set, Ready, Eat!! :D


  • 2 green chilies
  • 5-6 medium potatoes
  • 50 gms of Posto Poppy seeds (Khaskhas/Posto)-- 5-6 heaped tbsp of the Poppy seeds or Posto bata
  • PacnchPhoron comprising 1/4 tea spoon black cummin seeds (kalonji) , 1/4 teasppon methi seeds , 1. tbsp fennel seed (saunf) and 1/2 teaspoon cummin powder(jeera) alongwith 1/4 teaspoon mustard seeds
  • 1/2 tbsp sugar
  • 1 tbsp pur ghee
  • 1 tbsp mustard oil
  • 4 tblsp poppy seeds(Khuskhus)
  • Salt to taste
  • 1/2 tbsp onion seeds
  • 1/2 cup chopped onion
  • 1 tblsp Ginger-Garlic paste
  • 1/4 tbsp each of turmeric powder , coriander powder, red chilli powder , salt and water
  • Coriander leaves 

  1. Take little bit of water in a mixer grinder.
  2. Take aroud 50 gms of Posto Poppy seeds (Khaskhas/Posto) ~ 5-6 heaped tbsp of the Poppy seeds paste or posto bata (finely grinded posto into paste) and mix it .
  3. You would need Pachhphoron comprising 1/4 tea spoon black cumin seeds (kalonji) ,1/4 teaspoon methi seeds  ,1/2 teaspoon fennel seed (saunf) and 1/2 teaspoon cumin powder (jeera powder) alongwith 1/4 teaspoon mustard seeds
  4. Take 500 gms (4-6 nos) of Alu (Potatoes) and cut in small square shape and pre-boil for 5 minutes in a microwave/12 minutes in bowl.
  5. Take litlle mustard oil (1/2 table spoon) in a frying pan preferably non-stick skillet and fry the cut potatoes until golden red ans seaparely in into a bowl.
  6. Take a liitle bit of oil and once heated , add all the ingredients of paanch phoran as stated above.
  7. Add 1/2 cup chopped onion and saute it to golden brown.Add ginger-garlic paste (1 table spoon) and saute it for 2-3 minutes.Add 1/4 tea spoon each of turmeric powder, corriander powder, red chilli powder, salt and water.
  8. Then , take the earlier grinded paste form of posto , salt to taste and saute it for 10 minutes in medium heat.
  9. Mix well.
  10. Put in 1/2 cup of water and keep it cooking in covered for 2-3 minutes.
  11. Once the water and condiments gets soaked in and it is geeting semi dried up , take it oy for serving.
  12. Remove from flame and Garnish with coriander leaves and Green Chillies and put little ghee on top of it and serve hot with white Basmati rice

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