Aloo Posto (Potato with Poppy Seeds)

下ごしらえ

材料

作り方

手順

1. 1

   Drain the soaked white poppy seeds and grind them into a smooth paste with one of the green chilies and a splash of water, adding more water if needed, until a fine consistency is achieved.

   約5 分

   調理のヒント： Soaking the poppy seeds ensures a smoother paste and better flavor release.

2. 2

   Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat until it just begins to smoke lightly, then reduce the heat to low.

   約2 分

   調理のヒント： Heating mustard oil to its smoking point helps to mellow its pungent flavor.

3. 3

   Add the nigella seeds and the remaining green chili to the hot oil and let them splutter for a few seconds.

   約1 分

   調理のヒント： Be careful not to burn the nigella seeds, as this can make them bitter.

4. 4

   Add the cubed potatoes to the pan and sauté for about 5-7 minutes until they are lightly browned on the edges.

   約7 分

   調理のヒント： Browning the potatoes slightly adds a layer of flavor and texture to the dish.

5. 5

   Stir in the turmeric powder and salt, mixing well to coat the potatoes evenly.

   約1 分

6. 6

   Pour in the water, bring it to a boil, then reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the potatoes are almost tender.

   約12 分

   調理のヒント： Check the potatoes for tenderness by piercing with a fork; they should be firm but yielding.

7. 7

   Add the prepared poppy seed paste to the pan, mix thoroughly with the potatoes, and continue to cook uncovered for another 5-7 minutes, stirring occasionally.

   約7 分

   調理のヒント： Ensure the paste is well incorporated and cooks down slightly, allowing the flavors to meld.

8. 8

   Cook until the oil separates from the mixture and the potatoes are fully tender and coated with the thick poppy seed gravy.

   約4 分

   調理のヒント： The dish should not be too dry; there should be a thick, creamy coating on the potatoes.

9. 9

   Remove from heat and serve hot.