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We hope you got insight from reading it, now let’s go back to aloo potol posto potato pointed gourd with poppy seeds recipe. To cook aloo potol posto potato pointed gourd with poppy seeds you need 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Aloo potol posto Potato pointed gourd with poppy seeds:
- Take 6 pointed gourd
- Use 1 potato
- Provide 4 tbsp poppy seeds
- Prepare 4 tbsp mustard oil
- Use 1/2 tsp kalonji or nigella seeds
- Take 1/2 tsp cumin seeds
- You need 1/2 tsp turmeric powder
- Use to taste Salt
- Provide 1 onion
- You need 1/2 tsp grated Ginger
- Prepare 2 dry red chillies
- Take 2 green chillies
- You need 1 tsp red chilli powder
Instructions to make Aloo potol posto Potato pointed gourd with poppy seeds:
- Soak poppy seeds in hot water for 1 hour. Make a smooth paste in a mixture jar.
- Wash, peel and cut pointed gourds and potato into wedges.
- Heat oil in a pan and add kalonji and cumin seeds. Now add turmeric, salt and potatoes to it and cook potatoes on medium heat for 5 to 7 minutes. When the potatoes are half cooked add pointed gourds to it and mix everything well. Cover and cook it until it is 80% done. Take it out in a plate.
- In the remaining oil, add dry red chillies, grated ginger and sliced onions and saute until light pink in colour. Now add poppy seed paste to it and red chilli powder and mix everything well. Add green chilli slits and 1/2 - 3/4 cup of water and mix it. Now add potatoes and pointed gourd to it and cook it until done.
- Serve this vegetable with roti and rice.
Aloo posto is one of my comfort food with rice. once in a while I make it with steamed rice and a dal. This time during durga pooja, I thought of sharing the recipe. Some years back, the recipe of aloo posto was shared. My daughter had invited one of her friends of Japanese origin for a play-date. While she had sat down for lunch with me we started discussing what I should make for her friend.
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