Wednesday, October 03, 2012

Baby Potatoes in Poppy Seed Sauce

Alu Posto

Serves: 6
Prep Time: 20 minutes
Cooking Time: 20 minutes


4 Tbsp. white poppy seeds (posto)
1 cup water
3 Tbsp. extra light olive oil
½ tsp. nigella seeds (kalo jeera/kalonji)
1 lb. baby potatoes, cut in half
2 tsp. ginger paste
Salt to taste
1 tsp.ghee or melted butter
2-3 green chilies, left whole


1.   Boil potatoes for 15 minutes, drain, peel and quarter each half segment.
2.   Boil a cup of water in microwave, pour over poppy seeds in a bowl. Set aside to cool and soften.
3.   Puree the poppy seeds, water, some salt and a green chili until it reaches the consistency of a thick     sauce.
4.   Heat oil in a pan over medium-high heat and add nigella seeds.
5.   When the seeds begin to sizzle, add potatoes, ginger paste and salt.
6.   Lower heat to medium-low and cook for 5 minutes.
7.   Add pureed poppy seeds and stir until well combined.
8.   Cook for 5 minutes until the sauce reduces and just coats the potatoes.
9.   Garnish with ghee & whole green chilies and transfer to a serving dish.


  • The potatoes can be replaced with several other vegetables, such as eggplant, cauliflower, potatoes, zucchini, ridge gourd (jhinge), sweet potatoes, or pumpkin, etc.

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