Friday, February 21, 2014

Cauliflower & Potatoes in White Poppy Seed Sauce

Phool Kopi Alu Posto
White poppy seed sauce (known in Bengali as 'posto') is very versatile and can be used to dress practically any vegetable. Adding a little green chili to the poppy seed paste gives this dish quite a zing!

1 large head of cauliflower, cut into florets
1 russet potato, peeled & cut in wedges
Grind to a paste:
   2 Tbsp. white poppy seeds, soaked in 1/2 cup boiling water
   2 green chilies
   Salt to taste
4 Tbsp. vegetable oil
2 bay leaves
1 dried red chili
¼ tsp. nigella seeds (a.k.a. kalo jeera/kalonji)
1 Tbsp. ginger paste
1 tsp. ghee
½ tsp. sugar

  1. Soak white poppy seeds in boiling water for ½ an hour. Do not drain.
  2. Purée the paste ingredients listed above along with water in which poppy seeds were soaked.
  3. In a skillet, heat 4 Tbsp. oil & sputter nigella seeds, bay leaves and red chili.
  4. Add potatoes & ginger paste, cover and simmer until potatoes are half-cooked.
  5. Add cauliflower & salt, cover and simmer until vegetables are cooked.
  6. Pour poppy seed paste over vegetables in skillet & stir-fry for 5 minutes.
  7. Add sugar, adjust salt to taste and garnish with ghee.
  8. Serve with steamed Basmati rice.

No comments:

Post a Comment

Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.