A quick and practical way to make Aloo Posto - an all time favourite Bengali potato recipe. Watch out for those amazing tips!<br /><br />Ingredients:<br />2 dry red chillies<br />2 bay leaves<br />1/2 tea spoon: kalo jeera/ kalonji/ onion seeds/ nigella seeds (different names for the little, black seeds)<br />1/2 a red onion, shallot finely chopped<br />6 potatoes: cubed and parboiled. Parboiling ensures that you don't have to use too much oil<br />50 g Posto/ poppy seeds, khus khus in Hindi, (Khous Khous in Lebanese): ground into a powder and then made into a thick paste by adding a bit of water<br /><br />Spices: <br />1 tsp each of turmeric and cumin powder<br />1/2 tsp each of red chilly powder and sugar<br />1 tsp, or more, of salt<br />3 green chillies split into half<br />1 tbsp cooking oil. While any oil will do, the traditional Bengali oil of choice is mustard oil. <br /><br />00:21- Ingredients for making Poppy Seed Potatoes<br />01:06- Method for making khus-khus paste<br />01:20- Method for making Poppy Seeds Potatoes<br /><br />Got a taste for Bengali cuisine? Visit Kalyan's Bengali Kitchen at:<br />http://www.youtube.com/watch?v=aDDDjgc75oU&list=PLDn0RqHU2n_4Vg-XBHjHv-2T_2ur7i_Fl&index=1&feature=plpp_video<br /><br />Kalyan also blogs on food at www.finelychopped.net and is on twitter at @finelychopped<br /><br />Discover more easy recipes at <br />http://www.youtube.com/indiafoodnetwork<br /><br />Follow us on Facebook: <br />https://www.facebook.com/Indiafoodnetwork?ref=ts&fref=ts<br /><br />Follow us on Twitter:<br />@infoodnetwork
