Pumpkin Potato Posto - Stir fry with poppy seeds
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Indian
Serves: 4-6
Ingredients
  • 4 tbsp white poppy seeds
  • 4 green chiiies
  • ½ tsp salt
  • 2 pounds baby potatoes peeled or yucan gold peeled
  • 2 cups large chopped squash or pumpkin
  • 2 tbsp mustard oil or vegetable oil
  • 1 tsp nigella seeds
  • 2 green chillies slit lengthwise
  • ½ tsp turmeric powder
  • 150mls water
  • ½ tsp sugar
  • Salt to taste
  • Extra chillies for garnish (optional)
Instructions
  1. Soak the poppy seeds in a bowl of hot water for 2 hours or overnight. Make sure the water covers all the poppy seeds. Using 4 tbsp of the soaking liquid, grind the poppy seeds with green chiies and salt to a smooth paste and set aside.
  2. Par boil the potatoes until they are 50 percent cooked. Just for about 5 minutes. Set aside.
  3. Heat oil in a heavy bottom sauce pan heat the oil over a medium flame. Add the nigella seeds and green chillies. Fry for 10 seconds and add the potatoes and pumpkin. Mix well and fry for 2 minutes.
  4. Add the turmeric powder and stir well. Stir and add the poppy seed paste making sure it coats all the potato pieces. Add ½ cup of water and season to taste.
  5. Bring to a boil and simmer with the lid on for 10 minutes. Stir halfway through cooking. Add a pinch of sugar and a few more chillies (if you like it spicy) and simmer for 2 minutes. Add a little more water if it gets too dry.
  6. Serve with puris or a bowl of dal and rice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/01/02/bengali-pumpkin-aloo-posto/