Friday, December 16, 2011

Aloo Postho


Potatoes - 3 medium sized
Jhinga/Ridge Gourd - 4-5 small size
Posto/poppy seeds - 6-7 tsp
Kala Jeera/nigella seeds - 1 tsp
Green chillies - 5 or 6
Turmeric - 1/2 tsp
Salt - As required


Wash and peel potatoes and cut them into long, half moon-shaped pieces.  Peel the Jhinga/ridge gourd and cut them into long pieces.  Soak the poppy seeds in warm water for 15 to 20 minutes. Drain and grind to a smooth paste along with the green chillies.  If it is very thick, add a little bit of water (not too much) to the paste.

Heat oil in a kadai and add the kala jeera and let it fry for a few seconds.  Add potatoes and the jingha pieces and fry them till the potatoes turn light brown.  Add turmeric and mix it well.  Now add posto/poppy seeds paste and salt and fry for 2-3 minutes and add water just enough to cover the potatoes.  Close it with a lid and let it cook for about 10 minutes.  Keep stirring in between and also check if the water content has reduced.  Once the potatoes are cooked, remove from fire.  Since this is a dry curry, there must not be any water left in it.

Taste yummm with Rice and Dal.

**Ladies Finger can also be used instead of ridge gourd.


  1. mmmm....that looks so yummm Bindu...nice pics.


  2. These potato dishes are wonderful ,great for a side dish for any meal
    Kind Regards
    David Head

    1. Thank u all for your kind words :)

  3. This looks so good! a very different recipe! Will try this sometime...



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