Ghoti-Style Aloo Posto
A signature Ghoti-household dish of potatoes simmered in a thick, nutty poppy seed paste, mild and comforting.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Kadai
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 11 g
- carbs
- 24 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 210 kcal
Instructions
- 1
Grind the soaked poppy seeds with two green chillies and a little water into a smooth paste.
- 2
Heat mustard oil in a kadai (deep Indian pan). Add nigella seeds and let them sizzle in the hot oil.
- 3
Add diced potato, turmeric and salt. Stir and fry for 4–5 minutes.
- 4
Add the poppy seed paste. Mix well to coat the potatoes evenly.
- 5
Add 100 ml water. Cover and cook gently on low heat until the potatoes are completely soft.
- 6
Add slit green chillies and a pinch of sugar. Cook uncovered for 2 more minutes until the sauce thickens.
- 7
Drizzle a little raw mustard oil on top just before taking the pan off the heat.
- 8
Serve warm with steamed rice.
Chef's tips
Soak the poppy seeds for at least 30 minutes so they grind smoothly. Keep the sauce thick so it coats the potatoes instead of being runny.
Ingredient substitutions
- poppy seeds → cashew paste, though this changes the traditional flavour
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Not soaking the poppy seeds long enough, which makes the paste gritty.
- •Cooking on high heat, which can make the poppy seed paste taste bitter.
Serving suggestions
Cooked Ghoti-Style Aloo Posto?
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