Name: Alu Pyaaz Tomato Posto recipe by Priyanjali Joardar at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Potatoes 4 large ( diced); Onion 1 medium; Tomato 1 Large; Poppy seeds 3 tablespoon; Sesame seeds 1 tablespoon; Nigella seeds 1/2 teaspoon; Green chilly 3-4; Turmeric powder 1/2 teaspoon; salt as per taste; Mustard oil

ABOUT Alu Pyaaz Tomato Posto RECIPE

It's my variation to the regular alu posto (potato with poppy seeds). It's a vegetarian delicacy of West Bengal. Addition of tomato and onion has given the dish a little more flavor, tanginess and moistness.

Ingredients Serving: 4

Potatoes 4 large ( diced)
Onion 1 medium
Tomato 1 Large
Poppy seeds 3 tablespoon
Sesame seeds 1 tablespoon
Nigella seeds 1/2 teaspoon
Green chilly 3-4
Turmeric powder 1/2 teaspoon
salt as per taste
Mustard oil

Instructions

Cut the potatoes like this.
Take mustard oil in a kadai, to that add nigella seeds, then add onions.
Once the onions turn translucent add tomatoes.
Let them cook fully, then add the potatoes.
Add salt and turmeric powder. Cover it and cook till the potatoes are cooked completely on medium flame.
In the mean time dry grind the poppy seeds and sesame seeds.
Then add little water, chopped chillies and grind again to a smooth paste.
Once the potatoes are cooked add this paste and mix well.
Cook it till the raw smell of the poppy seeds goes away. Add little water to mix everything well.
Keep stirring to mix everything properly.
Turn off the flame and keep it covered for 10 minutes before serving with white rice for a delicious meal.

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