Aloo Posto

47 mins

4 servings

Cooked 100+ times recently

Veg

★ 4.3

Ingredients

50 g Poppy Seeds
100 ml Water (for soaking)
2 tbsp Mustard Oil
2 tbsp Refined Oil
0.5 tsp Nigella Seeds
1 piece Dried Red Chilli
300 g Potato (cubed)
Poppy Seed Paste
0.25 tsp Turmeric
0.75 tsp Salt
1 piece Green Chilli (slit)
2 stem Coriander Leaves (minced)
20 g Water (additional)

Instructions

This Aloo Posto is an AI generated recipe, and a great way to get started with minimal effort!

Add initial ingredients and prep poppy seeds
Add 2 tbsp Mustard Oil, 2 tbsp Refined Oil, 0.5 tsp Nigella Seeds, and 1 piece Dried Red Chilli to The Upliance jar. Add 300 g cubed Potatoes, 0.25 tsp Turmeric, 0.75 tsp Salt, and 1 slit Green Chilli. In parallel, soak 50 g Poppy Seeds in 100 ml Water in a separate bowl for 2 hours.
Sauté the potatoes and spices
Select medium heat (100-120°C) for 2 minutes in The Upliance jar to warm the oils and temper the whole spices. Then, set the temperature to low heat (<100°C) and let Upliance sauté the potatoes with spices for 12 minutes with automatic stirring until tender. During this time, grind the soaked poppy seeds with water into a smooth paste.
Add poppy seed paste and finish cooking
Add the Poppy Seed Paste (prepared from 50g poppy seeds and 100ml water) and an additional 20 g Water to The Upliance jar. Set the temperature to low heat (<100°C) and let Upliance cook the Aloo Posto for 30 minutes with continuous automatic stirring. After the main cooking, briefly sauté again at medium heat (100-120°C) for 2 minutes to bring out the final flavors.
Garnish and serve
Garnish the Aloo Posto with 2 stem minced Coriander Leaves. The Aloo Posto is now ready to be served with rice or roti.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

396

Calories

38g

Carbs

Protein

24g

Fat

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Veg

Aloo Posto

East Indian • Bengali • Main Course Dry

Aloo Posto

47 mins

4 servings

Cooked 100+ times recently

Veg

★ 4.3

Ingredients

50 g Poppy Seeds
100 ml Water (for soaking)
2 tbsp Mustard Oil
2 tbsp Refined Oil
0.5 tsp Nigella Seeds
1 piece Dried Red Chilli
300 g Potato (cubed)
Poppy Seed Paste
0.25 tsp Turmeric
0.75 tsp Salt
1 piece Green Chilli (slit)
2 stem Coriander Leaves (minced)
20 g Water (additional)

Instructions

This Aloo Posto is an AI generated recipe, and a great way to get started with minimal effort!

Add initial ingredients and prep poppy seeds
Add 2 tbsp Mustard Oil, 2 tbsp Refined Oil, 0.5 tsp Nigella Seeds, and 1 piece Dried Red Chilli to The Upliance jar. Add 300 g cubed Potatoes, 0.25 tsp Turmeric, 0.75 tsp Salt, and 1 slit Green Chilli. In parallel, soak 50 g Poppy Seeds in 100 ml Water in a separate bowl for 2 hours.
Sauté the potatoes and spices
Select medium heat (100-120°C) for 2 minutes in The Upliance jar to warm the oils and temper the whole spices. Then, set the temperature to low heat (<100°C) and let Upliance sauté the potatoes with spices for 12 minutes with automatic stirring until tender. During this time, grind the soaked poppy seeds with water into a smooth paste.
Add poppy seed paste and finish cooking
Add the Poppy Seed Paste (prepared from 50g poppy seeds and 100ml water) and an additional 20 g Water to The Upliance jar. Set the temperature to low heat (<100°C) and let Upliance cook the Aloo Posto for 30 minutes with continuous automatic stirring. After the main cooking, briefly sauté again at medium heat (100-120°C) for 2 minutes to bring out the final flavors.
Garnish and serve
Garnish the Aloo Posto with 2 stem minced Coriander Leaves. The Aloo Posto is now ready to be served with rice or roti.