Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, potol aloo posto (potato pointed gourd fry with poppy seeds). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Aloo Potol Posto Recipe (Aloo Parwal in Poppy Seed Masala Recipe) is a typical Bengali vegetarian dish made with "Potol" also called as "Parwal" (Indian Gherkin) combined with potato. The masala is separately roasted and ground to give it an extra depth to the whole dish. The masala consists of poppy seeds, grated coconut, dry green chillies, cloves, cardamom, fennel seeds, cumin seeds.
Potol Aloo Posto (Potato pointed gourd fry with poppy seeds) is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Potol Aloo Posto (Potato pointed gourd fry with poppy seeds) is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook potol aloo posto (potato pointed gourd fry with poppy seeds) using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Potol Aloo Posto (Potato pointed gourd fry with poppy seeds):
- Get 500 gm potato cut into cylindrical shape
- Get 300 gm pointed gourd peeled and cut into two halves vertically
- Get 1 cup paste of poppy seeds
- Prepare 8 green chillies slitted
- Get Salt as required
- Prepare Mustard oil as required
- Get 1 teaspoon panch phoran
- Prepare 1 teaspoon turmeric powder
That will surely spoil the mood and taste!!! Bengali Style Potol Posto Recipe: This potol posto is slightly tangy, creamy, and tasty semi gravy Bengali dish made with pointed gourd and poppy seeds paste. It makes a delicious side dish for lunch or dinner. The Pointed gourd is commonly known as Parwal in Hindi, Potol in Bengali, and Potala in Odia.
Instructions to make Potol Aloo Posto (Potato pointed gourd fry with poppy seeds):
- Heat some oil in a wok and add the panch phoran. Let it splutter.
- Add the potatoes, pointed gourd, slitted green chillies, salt and turmeric powder.
- Fry them in a high flame until light brown in colour.
- Add the poppy seeds paste, 1/2 cup of water and cover it with a lid.
- Uncover the wok when the water evaporates.
- Again fry it for a while by adding some mustard oil.
- Remove it from the flame and serve hot with steamed rice.
Potol or pointed gourd is a summer vegetable in India but I get it all the time here in North America. This is a simple dish where Fried Potol is dipped into Poppy Seed paste. Into it add about ½ a tsp. of turmeric powder, sugar and salt-to-taste, and stir it well so that the paste completely covers the parwal (potol). Cover it for some time and keep it over medium flame. Wait till the parwal gets cooked well and enjoyed with steamed rice or Polao.
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