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Aloo posto

Discussion in 'Cookery Contest Recipes' started by sonu_627, Dec 19, 2005.

  1. sonu_627

    sonu_627 Silver IL'ite

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    <table border="0" cellpadding="5" cellspacing="2" width="100%"><tbody><tr><td><table align="left" bgcolor="#ffefdf" border="0" cellpadding="2" cellspacing="2" width="420"><tbody><tr><td> Aloo posto



    ½ kg aloo
    200 gm poppy seeds
    1 tsp kala jeera(cumin seeds)
    1 tsp paanch poren (whole)
    2 green chillies
    1 tsp ginger paste
    1 tsp sugar
    Salt to taste
    4-5 tbsp oil
    1 tbsp ghee

    Method
    Peel and cut the potatoes in cubes. Heat oil in a kadai. Add the jeera and paanch poren masala and fry the potatoes on a medium flame till done. Grind the poppy seeds with green chillies and add to the cooked potatoes and mix well. Add salt, sugar and ginger paste and mix well.

    Cook on a low flame till the poppy seeds are done and the colour is light brown. Add ghee and serve hot with steamed rice.
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