| • | Cut the white potatoes into longish pieces of about 2 in x ¼ in x ¼ in big and keep aside.
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| • | Soak poppy seed in hot water for about an hour. Grind poppy seeds, green chilies and table salt with enough water in a grinder to make a smooth paste.
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| • | Heat oil in a cooking pan and add bay leaf to it. Add all the ingredients mentioned under"paanch phoran" and allow them to crackle.
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| • | Now add chopped up onion and sauté.
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| • | Add ginger-garlic paste and saute until it changes golden brown.
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| • | Add white potato pieces, turmeric powder, coriander powder, reddish chilli powder and table salt to the above.
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| • | Fry it for 3-4 minutes and then, add the poppy seed paste to it. Fry for some other 3-4 minutes and pour water into it.
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| • | Lower the burn and cover the pan. Allow the dish to cook for a few more seconds until the water evaporates.
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| • | Aloo Posto is ready to savor. Serve with freshly cooked basmati rice.
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