Skip to main content

Upgrading Aloo Posto



There was a time when north Indian food formed bulk of my food experiences and barring an occasional dosa, I had very little understanding of how other regions of India eat. I gradually picked up dishes and ideas but this expansion of palette happened in no particular order and was often influenced by people I met and stories I heard. Sometime I would hear the name of a dish and find it fascinating. Aloo posto was one such dish. We don't use poppyseeds in our curries and using a new spice as the base for a potato curry sounded exciting.

Hence, the first time I found myself in a restaurant that had aloo posto on the menu, I eagerly ordered it. I was never more disappointed. What I expected was some form of spicy, crunchy potatoes. What I got instead was a bland, blah dish. I never got to like aloo posto but I continued to believe that poppyseeds and potatoes will make for a good flavour combination.

In my mind, there are two basic flaws with aloo posto. By soaking poppyseeds and making them into a paste, you take away the essential benefit of using them - the crunch they add to a dish. And then the color - except for a rare black nigella seed, the dish is a boring beige all over. Both these flaws are fixed in this new and updated version of aloo posto, using blue poppyseeds both for crunch and color. Here's the recipe for a comforting dinner dish.

Ingredients
3 medium sized potatoes
1 tbsp mustard oil
2 tbsp blue poppy seeds
1 tsp nigella seeds
10-12 curry leaves
1/2 tsp asafoetida
1/2 tsp red chilli powder
1/2 tsp dry mango (amchur) powder
salt, to taste
coriander leaves, to garnish

Wash the potatoes, wipe them dry and cut into medium thick rounds. Heat oil in a nonstick pan. Add asafoetida and curry leaves. After 10-15 seconds, add poppy seeds and nigella seeds. Wait until the seeds start to splutter, then add the potatoes and salt. Add just enough water to cover the potatoes. Bring to a boil, then reduce the heat to a simmer and cover. Keep checking every few minutes. By the time the water evaporates, the potatoes should be cooked through. Increase the heat and let the potatoes cook for another 1-2 minutes until they get a bit of a color. It's essential you use a nonstick pan to prevent potatoes sticking and getting difficult to remove.

Move the potatoes to a serving platter. Sprinkle red chilli powder and amchur and garnish with coriander.

Comments

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…