Last week, when I was going through my recipe books, I found this Bengali Dum Aloo Posto recipe. The recipe book had a very small picture of the recipe, so I was little hesitant t0 try this out. On the other hand, I wanted to try it out because the curry has potatoes in it. So, I was sure that kids would any way love it because of the potatoes and creamy texture of the curry.
Once I made Dum Aloo Posto, Sanvi was the first to taste this curry. Her face brightened up, and within few seconds I knew this curry would be a super hit in my family. Al of us loved its creamy and rich gravy. Dum Aloo Posto is not only rich, but quite simple and easy to make.
Dum Aloo Pesto has sure won our hearts! Do email me if this Dum Aloo Pesto recipe has conquered your hearts as well.
Preparation time. 15 minutes
Cook time. 20 minutes
Recipe Cuisine. North Indian
Recipe Category. Gravy/Curry
Recipe Reference. The joy of effortless cooking
Serves. 2 to 3
Potatoes (peeled and cut into 1″ pieces) – 2 nos. or 15 cut pieces
Onion (finely chopped) – 1 no.
Mustard oil or any oil – 3 tablespoon
To Roast & Grind
Cashewnut/kaju – 1 tablespoon
Poppy seeds/khus-khus/kasa kasa – 2 tablespoon
Green chilli/pacha molagai (chopped) – 1 no.
Garlic cloves (chopped) – 1 tablespoon
Turmeric powder/manjal thool/haldi – 1/4 teaspoon
Water – 1/4 cup
Red chilli powder – 1/4 teaspoon
Salt – as required
Note. The ingredients shown will vary with the original quantity.
1. Dry roast cashew nuts, poppy seeds, green chilli, garlic, turmeric powder, red chilli powder and salt. Once cashew nuts and garlic turn golden brown, switch off. 2. Transfer the cashew nut mixture to the blender, and add 1/4 cup of water. Grind until smooth.3. Heat oil in a pan, and add onion. Once onion turn transparent, add the ground paste and potato pieces. 4. Cook for 5 minutes and then add 1/2 cup of water.5. Cover the pan, and cook for 5 more minutes until the potatoes are cooked and the curry thickens.Now, Dum Aloo Posto Recipe is ready! Serve it warm with Rotis or Pulao.