Indian
Indian - Curries and Gravies
Sandesh
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500g potatoes, peeled and cut into cubes
- • 3 tbsp poppy seeds (posto), soaked 15 minutes
- • 4 green chilies, slit
- • 4 tbsp mustard oil
- • 1/2 tsp nigella seeds (kalonji)
- • 1/2 tsp turmeric powder
Preparation Steps
1
Phase 1
Drain the poppy seeds and grind to a fine paste with two of the green chilies.
2
Phase 2
Heat the mustard oil until it just smokes and fry the potato cubes with the turmeric and salt until lightly golden at the edges.
3
Phase 3
Add the nigella seeds and the remaining slit chilies and stir for a few seconds.
4
Phase 4
Add the poppy seed paste with 1/2 cup water, cover and cook 10 minutes until the potatoes are tender.
5
Phase 5
Let the gravy cling to the potatoes and serve this aloo posto with steamed rice.