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Indian Bengali Potatoes With Poppy Seeds (Aloo Posto)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1452
Energy (kCal)708.072
Carbohydrates (g)1.0071
Total fats (g)81.6488
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder. | 2. Peel the potatoes and cut them in 3/4 inch dice. | 3. Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned—just golden—and only half cooked. Remove with a slotted spoon. | 4. Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour. | 5. Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed. | 6. Note: the whole chillies should only be eaten by those who know that they are doing. | 7. A Taste of India Madhur Jaffrey. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 6 - - - -
    vegetable oil 6 tablespoons 703.3919999999999 0.0 0.0 81.6
    red chilies 3 - - - -
    white poppy seed 1/2 cup ground - - - -
    turmeric 1/2 teaspoon ground 4.68 1.0071 0.1452 0.0488
    red chili powder 1/4 - 1/2 teaspoon - - - -
    salt 1 teaspoon - - - -
    hot green chili pepper 3 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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