Potato And Pointed Gourd In Poppy Seed Paste (aloo Potol Posto)

This traditional Sylheti dish, Aloo Potol Posto, combines the earthy flavors of potatoes and the mild bitterness of pointed gourd in a creamy poppy seed paste. It's a comforting and flavorful dish that is perfect for a family meal.

Potato And Pointed Gourd In Poppy Seed Paste (aloo Potol Posto)

Ingredients

  • 3 medium potatoes, peeled and cubed
  • 4-5 pointed gourds (potol), sliced
  • 1/2 cup poppy seeds
  • 2-3 green chilies, slit
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon mustard oil
  • Salt to taste

Instructions

  1. Soak the poppy seeds in water for 15-20 minutes and then grind them into a smooth paste.
  2. Heat the mustard oil in a pan and add the sliced pointed gourds. Sauté for 3-4 minutes.
  3. Add the cubed potatoes, turmeric powder, and salt. Mix well and cook for another 5-7 minutes.
  4. Pour in the poppy seed paste and mix it with the vegetables. Add the slit green chilies.
  5. Cover and cook for 8-10 minutes on low heat until the vegetables are tender and the flavors are well combined.
  6. Remove from heat and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
25 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
15g
Protein
5g
Fat
12g

Supplies

Pan Grinder

Tools

Knife Cutting Board

Serving suggestions

Aloo Potol Posto pairs well with steamed rice and a side of mixed vegetable salad.

Tips & tricks

Be careful not to overcook the pointed gourd to maintain its slight crunchiness in the dish.

Cost

Low