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Lunch · Indian

Aloo Posto

30 min Serves 4 ~250 kcal/serving ~£3.50 (£0.88/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g maris piper potatoes, peeled and diced
  • 3 tbsp white poppy seeds (posto)
  • 2 fresh green chillies
  • 0.5 tsp black mustard seeds
  • 0.5 tsp ground turmeric
  • 3 tbsp mustard oil

Nutrition (per serving)

Calories
250 kcal
Protein
4.7 g
Carbohydrate
24.2 g
of which sugars
1.5 g
Fat
13.5 g
of which saturates
1.5 g
Fibre
4.9 g
Salt
0.03 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the poppy seeds in warm water for 20 minutes, then blend with one green chilli and a splash of water to a smooth paste.

  2. 2

    Heat the mustard oil in a pan and fry the mustard seeds for 30 seconds, then add the potatoes and ground turmeric and stir to coat.

  3. 3

    Cover and cook over low heat for 10 minutes, stirring occasionally.

  4. 4

    Stir in the poppy seed paste and the remaining whole green chilli, and cook uncovered for 8-10 minutes, stirring often, until the potatoes are tender and coated in a thick paste.

  5. 5

    Season to taste and serve with rice.

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