Learnt this dish from my mom-in-law who is a great cook. Aloo posto, at our household, was always “nirameesh” — as in, it was pure vegetarian — with no garlic or onion. However, at my in-laws, prawns with onion and garlic was added — it tasted awesome.

Aloo (potatoes) – 500 gms 

Posto (poppy seeds) – 100 gms. Soak this in water for 30 minutes and then grind to a coarse paste. 

Onion – 1 large – chopped 

Chingri (Prawns) – Medium sized, 250 gms, cleaned. Marinate it with salt and haldi for 15 minutes, fry lightly in oil and keep aside 

Sugar – 1 tsp 

Red chilli powder – 1 tsp 

Salt – to taste 

Haldi – 1 tsp 

Panch phoron – 1 tsp 

Oil – 3 tbsp 

Green chillies – 3, break each chilli in two pieces 

Procedure 

Put oil in a kadai. Once the oil heats up, add the panch phoron and chillies. When the chilli splutters, add the onion. Fry till the onion till it turns pink and add the potatoes. Fry the potatoes till they begin to change colour. Add the haldi, salt, sugar and red chilli powder. Fry for a few minutes and then add the posto. Stir well so that it does not stick to the bottom. Add very little water (1 tpsp) so that you can stir easily. Keep stirring till the posto begins to change colour. Add the prawns now. Stir once and then add ½ – ¾ cup water. Cover and cook till the potatoes soften. Remove from fire and serve immediately with hot plain rice.