1 small plate of patta gobhi sabji
calories	232kcal
Total fat	7g
Saturated Fat	0.5g
cholesterol	0mg
sodium	131mg
total carbohydrates	36g
dietary fiber	9g

sugars	4g
protein	7g
calcium	114mg
iron	8mg
potassium	1092mg
phosphorus	0g
Vitamin C	73.2mg
Vitamin A	325IU

Hello and welcome to my blog today I would share with you a delicious Bengali dish that can be prepared with less ingredients and easy to prepare, today I would share with you aloo posto recipe also known as bengali aloo posto or simply aloo posto.

Basic outline for bengali aloo posto

Introduction of posto dish
Ingredients for aloo posto
Pre cooking preparations for alu posto
Method of preparation of aloo posto
Tips for good aloo posto
Serving suggestions for aloo posto
Conclusion
FAQS

bengali aloo posto

Aloo posto is a delicious bengali dish that is prepared with potatoes which are cooked in a poppy seeds paste. aloo posto is a vegan and gluten-free recipe that is enjoyed with rice and dal, aloo posto has a tasty earthly flavour that comes from the poppy seeds paste after being fried with spices. The posto dish is prepared with chilies, Panchforon, poppy seeds paste, salt and mustard oil for extra flavour.

bengali aloo posto is easy to make with few ingredients it is a staple and a comfort food for many bengalis and also a symbol of culture and tradition aloo posto is a important dish in bengali foods, bengali aloo posto are valued for their nutty flavour, soothing effect and medicinal properties

aloo posto is enjoyed by bengalis of all ages and regions it is also a easy and simple dish which requires a few spices and ingredients, it can be eaten on any occasion including festivals, weddings and fasting days. aloo posto is more than just a food it is a symbol of bengali identity and heritage.

The origin of aloo posto believed to date back from the british era when the east india company turned most of the agricultural land into poppy fields for the production of opium, which led to shortage of other vegetables then a farmer's wife experimented with leftover poppy seeds and potatoes and invented a dish which became a staple and a delicacy in bengali foods which is served as a side dish with steamed rice and dal.

Ingredients needed for aloo posto recipe:

Ingredients for aloo posto

Potatoes
Posto/ poppy seeds
Onions
Mustard oil
Panchforon (a mix mouri methi and nigella seeds)
Dry red chilli
Salt
Glass of water

Pre cooking preparations for alu posto recipe:

Cut the potatoes into cubes
Hand ground the poppy seeds into a paste with water
Wash the potatoes
Grind the poppy seeds by a shil nora (a traditional grinding stone consists of a bigger and one smaller) or a mixer grinder

Poppy seeds paste

Cooking method for bengali aloo posto:

1. Take a kadhai and heat some mustard oil and stir it.

Heating mustard oil

2. When the oil is heated and a broken dry red chilli and fry it.

Frying dry red chilli

3. Now add the onions and fry the onions.

Frying onions

4. When the onions are somewhat fried add Panchforon and fry with the onions until the onions give a reddish- brown colour.

Adding Panchforon

5. Now add the potatoes and fry with the ingredients together for some minutes.

Adding and Frying onions

6. Now add some salt and cook with the potatoes until a brown colour comes on the potatoes.

Adding some salt

7. When the potatoes are fried add 1 and half glass of water and stir it gently and cover the kadhai.

Adding water

8. Now open the cover and add the poppy seeds paste and mix together.

Adding poppy seeds paste

9. Let the potatoes and poppy seeds boil for some minutes and the water to evaporate out.

Boiling potatoes and poppy seeds paste

10. After some wait when the extra water has been vaporised lightly break and lightly mash the potatoes for getting a good texture and flavour and for making the aloo posto thicker.

11. Taste the salt and if it is less add some more and now turn off the heat and take aside... , our authentic bengali aloo posto recipe is now ready to be served ..

aloo posto

Tips for achieving a good texture, flavour and thickness

Always use good quality potatoes and ingredients.
Grind the poppy seeds by hand on a shil nora(a traditional grinding stone).
Slightly break and slightly mash the potatoes at the last to make the aloo posto thicker.
Fry the onions until a brown colour comes out.
Always use mustard oil for good flavour.
Serve hot with steamed rice and dal.

aloo posto

Serving for bengali aloo posto

aloo posto is usually served as a side dish with rice and dal or with luchi or puri, some people like to add lemon juice for a tangy flavour. Here are some serving for aloo posto recipe:

1. You can serve aloo posto with phalguni dal, which is a simple and aromatic lentil dish made with moong dal, ghee and Panchforon.

2. You can serve aloo posto with cholar dal, which is a rich and creamy dal prepared with chana dal and spices, it is a popular combination for feastive occasions and weekends.

3. You can garnish with some chopped coriander leaves or fried onions for extra flavour and taste.

4. You can also try aloo posto with roti, paratha or poori if you prefer wheat based foods over rice.

Health benefits of aloo posto recipe

Aloo posto is a popular dish from bengali foods. Which has some health benefits, such as:

1. Poppy Seed contains rich dietary fiber, protein and essential minerals such as calcium, iron, magnesium phosphorus and zinc.

2. Poppy Seed contains omega-6 fatty acids which are good for heart health.

3. Poppy Seed have anti-inflammatory and antioxidant properties which can help in digestion, blood sugar control, pain relief and mental health

4. Potatoes are good source of carbohydrates, vitamin C, vitamin B6 and potassium which provide energy, immunity, nerve function and blood pressure regulation.

However the food also has some drawbacks, like:

1. Potatoes are high in simple carbohydrates, which can lead to weight gain and are not good for people with diabetes, heart problems and obesity.

2. Poppy Seeds can sometimes can result in false drug positive test for opoids, as they contain trace amounts of opium alkaloids.

3. Poppy seeds may cause allergic reactions, like itching, swelling and breathing difficulties, in some people.

Therefore aloo posto should be consumed in moderation and with some caution especially for people who have health issues or are undergoing drug testing. aloo posto can be a tasty and nutritious food.

nutrition Information for bengali aloo posto(per serving)

1 small plate of aloo posto
calories	163kcal
Total fat	7.96g
Saturated Fat	0g
cholesterol	0mg
sodium	6.17mg
total carbohydrates	18.67g
dietary fiber	1.5g

sugars	0g
protein	4.26g
calcium	250.42mg
iron	2.75mg
potassium	144.67mg
phosphorus	93.13mg
Vitamin C	10.33mg
Magnesium	56.22mg

Aloo posto

Conclusion

In conclusion aloo posto is a delicious and a easy dish that showcases the unique flavour and texture of Poppy seeds, it is a staple of Bengali foods which can be enjoyed with rice, roti or poori. Moreover aloo posto is vegan and gluten-free making it suitable for various dietary preferences, weather you are looking for a simple weekend meal or a special occasion treat, aloo posto can surely satisfy your tastes. Try the aloo posto recipe today and experience the authentic taste of Bengali foods.

Frequently asked questions for aloo posto

What is aloo posto?

aloo posto is a traditional Bengali food of potatoes cooked in Poppy seeds paste with spices and mustard oil. It is simple, vegan and gluten-free dish that goes with rice, dal or roti.

How to make aloo posto?

To make aloo posto, first soak Poppy seeds for some time and grind them into a paste with water. Then heat mustard oil in a kadhai add dry red chilli and then fry onions and then add Panchforon. Add the potatoes, salt and water and cook until the potatoes boil, finally add the poppy seeds paste and cook gently until the gravy thickens

What are health benefits of aloo posto?

aloo posto is a nutritious dish that provides with carbohydrates, protein, fiber and healthy fats. Poppy Seeds are rich in calcium, iron, magnesium and zinc, which are helpful for bone health, blood sugar control and immunity. They have a calming effect on the nerves and help with insomnia, anxiety and pain. Mustard oil is good source of omega fatty acids which can lower cholesterol, inflammation and blood pressure.

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Hello and welcome to my blog today I would share with you a delicious and tasty recipe

Today I would share with you a recipe of tadka also known as tadka dal or tadka recipe lets start..

tadka recipe

tadka / tadka recipe

tadka recipe is a delicious Indian dish made by cooking lentils which are tampered with spices and herbs, the word tadka means frying spices in hot oil or ghee to release their flavours and aromas. The tadka is added to the cooked lentils giving them a rich taste and colour.

There are many variations of tadka recipe,Some of the common lentils used for the recipe are a combination of toor dal, black masoor dal and rajmas. Some of the common spices used are cumin seeds, mustard seeds, turmeric, red chili powder, garam masala, also onions, garlic, ginger, green chilies for more flavour.

To make tadka dal, the lentils are first washed and pressure cooked with water, salt, and turmeric until the dal are soft and mushy. Then, in a small pan, oil or ghee is heated and the spices and herbs are fried for a few seconds. The tadka is then poured over the cooked lentils and mixed together. Tadka dal is best served hot with steamed rice, roti, or naan. It is a comforting and satisfying dish that can be enjoyed any time of the day.

tadka is a important technique in Indian cooking because it adds flavour, aroma, colour, texture and also nutrition to various dishes. Tadka is also called as Tadka, chaunk, baghaar depending upon the region and language. tadka involves heating oil or ghee in a pan and adding spices, herbs and other ingredients that are fried for a few seconds.

The hot oil extracts and transforms the flavour molecules of the spices, making them more potent and delicious. The tadka is then poured over a dish, such as dal, chutney, raita, or curry, to enhance its taste and appearance. tadka also helps in digestion, as many spices used in it have digestive properties. Some of the common ingredients used in tadka are mustard seeds, cumin seeds, asafoetida, curry leaves, garlic, ginger, red chillies, and turmeric. There are different types of tadka in Indian cuisine, such as hing jeera tadka, garlic tadka, onion tadka, tomato tadka, and coconut tadka. Each type of tadka has its own flavour profile and complements different dishes. tadka is a simple but effective way to add richness and complexity to Indian food.

Blog Post Outline: tadka recipe

• Introduction

• Ingredients

• Steps to Prepare tadka

• Tips for Perfecting tadka

• Serving Suggestions

• Conclusion

Ingredients needed for tadka dal

1. 1 bowl tadka dal

tadka dal

2. Grated onions

3. Grated ginger

4. Grated garlic

5. Pices of tomato

6. Pices of Green chilies

tadka ingredients

7. Salt

8. Turmeric

9. Red chili powder

10. Cumin and Coriander powder

11. tadka masala

tadka ingredients

12. Two eggs

Two eggs

Methods to prepare tadka recipe

1. Take a pressure cooker and add the tadka dal with grated ginger, garlic and onions also add some salt and turmeric, and now add the water.

tadka recipe

2. Now close the lid of the pressure cooker and boil the tadka dal.

3. After two whistles turn off the gas and open the lid and you will see the tadka dal has been boiled, put them aside on a dish.

Pressure cooked tadka dal

4. Take a kadhai and heat some mustard oil

Heating mustard oil

5. Break the two eggs and fry with the oil, add prepare egg bujhiya, and keep the egg bujhiya aside.

Egg bujhiya

6. Now heat some mustard oil and add the grated onions, ginger and garlic, along with the tomatoes and green chilies, and fry them with the oil.

Adding onion garlic ginger tomatoes chili

7. Add the salt

Adding salt

8. Add the turmeric powder

Adding turmeric powder

9. Add the red chili powder

Adding red chili powder

10. Add the cumin and coriander powder.

Adding cumin and coriander powder

11. Now add some tadka dal boiled water and stir and cook it for some 3-4 minutes.

Adding boiled tadka dal water

12. Now cover the kadhai for about 2 minutes.

13. Now open the lid and you will see that the masalas have released their oil and the tomatoes has been boiled and became soft.

Cooked masalas and tomato

14. Now add the boiled tadka dal and cook together with the masalas.

Adding cooked tadka dal

15. Now add the whole tadka dal boiled water and cook all the ingredients for some minutes.

adding all tadka dal boiled water

16. Now add some pure water and cover the kadhai for another 1 minute.

17. Now open the lid and you will see that the gravy is boiling, now add the egg bujhiyas and mix with the gravy.

adding egg bhujiyas

18. After mixing the egg bujhiyas add some sugar and the tadka masala.

Adding sugar and tadka masala

19. Cook together with the tadka masala, and the tadka recipe is now ready to be served.

tadka recipe

Tips for a perfect tadka recipe

tadka recipe

tadka recipe is a delicious Indian dish that has been flavoured with spices and herbs. Here are tips for preparing a perfect tadka dal:

• normal medium- high temperature is needed for tadka preparation.

1. Use a mixture of different lentils for taste and nutrition. Use toor dal, moong dal, chana dal and rajma in equal proportions, this can be called as tadka dal.

2. Wash the dal before cooking for removing the dirt and impurities, boil the tadka dal in a pressure cooker and cook them in a kadhai. Add enough water salt and turmeric to the dal and cook until they are soft.

3. For preparing the tadka, heat oil or ghee in a kadhai add the onions, garlic, ginger green chilies and tomatoes, cook until the tomatoes and onions are soft. Add cumin powder, coriander powder, red chilli powder, tadka masala and salt, you can also add kasuri methi for extra taste and flavour.

4. For a restaurant-style smoky flavour, you can use the dhungar method. Place a small piece of charcoal on the gas stove and heat it until it is red-hot. Transfer it to a small metal bowl and place it on top of the dal. Drizzle some oil or ghee over the charcoal and cover the dal with a lid. Let it smoke for a few minutes and then remove the charcoal and the bowl. Serve the dal hot with rice, roti, or naan.

Serving suggestions for tadka recipe

tadka recipe

tadka recipe is a delicious and nutritious indian lentil dish that can be served with various types of food, here are some servings for tadka dal:

1. Rice: you can serve tadka recipe with plain basmati rice, normal rice, jeera rice or brown rice. Rice and tadka dal make a complete protein and satisfying lunch or dinner.

2. Roti: you can serve tadka dal with Indian food like roti, chapathi, naan or paratha, these are easy to make at home or you can also try some stuffed parathas like aloo paratha or gobi paratha or more enjoyment.

3. Salad: A simple salad of cucumber, tomatoes, onions, carrots and radish with some lemon juice and salt can add some freshness and taste to the tadka dal; or you can prepare a raita by mixing cucumber with yogurt and salt.

4. Pickles: pickles are a common accompaniments for foods in India, there are variety of pickles like mango pickle, lemon pickles, or any other pickle which gives a tangy and spicy flavour to your foods.

5. Papad: Papad is a thin and crispy wafer made from spice and besan or rice flour, you can fry Papad and serve with tadka recipe. You can also sprinkle some chaat masala on top of papad for extra flavour.

Health benefits of tadka recipe/ tadka dal

tadka recipe

tadka dal is a delicious and nutritious dish that is made by tampering spices and herbs with cooked lentils. tadka recipe has many health benefits,such as:

1. It is high in protein and diet fiber which helps to keep full and support muscle growth and also digestion.

2. It is low in fat and calories which help to maintain a healthy weight and prevent weight related diseases.

3. tadka recipe contains various spices and herbs, such as turmeric, garlic, ginger, coriander and cumin, that have anti-inflammatory, antioxidant, antibacterial and antifungal properties these helps to boost immunity to fight against infections and to reduce inflammation and prevent diseases.

4. It is rich in iron, folate, potassium and other vitamins and minerals that are helpful for blood formation, nerve function and also overall health.

5. tadka recipe is gluten-free and nutritious, which makes it suitable for people with dietary restrictions or dietary preferences.😋

Nutrition Information in tadka recipe(per serving)
1 bowl of tadka dal(182gram)
Calories	705kcal
total fat	6.1g
saturated fat	0.6g
cholesterol	0mg
Carbohydrates	118g
dietry fiber	37g
Sodium	392.4mg
potassium	1587.3mg
calcium	177mg
iron	12.3mg
Protein	44g

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•Tomato chutney recipe

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Frequently asked questions

What is dal tadka and how is it different from other dal recipes?

dal tadka is a very popular Indian dal recipe which is made with arhar dal, masoor dal, chana dal. The lentils are tampered with oil, fried spices and herbs, which gives them a rich and aromatic flavour. dal tadka is different recipe from other dal recipes in the way it is tampered and the spices used.

Which lentils can I use to make dal tadka?

You can use any kind of lentils to make dal tadka, but the most common are urad dal, masoor dal and chana dal. You can also use a mix of lentils, such as moong dal, urad dal, chana dal, each dal has its own taste, texture and nutrition, so you can try different combinations.

How can I make restaurant-style dal tadka at home?

To make restaurant-style dal tadka at home, you can follow these steps:

1. Cook the lentils in a pressure cooker or a pot with water, salt, and turmeric until soft.

2. In a kadhai, heat oil and add some cumin seeds, garlic, ginger, green chili, onion, and tomato. Cook until the onion and tomato are soft and the oil separates out.

3. Add coriander powder, garam masala, red chili powder, and salt and mix together. Cook for a few minutes.

4. Add the cooked lentils and some water to adjust the consistency. And boil the gravy and cook gently for about 10 minutes.

5. For the final tempering, heat some ghee in a small pan and add cumin seeds, garlic, hing, dried red chilies, and red chili powder. Fry until the garlic turns golden colour and the spices release their fragrance.

6. Pour the tempering over the dal and garnish with kasuri methi or coriander leaves, serve the tadka recipe hot with rice or roti.

How can I make dal tadka more flavorful and smoky?

One way to make tadka recipe more flavourful and smoky is to use the dhungar method, which involves smoking the dal with a piece of charcoal. To do this first heat a piece of charcoal on an open flame until it is red-hot; place the charcoal in a small aluminium bowl and pour some oil or ghee over it will start to smoke; place the bowl on top of the dal and cover the kadhai with a lid. Let the smoke mix with the tadka dal for about 10 minutes; remove the bowl and the charcoal and enjoy your smoky dal tadka.

Conclusion

In conclusion, mastering the art of tadka which can elevate your dish new heights of flavour and aroma. Whether you are preparing a simple tadka recipe or experimenting with other tadka recipes, understanding the proper technique of tadka preparation is key. With practice and attention you can become a tadka expert in no time; so heat up the oil, add the spices and watch your dish transforming into a tasty tadka recipe that will impress and satisfy your taste buds; Happy cooking!..

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