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Home Dish Prawns & Potato in the Poppyseeds & Melon Seeds Gravy/Chingri-Aloo Posto

Prawns & Potato in the Poppyseeds & Melon Seeds Gravy/Chingri-Aloo Posto

Name: How to cook Prawns & Potato in the Poppyseeds & Melon Seeds Gravy/Chingri-Aloo Posto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 Servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Prawns & Potato in the Poppyseeds & Melon Seeds Gravy/Chingri-Aloo Posto

This one’s another very commonplace typical Bengali Dish & I’m sure, all the Bongs on the earth are absolutely well aware of & heartily in love with the same #ingredients #potato #cookeverypart #cookwithseeds #cooksnapchallenge

Ingredient

Food ration :

2-3 Servings

Cooking time :

30-35 mins. (prep to dish)

250 gms

Prawns: Medium- Cleaned, Shelled & Washed

1 tsp

Salt or To Taste Salt

1/2 tsp

Sugar: Recommended

Potato: Medium- Diced

Onion: Medium/Big: Finely Sliced

1 tbsp (2 G)

Paste: Ginger-Garlic Paste

2-3

Green Chillies: Slit

1/8 Cup

Fresh Tomatoes: Finely Chopped- Optional

3-4 tbsps

Mustard Oil: - To be used in Batches

1 tsp

Red Chilli Powder

1 tsp

Kashmiri Red Chilli Powder

1/2 tsp

Turmeric

Tempering Spices: Bay Leaf

Whole Dry Red Chilli

1 tsp

PanchPhoron

4-5 tbsps

Poppyseeds & Melon Seeds Paste

1/2

” Cinnamon Stick: Broken

2-3

Green Cardamoms: Split

As Required

Water: Warm

Cooking instructions

* Step 1

First Up: Let’s quickly make all its Preppings… In a small bowl- Add in the Poppyseeds & the Melon Seeds together with a couple of Green Chillies & soak it with warm water for at least 30-45 mins time before blending it into a smooth & fine paste- Next, take the cleaned & washed prawns into a bowl & marinate with 1/2 tsp Salt & 1/2 tsp Turmeric, coat well with your hands, cover up & set aside for about 15-20 mins time

* Step 2

In the interim: Dice the potatoes and immerse it in some water (RT), so that it doesn’t oxidise quickly- Get ready with the rest of the aforesaid ingredients handy to start on with the next following steps to this recipe- Post the given time, slightly sauté the marinated prawns on the medium-high flame just not more than a couple of mins time, else it’d turn quite chewy- which weren’t surely looking out for

* Step 3

Simultaneously, on the other oven- Heat up a frying pan/wok/kadhai, over the medium flame: Add in some more oil & fry the potatoes & set aside- Next, add in the reserved mustard oil in the pan- In which we’ve fried the prawns & set aside- in addition to the leftover mustard oil- that’s been used for frying the prawns earlier & we’ll mix the rest of the oil in this because, this one’s already infused with the fried prawns aroma, which adds an extra level to this dish

* Step 4

Now, forwarding towards final steps of the cooking: In that pan, post adding the remaining mustard oil, throw in the tempering spices into it and wait until they turn aromatic- Next, in goes the finely sliced onions, sauté with some salt & sugar until it turns pink & translucent- Add in the 2G Paste now & continue sautéing until the raw smell goes off completely

* Step 5

Throw in the chopped tomatoes at this point, if using it & continue sautéing until it completely turns soft & mushy along with the rest of the gravy mixture so far- Now, add in the dry ground Masalas to it & a dash of water to sauté nicely for a couple more mins. In goes the Poppyseeds & Melon Seeds Paste, as aforementioned- Continue sautéing until the raw smell goes off & the oil surfaces upto the pan

* Step 6

Add in some more warm water to adjust the gravy consistency & also, checkout the seasonings at this point & adjust if it’s called for- Mix everything well together until nicely combined and well blended & finely incorporated- Cover the pan & reducing the flame to the low let it slow cook for another 8-10 mins time until nicely cooked- Potatoes & Prawns are well cooked absolutely

* Step 7

Keep a close check on it because, post adding the seeds paste- Chances are more to catch the bottom of the pan hence, stirring occasionally in between is absolutely necessary- The gravy in this recipe is usually kept thick enough Once done: Add in a dash of the raw mustard oil (1 tsp), give it all a really good mix until nicely combined and well incorporated- Cover it back, turning off the flame

* Step 8

Allow it to sit in its standing time for another 8-10 mins time before serving it piping hot with the equally piping hot steamed rice- Transfer it to a serving bowl or in the platter directly- Garnish it your own way and relish it with some piping hot steamed rice or even any types of the Indian Breads… Ideally, it’s mostly enjoyed with the hot steamed rice by majority of the Bongs- However, you have your own take on the same-ENJOY…