vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Alu Posta

Alu Posta
Baghare Baingan

Baghare Baingan

How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan ...

Dum Aloo Kashmiri

Dum Aloo Kashmiri

Kashmiri dum aloo recipe is among the top hot cooking recipes....

Vankaya gasagasala koora

Vankaya Gasagasala Koora

eggplant cooked with poppyseed paste recipe as per anupem...

Hot tomato and spring onions

Hot Tomato And Spring Onions

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

Sambaram

Sambaram

How to makeSambaram?How to cookSambaram?Learn the recipeSambaramby vahchef.For all recip...

Shier Chay

Shier Chay

How to makeShier Chay?How to cookShier Chay?Learn the recipeShier Chayby vahchef.For all...

Alu Posta Recipe, How To Make Alu Posta Recipe

How to makeAlu Posta?How to cookAlu Posta?Learn the recipeAlu Postaby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Alu Posta

(59 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Alu Posta
Author : Vahchef
Main Ingredient : Potatos
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Alu Posta
• Green chillies - 6 numbers.
• Red chillies - 2 numbers.
• Argemone - 100 grams.
• Potatoes - 250 grams.
• Oil - 2 tablespoons.
• Salt - to taste.
Method:
Peel the potatoes and cut it into small slices. Grind the argemone with the red and green chillies. Heat oil in a pan. Put black cumin seeds. Add the potatoes and salt. Fry it for some time. Cover the lid and let it simmer. After 5 minutes check if the potato is cooked or not. If not sprinkle a little water and again cover the lid. When the potato is 100% cooked add the argemone paste to it and fry it for sometime. When fried nicely take out and serve





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter