Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Dum Aloo Posto
 
 
Prepration: 15 mins.
Cooking: 10 mins.
Serves 2-3 Cal/Ser 170
 
Ingredients
2 potatoes - peeled & scooped to form small balls (15 balls) or cut into 1” pieces
1 onion - chopped finely
3 tbsp mustard oil or any other oil
PASTE
1 tbsp cashewnut (kaju)
2 tbsp poppy seeds (khus- khus)
1 green chilli - chopped
1 tbsp chopped garlic, ¼ tsp red chilli powder
½ tsp salt or to taste
¼ tsp turmeric (haldi), ¼ cup water
 
Method
1. Microwave all ingredients of the paste in a bowl for 1 minute. Cool.
2. Grind to a paste in a grinder till smooth.
3. Microwave oil & onion in the dish uncovered for 5 minutes.
4. Add paste and potatoes. Mix. Microwave for 2 minutes.
5. Add ½ cup water and microwave covered for 3 minutes. Give standing time of 2 minutes.
6. Remove from oven. Serve.