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Thursday, December 10, 2015

The Bengali

Alu posto and Chicken cashew curry

Sometimes you need to go hard or go home.
Haha. ANYWAY....


Soak posto in some water, and drain and grind. Cube peeled potatoes. Heat a little mustard oil and add slit chillies and cumin seeds, and then the potatoes. Add salt and turmeric. Then add drained posto. Coat the potatoes with the posto, and add water and cook till the potatoes are done but not mushy. You can sprinkle a little sugar but I don't usually. Garnish with coriander and green chilli and a drizzle of raw mustard oil.


Saute garlic, giner, chilli, onions, salt/pepper, cumin powder, coriander powder, and garam masala in mustard oil. Take off the heat and blend the mixture with some cashews in a blender. Leave the texture a little chunky; don't puree. Heat a little more mustard oil and pour the mixture back into the pot with boneless chicken. Add a little tandoori masala if you like, and mix. Add water and cook till done. Won't take very long.

Serve both with basmati rice.

Great for when you have guests coming over and you have to prove how Bengali you are in an hour.

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