Saturday, August 16, 2014

Leek and Bean Posto

Inspired by World Food Cafe by Chris and Carolyn Caldicott

2 potatoes - diced
2 leeks - slit lengthwise and sliced
Green beans - cut into 1 inch chunks
2 tbsp oil
4 tbsp white poppy seeds
1/2 tsp nigella seeds
1/2 tsp cumin seeds
2-3 green chili - finely chopped
1/2 tsp turmeric powder

1) Soak poppy seeds in warm water for 30 mins and blend
2) Heat oil in a saucepan. Add nigella seeds and cumin seeds and wait for it to splutter
3) Add potatoes, green chili. Fry until potatoes are golden
4) Add leek and saute until they wilt. Add broad beans and fry for another minute.
5) Add poppy seed paste, turmeric powder, 1 cup water bring to boil. Check for salt.
6) Cover and cook on simmer until the potatoes are soft.