Aloo Posto

Tender potatoes are enveloped in a fragrant coconut and poppy seed sauce.
  • 300g baby new potatoes, scrubbed clean and cut into half
  • 2 tablespoons vegetable or rapeseed oil
  • 1 Patak’s Bengali Coconut Indian Stir Fry sachet
  • 2 tablespoons fresh coriander, roughly chopped

Toss the potatoes in the oil and roast in a preheated oven at 190°C/375°F/gas 5 for around 20-25 minutes, or until golden, crispy and cooked through.

In a pan or wok add the Patak’s Bengali Coconut Indian Stir Fry sachet and mix through the potatoes.

Cook for 2 minutes before garnishing with fresh coriander and serving with hot basmati rice or a green salad.


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Recipe courtesy of Patak's

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