Aloo Posto Bengali Recipe – Potatoes Cooked In Poppy Seed Paste
Aloo Posto
Aloo Posto Bengali style is an all-time favourite Bengali potato recipe which combines cubed potatoes with thick poppy seed paste, topped with some mustard oil. Alu posto combined with Kalai Dal is simply bliss.
Aloo Posto Bengali
Goodness of Poppy Seeds:
Poppy seeds are tiny kidney-shaped oilseeds obtained from opium poppy. The seeds are used as ingredients – either whole or ground – in many foods.
Poppy seeds are highly nutritious – they are rich in calcium and phosphorus – both required for good bone health.
To make this authentic Bengali posto aloo recipe, peel and dice the potato into cubes. Keep them immersed in water or else they tend to blacken. Slit the green chillies.
Meanwhile, soak poppy seeds in warm water for about half-an-hour at least – the longer the poppy seeds are soaked, the easier it gets to grind them. After posto is well-soaked, drain the water and grind the poppy seeds/posto to a thick smooth paste.
Heat oil in a pan – you can use mustard oil.
Then, add onion seeds/kala jeera and once they start to splutter, add the green chillies and potato cubes.
Sauté for 1-2 minutes, ensuring everything is mixed well.
Next, add turmeric, salt, sugar and water. Stir well, cover and cook till the potatoes are ¾ done.
Now add the poppy seeds paste and combine well. Simmer and cook till the potatoes are done and the dish is almost dry. Ensure the potatoes are well coated with the khus khus paste.
Finally, add mustard oil for added flavour and mix well.
Remove and serve Bengali Aloo Posto with bhaat, biuli dal and a wedge of lemon.
Potato and poppy seeds recipe is an authentic Bengali dish which combines diced potatoes with ground poppy seeds and mustard oil. Try out this delicious posto alu recipe.
Course Side Dish
Cuisine Bengali
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4
Calories 155kcal
Author Shil
Ingredients
Poppy seeds/Posto – 5 tbsp
Green chillies – 2,slit
Onion seeds – ½ tsp
Turmeric – ¼ tsp
Sugar,optional – ¼ tsp
Salt to taste
Oil – 1tbsp
Water as required
Mustard Oil – 1 tbsp
Instructions
Firstly, aash and peel the potatoes. Cut into cubes.
Soak the poppy seeds in warm water for 30 minutes. Drain and grind posto to a smooth paste (posto bata), using little water and keep aside. For a spicier dish, you can add 1-2 green chillies and grind along with poppy seeds.
Heat 1 tbsp of oil in a pan. Add kala jeera and let it splutter.
Add the green chillies and potato cubes. Sauté for 1-2 minutes.
Add salt, turmeric, sugar and sufficient water. Cover and cook till the potatoes are 3/4th done.
Add the poppy-seeds paste and simmer till the potatoes are cooked through and all the water evaporates.
Finally, drizzle one tablespoon of mustard oil on top, blend well and remove.
Serve Aloo Posto with Rice and kolai-er dal
Notes
You can use paanch phodon instead of kala jeera.
A pinch of cumin powder can be added.
Chopped onions and 1-2 dry red chillies added to tempering takes this dish to another level.
Questions re your Aloo Posto recipe. I really like the sound of it, but I'm a novice. How much kala jeera? And when does the kalonji go in? I'm thinking with the kala jeera?
Hi, thanks for your query - about 1/2 tsp of Kala jeera would do. Heat oil in a pan and then add the kala jeera (onion seeds) followed by green chilli and potatoes. Follow the recipe as given.
View Comments
Questions re your Aloo Posto recipe. I really like the sound of it, but I'm a novice. How much kala jeera? And when does the kalonji go in? I'm thinking with the kala jeera?
Hi, thanks for your query - about 1/2 tsp of Kala jeera would do. Heat oil in a pan and then add the kala jeera (onion seeds) followed by green chilli and potatoes. Follow the recipe as given.