Aloo Posto Bengali Recipe – Potatoes With Poppy Seeds

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, a beloved Bengali dish, combines the humble potato with the unique flavor of poppy seeds. This simple yet flavorful recipe has been a staple in Bengali households for generations. The dish’s popularity stems from its creamy texture, nutty taste, and the comforting warmth it brings to any meal.

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.

Aloo Posto Bengali Recipe:

Aloo Posto is more than just a recipe; it’s a taste of Bengali tradition and home-cooked comfort. Whether you’re a seasoned cook or a beginner in the kitchen, this dish offers a simple yet satisfying culinary experience. The combination of creamy potatoes and nutty poppy seeds creates a unique flavor profile that’s sure to please your palate.

Potatoes cooked together with ground poppy seeds paste is a Bengali delicacy. This is an excellent posto dish and so very easy to make.

• 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.

• If you are searching for more poppy seeds recipes, then do try out Poppy Seeds And Coconut Fritters.

Aloo Posto Serving Suggestions

Alu Posto pairs wonderfully with:

• Steamed white rice
• Bengali-style luchi
• Roti or chapati
• As a side dish with dal and rice

For a complete Bengali meal, serve Aloo Posto alongside Bengali-style fish curry and steamed rice.

Aloo Posto Variations

Experiment with these variations to add a twist to the traditional Alu Posto Bengali recipe:

• Aloo Posto with Peas: Add green peas for extra color and nutrition.
• Eggplant Posto: Replace potatoes with cubed eggplant for a different texture.
• Posto Bora: Form small patties with the poppy seed mixture and fry them for a crunchy snack.
• Aloo Posto with Coconut: Add grated coconut for a subtle sweetness and richness.

Tips for the Perfect Alu Posto

To elevate your Aloo Posto Bengali recipe, consider these tips:

• For the best flavor, use freshly ground poppy seeds.
• Don’t overcook the potatoes; they should be tender but not mushy.
• Adjust the amount of green chilies to suit your spice preference.
• For an authentic taste, use mustard oil instead of regular cooking oil.

Alu Posto Recipe details below: