Alu Posto Bengali Recipe
Potato and poppy seeds recipe is an authentic Bengali dish which combines diced potatoes with ground poppy seeds and mustard oil. Aloo Posto isn’t a complicated dish — it’s simple, soulful, and beautifully Bengali. Each bite captures home-style comfort, the nuttiness of posto, and the warmth of mustard oil.If you’re craving a dish that’s gentle yet deeply flavorful, Aloo Posto will never disappoint. Try it once, and it might just become your next weekday favorite.
Servings: 4
Calories: 155kcal
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, wash 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 Bengali 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.