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. Try out this delicious posto alu recipe.
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.