This Authentic Bengali Aloo Posto Recipe is a perfect side to enjoy with Luchi or Dal Rice. The soft morsels of potatoes coated with a creamy poppy seeds coating with a hint of spice from green chilli is treat to the taste buds. Here is a traditional recipe of how to make Aloo Posto.
Aloo Posto is an authentic Bengali dish where potatoes or aloo are cooked with poppy seeds. This popular dish of West Bengal is best enjoyed with steamed rice or roti along with a dal on the side. I personally like to pair it with crispy parathas. You can also try these with Luchi or Bengali Puffed Bread.
This Aloo Posto is one of my favourite Bengali recipes and the other vegetarian recipes that I like from this region are Doi Murgi, Begaun Bhaja, Chaler Payesh and Cholar Dal.
Aloo or potatoes are a staple in many Indian cuisines, and are often thought to be fattening. They are actually very healthy, and contain plenty of vitamins and minerals. Potatoes have always been my family’s favorite, and I have used it in several dishes.
Other aloo recipes that you might like are – Aloo Chaat, Aloo Poha, Achari Aloo, Jeera Aloo and Aloo Matar.
How to grind poppy seeds?
This is a fairly simple dish to make except the fact that grinding poppy seeds to make a smooth paste can be a challenge. Traditionally, the poppy seeds were ground on a stone mortar with a stone grinder. But now, it’s not used in most homes so we will have to look around for other options.
After much experimenting, I have figured out that a coffee grinder is the best gadget to grind the tiny seeds into a fine powdery consistency. If you don’t have a coffee grinder, try grinding the seeds in the smallest jar of your blender and in larger quantity.
You can freeze the remaining powder for later use but it will make the process easier. Slightly roast the seeds before grinding them to make the process even more easier. You can also soak the poppy seeds and then grind them. So try anyone of the above method and get going to make this Bengali Aloo Posto.
Ingredients required to make Aloo Posto Recipe
You will need mustard oil, white poppy seeds, nigella seeds, green chillies and potato to make aloo posto. Some people also add turmeric powder and dried red chillies in their recipes but I don’t. You can feel free to add these ingredients if you wish to.
You can also add Panch Phoran for tempering instead of only cumin seeds and kalonji.
This recipe is always made in mustard oil which gives it a very unique flavour. So do not use any other oil for this particular recipe.
Make sure the poppy seeds are fresh. They get a very stale smell if they are kept for long. I always store poppy seeds in refrigerator. This way their shelf life increase a lot.
What to serve with Aloo Posto?
Aloo posto is best served with simple dal bhaat. You can also serve it with luchi. It can be served with even chapati or paratha.
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How to make Aloo Posto Step by Step
Heat oil in a pan. Let the oil reach its smoking point and then switch off the heat and let the oil cool a little bit.
Switch on the heat and add cumin seeds and kalonji seeds in the oil and let them crackle for a few seconds.
Add the chopped potatoes and stir for 2-3 minutes.
Add poppy seeds paste and green chillies along with 1/2 cup water and mix well to coat the potatoes with the mixture.
Cover the pan.
Let the potatoes cook nicely on medium flame. Add salt and cook for another minute. Add some more water if the potatoes are too dry and cook for another minute.
Bengali Aloo Posto Recipe
Aloo Posto
Aloo Posto is an authentic Bengali dish cooked with potato and poppy seeds and is best enjoyed with steaming hot rice or roti.
Ingredients
- 500 g Potato Peeled and cut into cubes
- 4 tbsp Poppy Seeds / Khuskhus / Posto Dry grind in a blender to make a fine powder
- 2 tbsp Mustard oil
- 1/2 tsp Cumin seeds
- 1/2 tsp Kalonji
- 2-3 Green chillies Slit into halves
- Salt To taste
Instructions
Heat oil in a pan.
Let the oil reach its smoking point and then switch off the heat and let the oil cool a little bit.
Switch on the heat and add cumin seeds and kalonji seeds in the oil and let them crackle for a few seconds.
Add potatoes and stir for 2-3 minutes.
Add poppy seeds powder and green chillies along with 1/2 cup of water and cover the pan.
Let the potatoes cook nicely.
Add salt and cook for another minute.
Serve hot with Phulke or Dal Rice.
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PRANITA DESHPANDE
Very nice recipe.But why did you have not used color masala or chilly powder? It will give good color to your recipe.
Neha Mathur
This recipe is traditionally made like this only. You can add turmeric powder if you want to.