• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Aloo Posto

    Published: Jun 28, 2020 | Last Updated On: Aug 20, 2020 by Neha Mathur

    Aloo Posto

    657 shares
    Jump to Recipe

    This authentic Bengali Aloo Posto 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 chili are a treat to the taste buds. 

    If you are looking for more Aloo recipes, here are some – Aloo Methi, Aloo Baingan, Punjabi Style Aloo Gobhi, Punjabi Jeera Aloo, Aloo Matar Curry, and Til Wale Aloo. 

    Bengali aloo posto served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step by Step Recipe
    • Frequently Asked Questions
    • Storing Suggestions
    • Serving Suggestions
    • Recipe Card

    About This Recipe

    Aloo Posto is an authentic Bengali dish where Aloo means ‘Potatoes’ and Posto means ‘Poppy Seeds’. In this recipe, potatoes or aloo are cooked with poppy seeds. It gets its spiciness from the green chilies, which goes really well with the poppy seeds paste. 

    Make sure to cook this dish only in mustard oil, to get that authentic Bengali flavor. It is a must in every Bengali household for their everyday meals.

    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.

    It is also popularly prepared during Durga Puja or is a part of the meal during Bengali weddings, festivals, and other special occasions.

    You can also prepare it for your fasting days, as it is a no onion and no garlic recipe.

    It is a simple Bengali Style Aloo Sabzi, that gets ready in no time and is apt for your everyday meals. So next time you want to give your everyday sabzi a break, do give this Aloo Posto a try.

    This Aloo Posto is,

    • Vegan
    • Quick & Easy
    • Unique
    • Perfect for everyday meals
    • Apt to pack in Lunch Box

    Ingredients

    Aloo Posto Ingredients

    Potato – The key ingredient of this recipe is Potatoes. Potatoes are peeled, cubed, and then used to make this dish.

    Mustard Oil – Always make this Bengali Aloo dish in Mustard Oil for the best flavors. Do not use any other oil, as you will not get the authentic flavor from the same.

    Poppy Seeds – White Poppy Seed is the ingredient that makes this Aloo recipe different from others. Poppy seeds are powdered and then added into the roasted potatoes along with some green chilies and water.

    Other Ingredients – Other than these, you will need nigella seeds and green chillies.

    Some people also add turmeric powder and dried red chilies 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.

    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 the refrigerator. This way their shelf life increases a lot.

    Step by Step Recipe

    Mustard Oil for the Win – 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.

    Mustard oil heating in a pan.

    Tempering – Switch on the heat and add cumin seeds and kalonji seeds in the oil and let them crackle for a few seconds.

    Cumin seeds and kalonji added in the  oil.

    Aloo – Add the chopped potatoes and stir for 2-3 minutes.

    Cubed potatoes added in the oil.

    Posto – Meanwhile, add in the poppy seeds in the mixer jar.

    Poppy seeds added in a grinder to make a powder.

    Grind it into a powder.

    Poppy seeds powder.

    Add poppy seeds paste and green chillies along with ½ cup water and mix well to coat the potatoes with the mixture.

    Poppy seeds paste, green chillies and water added in the pan.

    Cover the pan.

    Pan covered.

    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.

    Salt added in ready aloo posto.

    Frequently Asked Questions

    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 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 easier. You can also soak the poppy seeds and then grind them.

    Do we have to boil the potatoes?

    For this recipe, you do not have to boil the potatoes. Just peel and cube them, to use them in this Aloo Posto recipe.

    Can we use Vegetable Oil instead?

    My answer will be a big NO! Mustard Oil is one of the main ingredients in this sabzi, that cannot be replaced. If you use any other oil, you will not get the same authentic Bengali taste.

    How to make it with onion?

    You can make Aloo Posto with onion as well. Fry the onion in oil until lightly browned. Then add potato cubes and follow the recipe as mentioned below.

    You can also add some fried onions in the end, it tastes really nice.

    How to make Jhinga Aloo Posto?

    Aloo Posto with Ridge Gourd is a very popular version of this dish and is made in many traditional Bengali households.

    To make it, peel 200g ridge gourd and cut them into cubes. Add them along with the poppy seed paste in the below-mentioned recipe.

    Storing Suggestions

    It stays good for 2 days when store in the refrigerator. Pack it in an airtight container and then place it in the fridge.

    Reheat it in a pan or in microwave thoroughly before serving.

    Serving Suggestions

    It is best served with simple Dal Bhaat, which is a combination of Steamed Rice and Dal. You can also serve it with Luchi.

    It tastes the best along with some Cholar Dal, Macher Jhol, and Steamed Rice if you want to enjoy a Bengali meal.

    It can be served with Indian Bread such as Tawa Paratha, Laccha Paratha or even Phulka. 

    You might also like

    • Kosha Mangsho (Bengali Style Mutton Curry)
    • Luchi
    • Cholar Dal
    • Bengali Chicken Rezala

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    This authentic Bengali Aloo Posto 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. 

    Aloo Posto Recipe

    This authentic Bengali Aloo Posto 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. 
    4 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 160kcal
    Author: Neha Mathur

    Ingredients 

    • 500 g Potato (Peeled and cut into cubes)
    • 4 tablespoon Poppy Seeds / Khuskhus / Posto (Dry grind in a blender to make a fine powder )
    • 2 tablespoon Mustard oil
    • ½ teaspoon Cumin seeds
    • ½ teaspoon Kalonji
    • 2-3 Green chillies (Slit into halves)
    • Salt (To taste)
    US Customary or Metric
    Prevent your screen from going dark

    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 ½ 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.

    Notes

    Size Matters – Cut the potatoes in the same size for even cooking. You can choose to not peel the potatoes.
    Onion – You can make this dish with onion as well.
    Ridge Gourd – Some people also add ridge gourd or jhinge to make jhinge aloo posto.
    With Turmeric – Add little turmeric powder if you like golden color aloo posto.

    Nutrition

    Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Sodium: 91mg | Potassium: 650mg | Fiber: 4g | Vitamin C: 20.6mg | Calcium: 47mg | Iron: 5.3mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Pomfret Fry
    Peda »

    Reader Interactions

    Comments

    1. PRANITA DESHPANDE

      February 23, 2018 at 2:46 pm

      Very nice recipe.But why did you have not used color masala or chilly powder? It will give good color to your recipe.

      Reply
      • Neha Mathur

        February 24, 2018 at 3:50 am

        This recipe is traditionally made like this only. You can add turmeric powder if you want to.

        Reply
    2. Random Thoughts

      August 06, 2020 at 3:19 pm

      This is a genuine question. What makes this dish so popular and loved? I made it for my Bengali husband who as it turned out has never been a fan of alu posto (He must be the exception to prove a rule). But I was excited for my first taste of this much loved Bengali dish. I was disappointed with the result.. A bland potato bhaji with a hint of chilly and a certain oiliness that the posto lends to the dish. But to each his own, I suppose. Will try again till I figure out the ‘Bengali love connection’ 😉 I doubt at the moment if I’ll ever grow to love it…

      Reply
      • Neha Mathur

        August 07, 2020 at 7:43 am

        Some tastes are acquired I guess.

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP