Bengali Aloo Posto (Poppy Seed Potato Fry) is a perfect side to enjoy with Luchi or Dal Rice. Make this traditional dish using my easy recipe (vegan, gluten-free).
About This Recipe
Bengali Aloo Posto (Poppy Seed Potato Fry) is an authentic Bengali dish where Aloo means ‘Potatoes’ and Posto means ‘Poppy Seeds’.
To make this dish, poppy seeds are ground to a powder or a paste, and potatoes are cooked in this paste along with a few other basic spices.
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.
Aloo Posto is made for all Bengali festivals like Durga Puja, Basant Panchami, etc, and also for special occasions like weddings, birthdays, etc. It is also a part of everyday meals in Bengali households.
This no onion no garlic recipe can be made for vrat days (Hindu fasting) as well. It is also a great dish to pack for office and school lunch boxes.
This simple Bengali-style aloo posto recipe is vegan and gluten-free. You can easily double or triple the recipe if making it for a crowd.
Potato – The key ingredient of this recipe is potatoes. Use any variety of potatoes that are easily available to you.
Mustard Oil – Always make this Bengali aloo dish in mustard oil for the traditional flavor. If it’s not available, then you can use vegetable oil.
Poppy Seeds – White poppy seeds (posto, khus khus) are the star ingredient that makes this aloo sabji recipe different from others.
Others – You will also need nigella seeds (kalaunji), dry red chillies, and green chillies.
Some people also add turmeric powder to their recipes but I don’t. Feel free to add it 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 a long. I always store poppy seeds in the refrigerator. This way their shelf life increases a lot.
How To Make Aloo Posto
Make Poppy Seeds Powder
This is the most tricky part of making alu posto sabji.
Traditionally, white poppy seeds were ground to make a paste using a stone grinder. The paste made using this technique is very fine.
But nowadays, with stone grinders not available in most kitchens, the only choice we have is the spice grinder or a coffee grinder.
Now making fine poppy seeds powder or paste in small quantities is not possible using modern appliances and hence, I grind them in a big batch. I use a little to make the recipe and freeze the remaining ground poppy seeds powder to use later.
You can try this trick too!
Add ½ cup of white poppy seeds to a grinder and grind to make a fine powder.
Measure out 4 tablespoon of powder and freeze the remaining for later use.
Prepare The Potatoes
Peel 1 pound (500 g) of potatoes and cut them into ½-inch cubes.
Cover the cubed potatoes with water otherwise they will turn black from oxidation.
Make The Sabzi
Heat 4 tablespoon of mustard oil in a pan over medium-high heat.
Once the oil is hot, add ½ teaspoon cumin seeds, ½ teaspoon kalonji seeds, and 2 dry red chilies, and let them crackle for 3-4 seconds.
Drain the water from the cubed potatoes and add them to the pan. Fry for 2-3 minutes.
Now add 4 tablespoon of poppy seeds powder, 1 teaspoon salt, and 2-3 green chilies (slit into half) to the pan along with ½ cup of water and mix well to coat the potatoes with the mixture.
Reduce the heat to low.
Cover the pan with a lid and cook until the potatoes are tender, stirring a few time in between.
Remove the lid and cook uncovered until the sabji is almost dry.
Check for salt and add more if needed.
Frequently Asked Questions
You can make aloo posto with onion as well. Fry ½ cup of chopped onions in oil until lightly browned. Then add potato cubes and follow the recipe as mentioned below.
You can also add some fried onions at the end of the cooking, it tastes really nice.
Jhinge 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 200 g ridge gourd and cut them into small cubes. Add them along with the poppy seed paste in the below-mentioned recipe.
Aloo posto is best served with Dal Bhaat (Steamed Rice and lentils). It also tastes amazing with hot rice and ghee.
You can also serve it with Luchi.
Aloo Posto will stay good for 2 days when stored in an airtight container in the refrigerator.
Reheat it in a pan or in microwave thoroughly before serving.
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Bengali Aloo Posto Recipe (Poppy Seed Potato Fry)
- 4 tablespoons white poppy seeds powder (posto) (check the instructions for details)
- 1 pound potatoes (500 g)
- 2 tablespoons mustard oil
- ½ teaspoon cumin seeds
- ½ teaspoon nigella seeds (kalonji)
- 2 whole dry red chilies
- 1 teaspoon salt (or to taste)
- 2-3 green chilies (slit into half)
Make Poppy Seeds Powder
- Making fine poppy seeds powder or paste in small quantities is not possible using the modern appliances and hence, I grind them in a big batch. I use a little to make the recipe and freeze the remaining powder to use later.
- Add ½ cup of white poppy seeds to a grinder and grind to make a fine powder.
- Measure out 4 tablespoons of powder and freeze the remaining for later use.
Prepare The Potatoes
- Peel the potatoes and cut them into ½-inch cubes.
- Cover the cubed potatoes with water otherwise, they will turn black from oxidation.
Make The Sabzi
- Heat mustard oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, kalonji seeds, and dry red chilies and let them crackle for 3-4 seconds.
- Drain the water from the cubed potatoes and add them to the pan. Fry for 2-3 minutes.
- Now add 4 tablespoons of poppy seeds powder, salt, and green chilies to the pan along with ½ cup of water and mix well to coat the potatoes with the mixture.
- Reduce the heat to low.
- Cover the pan with a lid and cook until the potatoes are tender, stirring a few times in between.
- Remove the lid and cook uncovered until the sabji is almost dry.
- Check for salt and add more if required.
- Serve hot!