Aloo Posto Recipe
Bengali Aloo Posto (Poppy Seed Potato Fry) is a perfect side to enjoy with Luchi or Dal Rice. Make this traditional Bengali dish using my easy recipe.
Servings: 4 people
Ingredients
- ½ cup 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
Instructions
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. Saute 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 and the raw smell of poppy paste is gone. Stir 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!
Video
Notes
Some people add turmeric powder to their recipes, but I don’t. Feel free to add it if you’d like.
You can also add Paanch Phoron for tempering, along with cumin seeds and kalonji.
Make sure the poppy seeds are fresh. If kept for a long time, they will develop a stale smell and spoil the dish. I always store them in the refrigerator, significantly increasing their shelf life.
You can also make a poppy seed paste (posto paste) instead of a powder. To make the paste, soak 1.8 oz (50 g) of white poppy seeds in ½ cup of hot water for two hours. Strain and add them to a grinder jar, along with two green chilies and 3.4 oz (100 ml) water. Grind to make a smooth paste. Use this paste instead of the powder in this aloo posto recipe.
You can also make Bengali aloo posto with onion. Fry ½ cup of chopped onions in oil until they are lightly browned. Then add the potato cubes and follow the rest of the recipe.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Sodium: 91mg | Potassium: 650mg | Fiber: 4g | Vitamin C: 20.6mg | Calcium: 47mg | Iron: 5.3mg
