Aloo Posto Recipe (Bengali Potato Poppy Seed Sabji)
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
- 500 grams potatoes
- 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
- 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.
Making fine poppy seeds powder 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.
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, 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 seeds is gone (12-15 minutes). 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. Add ½ teaspoon of turmeric powder along with poppy seed powder if you want.
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.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Sodium: 91mg | Potassium: 650mg | Fiber: 4g | Vitamin C: 20.6mg | Calcium: 47mg | Iron: 5.3mg
