Aloo Posto Recipe (Potatoes in Poppy Seed Paste)
Aloo Posto is a beloved Bengali dish that pairs the earthy, slightly bitter taste of poppy seeds with tender potatoes, creating a comforting and flavorful dish perfect for a light lunch or dinner. This simple yet aromatic recipe combines the richness of mustard oil with the mild heat of green chilies, making it a versatile and satisfying meal. Best served with hot steamed rice, Bengali luchi (deep-fried bread), and a side of dal, Aloo Posto is a true representation of Bengali home-cooked goodness.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Poppy Seeds (Khus Khus) | 1 cup |
| Potatoes (Aloo) | 2 medium, diced |
| Onion (optional) | 1 medium, thinly sliced |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Green Chilies | 2, slit |
| Sunflower Oil | 2 tablespoons |
| Mustard Oil | 2 tablespoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coriander Leaves | 2 tablespoons, chopped |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 30 g |
| Protein | 2 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | 250 mg |
| Potassium | 500 mg |
| Vitamin C | 10 mg |
| Iron | 1.5 mg |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Servings:
4
Instructions:
-
Prep the Poppy Seeds:
Begin by soaking the poppy seeds (khus khus) in enough water for about 15-20 minutes. This helps soften them, making them easier to grind into a smooth paste. -
Make the Poppy Seed Paste:
After soaking, drain the water and grind the poppy seeds into a fine paste using a little water if necessary. Set the paste aside. -
Heat the Oils:
In a heavy-bottomed wok or kadai, heat both sunflower oil and mustard oil over medium heat. Mustard oil adds an authentic Bengali flavor, while sunflower oil balances the richness. -
Sauté the Spices:
Add the kalonji (onion nigella seeds) to the hot oil. Allow them to crackle for a few seconds to release their aromatic flavors. -
Add the Aromatics:
If you’re using onion, add the thinly sliced onion to the pan now. Sauté until the onions become soft and translucent, releasing their sweet aroma. Next, toss in the slit green chilies and sauté for another minute to infuse the oil with their heat. -
Cook the Potatoes:
Add the diced potatoes to the pan, stirring them well to coat in the oil and spices. Fry the potatoes for about 5 minutes until they begin to turn golden. -
Add Turmeric:
Sprinkle the turmeric powder over the potatoes, and mix thoroughly to ensure the spices coat the potatoes evenly. Turmeric not only adds flavor but also gives the dish its beautiful golden hue. -
Cook Until Softened:
Continue cooking the potatoes on medium heat for another 10-15 minutes, stirring occasionally, until they begin to soften and cook through. -
Add the Poppy Seed Paste:
Once the potatoes are nearly tender, add the poppy seed paste to the pan. Stir well to combine, ensuring the paste evenly coats the potatoes. -
Simmer:
Add a small amount of water (around 1/4 cup) to help the paste come together and form a thick, creamy consistency. Season with salt to taste. Cover the pan and cook on low heat for 5-10 more minutes, allowing the flavors to meld and the sauce to thicken. -
Finish with Fresh Coriander:
Once the potatoes are cooked and the dish has thickened to your liking, remove from heat. Stir in the freshly chopped coriander leaves for a burst of freshness. -
Serve:
Serve the Aloo Posto hot, accompanied by steamed rice, Bengali luchi (deep-fried bread), and a side of dal. You can also squeeze a little lemon juice over the dish just before serving for an extra zing.
Serving Suggestions:
- With Rice: The smooth, creamy consistency of the Aloo Posto pairs wonderfully with fluffy steamed rice, soaking up the flavorful poppy seed paste.
- With Bengali Luchi: Luchi, a type of deep-fried bread, complements the dish perfectly, making for a comforting and indulgent meal.
- With Phalguni Dal: A side of Bengali phalguni dal (yellow lentils) completes the meal, providing a nice balance of protein and texture.
Aloo Posto is a perfect example of Bengali simplicity and elegance. The natural sweetness of the potatoes harmonizes with the nutty, earthy flavor of poppy seeds, while the mustard oil adds a distinct Bengali touch. Whether you’re cooking for a special occasion or enjoying a regular weekday lunch, this dish will transport your taste buds to the heart of Bengali cuisine.
