Aloo Posto Recipe: A Bengali Classic Delight
Aloo Posto is a beloved Bengali dish that graces the dining tables of every Bengali household. This comforting and flavorful vegetarian recipe features tender potatoes enveloped in a rich, aromatic poppy seed paste. It is traditionally made with Khus Khus (poppy seeds) paste, which gives the dish its signature creamy texture and subtle nuttiness. The addition of simple ingredients like mustard oil, kalonji (nigella seeds), and turmeric elevates its earthy flavor, making it a perfect side dish for your lunch.
Often enjoyed with steaming Tawa Paratha or Bengali Luchchi, Aloo Posto is a go-to recipe for a satisfying meal. Its quick preparation time and easy-to-find ingredients make it an ideal option to pack in your lunchbox for a hearty and wholesome midday meal.
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Khus Khus (poppy seeds) | 1 cup |
| Potatoes | 2, diced |
| Onion | 1, thinly sliced |
| Kalonji Seeds (nigella seeds) | 1 tsp |
| Green Chillies | 2, chopped |
| Oil | 2 tbsp |
| Mustard Oil | 2 tbsp |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
| Coriander Leaves | 2 tbsp, chopped |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2-3 people
Instructions:
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Prepare the Ingredients: Begin by soaking the Khus Khus (poppy seeds) in water for 15-20 minutes to soften them. Once soaked, drain the water and transfer the seeds to a mixer grinder. Blend them into a smooth, thick paste. Set the paste aside.
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Cook the Tempering: In a large pan, heat the oil and mustard oil over medium heat. Add the kalonji (nigella seeds) and sauté them until they start to crackle. This will release their fragrant, aromatic oils into the dish.
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Sauté the Onion and Green Chilies: Add the thinly sliced onion and chopped green chilies to the pan. Sauté them until the onions turn soft and translucent, which should take about 3-4 minutes. The green chilies will infuse the oil with a mild heat.
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Cook the Potatoes: Add the diced potatoes to the pan and stir them well to coat with the tempered oil. Cook the potatoes for about 8-10 minutes until they become slightly tender but not fully cooked through.
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Add Spices: Sprinkle the turmeric powder and add salt to the potatoes. Stir everything together and cook for an additional minute to allow the spices to blend into the potatoes.
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Mix in the Khus Khus Paste: Add the Khus Khus paste to the pan. Pour in a small amount of water to adjust the consistency, making it more gravy-like, if desired. Stir everything to combine well. Let the mixture simmer for about 1-2 minutes to ensure the flavors meld together and the potatoes are fully cooked.
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Garnish and Serve: Remove from heat and garnish with freshly chopped coriander leaves. This adds a touch of freshness to the dish.
Serve the Aloo Posto hot with freshly made Bengali Luchchi or Phalguni Daal for a complete and satisfying lunch.
This Aloo Posto recipe brings the rich flavors of Bengali cuisine to your table. Its simplicity yet boldness make it an enduring favorite, perfect for any day when you need a comforting meal.
