Aloo Posto Recipe – Bengali Potato Posto
Aloo Posto is a delightful Bengali vegetarian dish that features the delicate flavor of poppy seeds paired with the earthy taste of potatoes. This easy-to-make curry, bursting with aromatic spices and mustard oil, is a comforting dish often served with Bengali Luchi (deep-fried bread) or steamed rice. If you’re craving a traditional, flavorful meal that’s both comforting and satisfying, Aloo Posto is the perfect dish to add to your repertoire. Here’s how you can prepare this delicious recipe.
Ingredients for Aloo Posto (Potato Posto)
| Ingredient | Quantity |
|---|---|
| Poppy Seeds (खुस खुस) | 1 cup |
| Potatoes (आलू), peeled and chopped | 2 large |
| Onion (प्याज), thinly sliced | 1 medium |
| Kalonji (Nigella Seeds/कलोंजी के बीज) | 1 tsp |
| Green Chilies (हरी मिर्च), sliced | 2 |
| Vegetable Oil (तेल) | 2 tbsp |
| Mustard Oil (सरसों का तेल) | 2 tbsp |
| Turmeric Powder (हल्दी पाउडर) | ½ tsp |
| Salt (नमक) | To taste |
| Fresh Coriander (हरा धनिया), chopped | 2 tbsp |
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Total Time
- 40 minutes
Servings
- 4 servings
Cuisine
- Bengali
Course
- Lunch/Dinner
Diet
- Vegetarian
Instructions for Aloo Posto (Potato Posto)
-
Prepare the Ingredients:
Start by preparing all the ingredients. Rinse the poppy seeds (खुस खुस) and soak them in water for 15 to 20 minutes to soften them. Once soaked, transfer the poppy seeds to a blender and grind them into a smooth paste. Set the paste aside. -
Cook the Tempering:
Heat both the vegetable oil and mustard oil in a pan over medium heat. Once the oil is hot, add the kalonji (nigella seeds) and sauté them until they start to splutter and release their aroma. -
Sauté the Onions and Green Chilies:
Add the sliced onions and green chilies to the pan. Stir-fry the onions until they become soft and translucent, about 3-4 minutes. -
Cook the Potatoes:
Add the chopped potatoes to the pan and stir well. Cook the potatoes for about 5-7 minutes, or until they start to soften. Make sure to stir occasionally to avoid burning. -
Seasoning the Potatoes:
Once the potatoes are partially cooked, add the turmeric powder and salt to taste. Stir the mixture well and cook for another 1 minute, allowing the spices to infuse the potatoes. -
Combine Poppy Seed Paste:
After 1 minute, add the ground poppy seed paste (from step 1) along with a little water to create a smooth, slightly runny gravy. Stir everything together, ensuring the potatoes are well-coated with the paste. -
Simmer and Finish Cooking:
Let the curry simmer for 1-2 minutes, allowing the flavors to meld together and the potatoes to fully cook. Add a bit more water if necessary to adjust the consistency of the gravy. -
Garnish and Serve:
Once the potatoes are tender and cooked through, garnish with freshly chopped coriander leaves (हरा धनिया).
Serve hot with Bengali Luchi (deep-fried bread) or steamed rice for a perfect meal. This classic Aloo Posto recipe offers a subtle yet rich flavor that is characteristic of Bengali cuisine.
Tips for Making Perfect Aloo Posto:
-
Mustard Oil: Mustard oil is an essential ingredient in Bengali cooking, lending a distinct flavor. If you prefer a milder taste, you can adjust the quantity or use another oil, but mustard oil provides the signature Bengali taste.
-
Consistency of the Poppy Seed Paste: The poppy seed paste should be smooth and not too thick. If it’s too thick, you can add a little more water while grinding.
-
Adjusting Spices: If you like your curry spicier, feel free to add more green chilies or a pinch of red chili powder to the dish. However, traditionally, this dish is made with a mild flavor to highlight the taste of the poppy seeds and potatoes.
-
Serving Suggestions: Aloo Posto pairs wonderfully with Bengali Luchi (soft, deep-fried flatbreads), but you can also enjoy it with steamed rice or even chapati for a lighter option.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 175 kcal |
| Protein | 2g |
| Carbohydrates | 24g |
| Fiber | 3g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Sodium | 210mg |
| Potassium | 500mg |
| Vitamin A | 4% |
| Vitamin C | 20% |
| Calcium | 2% |
| Iron | 6% |
Aloo Posto is a beloved Bengali dish that is as simple as it is flavorful. Its minimalist ingredients come together to create a vibrant, aromatic curry that will transport you straight to the heart of Bengal. Whether you’re craving a comforting lunch or want to impress your guests with something different, this dish is sure to be a hit!
