Potato (Aloo) Posto Recipe 🥔🌿
Overview:
Potato Posto is a classic Bengali dish that beautifully combines the earthiness of potatoes with the nuttiness of poppy seeds. Originating from West Bengal, India, this recipe is a staple in Bengali households, often enjoyed for lunch or as a snack. Inspired by Chef Rakesh Sethi’s demonstration on Mirch Masala, this dish promises to delight your taste buds with its aromatic spices and creamy texture.
- Cook Time: 25 minutes
- Prep Time: 5 minutes
- Total Time: 30 minutes
- Recipe Category: Lunch/Snacks
- Keywords: Potato, Vegetable, Asian, Indian, < 30 Mins, Stove Top
- Servings: Not specified
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Bay leaf |
| 1 | Onion |
| 1 | Turmeric powder |
| 1 | Coriander powder |
| 1/4 | Red chili powder |
| 1 | Salt |
| 1/2 | Water |
| 1/4 | Potatoes |
| 1 | Water |
| 4 – 5 | Coriander leaves |
| 2 – 3 | Methi seeds |
| 2 – 3 | Fennel seed |
| NA | Cumin powder |
| 1/4 | Mustard seeds |
| 1/4 | Ginger-garlic paste |
| 1/2 | Poppy seeds paste |
Instructions:
-
Heat Oil: In a non-stick skillet, heat oil over medium heat.
-
-
Add Aroma: Add bay leaf to infuse its aromatic essence into the oil.
-
Spice Infusion: Sprinkle in the traditional Bengali spice mix known as “paanch phoran” (mixture of methi seeds, fennel seeds, cumin powder, and mustard seeds). Allow them to crackle and release their flavors.
-
Sauté Onion: Add finely chopped onion to the skillet and sauté until they turn translucent and slightly golden brown.
-
Add Aromatic Paste: Incorporate ginger-garlic paste into the onion mixture and sauté until the raw aroma dissipates, and the paste turns lightly golden brown.
-
Spice Blend: Introduce turmeric powder, coriander powder, red chili powder, and salt to the skillet. Stir well to coat the onions evenly with the spices.
-
Moisture Addition: Pour water into the skillet and bring the mixture to a gentle boil.
-
Potato Addition: Add diced potatoes to the bubbling mixture. Allow them to cook until they are nearly tender and the gravy starts to thicken.
-
Prepare Poppy Seeds Paste: Dilute poppy seeds paste with 2-3 tablespoons of water in a separate bowl.
-
Final Touch: After a few minutes, when the potatoes are almost cooked and the gravy is reduced, add the prepared poppy seeds paste to the skillet. Mix well to incorporate the paste into the dish.
-
Simmer and Infuse: Let the flavors meld together by simmering the dish for a few more minutes, ensuring the potatoes are fully cooked and the sauce reaches a desirable consistency.
-
Garnish and Serve: Once done, remove the skillet from the heat and garnish the Potato Posto with fresh coriander leaves. Serve hot alongside fluffy white Basmati rice for a comforting meal that celebrates the flavors of Bengal.
Nutritional Information (per serving):
- Calories: 225.7
- Fat Content: 5.6g
- Saturated Fat Content: 0.8g
- Cholesterol Content: 0mg
- Sodium Content: 168.2mg
- Carbohydrate Content: 40.6g
- Fiber Content: 5.5g
- Sugar Content: 2.9g
- Protein Content: 4.9g
Enjoy your flavorful journey through the culinary landscape of Bengal with this delectable Potato Posto recipe! 🍽️✨
