Aloo Posto, is an authentic traditional Bengali recipe where potatoes are cooked with poppy seeds. As the name suggests, is made by cooking potatoes with a spiced poppy seed paste and certain specific spices.
Of course aloo means potatoes and posto means poppy seeds in Bengali language. Bengali kitchens will always have two ingredients- mustard oil and white poppy seeds.
It is the ultimate comfort food when it comes to the food preference of a Bengali and equally appreciated by Bengalis from the eastern part as well.
This Aloo posto is a classic example of how just a few ingredients can yield a creamy spiced potato dish
This is a dish that is eaten all season but especially during summer. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep.
It is a delicious dish to eat with steaming hot rice or roti along with a dal on the side. I personally like to pair it with crispy parathas.
- 4-5 large potatoes
- 5 tbsp. poppy seeds
- 2-3 green chillies
- 2 tbsp. Mustard oil
- 1 tsp. Nigella seeds (kalonji/kalo jeera)
- 1 tsp. mustard seeds
- ½ tsp. turmeric powder
- ½ tsp. cumin powder
- A pinch of sugar
- 2 tsp. Ghee (optional)
- Salt to taste
- Soak the poppy seeds in half cup of hot water for at least 30 minutes. The longer the poppy seeds are soaked; easier it would be to grind them in a paste.
- Wash and peel the potatoes. Dice them into small cubes and soak them in water till required for cooking.
- When making the Poppy seeds paste (after soaking), add green chillies and grind using very little water.
- Heat the mustard oil in a wok or pan. Temper with Nigella seeds and mustard seeds, allow it to splutter.
- Add potatoes along with salt, cumin powder and turmeric powder. Put the lid on and let the potatoes cook for 3-4 minutes. Open, add about ½ cup of water, stir and cook for a further of 8-10 minutes, just till the potatoes are almost (but not fully) done.
- Now, add the poppy seeds paste (you may use a tbsp. of water to swirl around in the blender jar), coat the potatoes with it and let it cook for a further for 5-7 minutes.
- Finally, check if the potatoes are cooked properly (but not mashed up), add sugar and let it cook uncovered for a few minutes till the liquid is evaporated. And it has become a semi-dry dish. Turn off the gas.
- Serve Aloo posto with some ghee on top. Or some raw mustard oil if you like.