Aloo Posto Recipe (Potatoes and Poppy Seeds)

Aloo Posto, translating literally to “potatoes” (aloo) and “poppy seeds” (posto) in Bengali, is a comforting vegan and gluten-free dish that is a staple in Bengali cuisine. 

This recipe features tender potatoes enveloped in a simple yet flavorful poppy seed paste. The poppy seeds are first soaked and ground into a smooth paste, then combined with the potatoes and aromatics for a quick and satisfying meal.

Ingredients

• 3 tbsp poppy seeds
• ¼ cup water (for soaking)
• 1 tbsp water (for grinding)
• 300 gms potatoes (2 large)
• 2 tbsp mustard oil
• ½ tsp nigella seeds
• ¼ tsp turmeric powder (optional)
• 2 green chilies (whole)
• Salt to taste
• ½ – ⅔ cup water
• ¼ tsp sugar (optional)

Instructions

1. Soak the poppy seeds in ¼ cup water for at least 2 hours, or overnight for easier grinding.
2. Drain the soaked poppy seeds and grind them into a fine paste with 1 tbsp water using a mortar and pestle or a grinder.
3. Peel and cut the potatoes into cubes.
4. Heat mustard oil in a pan on medium heat. Add nigella seeds and let them splutter briefly.
5. (Optional) Add turmeric powder and saute for a minute.
6. Add the green chilies and fry for a few seconds.
7. Add the potatoes and fry for 3-4 minutes until slightly golden.
8. Add the poppy seed paste and salt to taste.
9. Pour in ½ cup water, stir well, and simmer for 5-7 minutes, or until the potatoes are tender. Add additional water during cooking if necessary.
10. (Optional) Once the potatoes are cooked, add a pinch of sugar for a touch of sweetness.
11. Garnish with green chilies (optional) and serve hot with rice or roti.

Tips

• Adjust the quantity of green chilies based on your spice preference.
• Some variations include adding chopped onions or tomatoes while sauteing the spices.
• Use ghee instead of mustard oil for a richer flavor.

Enjoy your delicious Aloo Posto!