Recipe for Bengali aloo posto with step by step photos: Aloo posto is a classic Bengali dish of potatoes cooked in a creamy poppy seeds paste. A vegetarian no onion-garlic dish using a few simple ingredients. The distinct flavor of the dish comes from mustard oil, green chili, and poppy seeds.
Aloo or alu is same as potato and ‘posto’ in Bengali means poppy seeds. Making this recipe is very easy and can be made within minutes.
Aloo posto is one of my favorite dishes that I love to have with dal. The dish has the sweetness from potatoes and poppy seeds, pungency from the mustard oil, and the spiciness from green chilies.
The secret to the best aloo posto lies in the texture of the poppy seeds paste. The poppy seeds paste has to be thick and smooth for an authentic aloo posto taste.
Traditionally poppy seeds are ground into a thick, smooth paste using a ‘sil-nora’. Whereas ‘sil’ refers to a flat stone and ‘nora’ to a cylindrical grinding stone. However, by applying some tricks it can be easily done in a mixer grinder.
I have dry roasted the poppy seeds first before making the paste. Dry roasting not only makes the grinding process easier it also enhances the flavor. If you don’t want to dry roast, then soak the seeds in hot water for a couple of hours before grinding to get a smooth paste.
Always make sure the poppy seeds used are fresh and of good quality. As they go rancid quickly if not properly cared. I would suggest to keep them in an airtight jar in the refrigerator.
Bengali aloo posto is an ultimate comforting food, best served with steaming hot rice and dal. You can pair this with roti, or paratha as well.
Few more potato dish you can check
Step By Step Preparations
- To dry roast the poppy seeds, heat a pan. Add poppy seeds, stir continuously over a low flame for 2 minutes until aromatic.
- Then transfer to a plate to stop the roasting process and allow them to cool down completely.
- Once cooled down transfer to the smallest grinding jar adding 1 green chili.
- Dry grind for a couple of seconds first. Then add a little water and grind until a smooth paste and set aside. A coffee grinder can also be used for dry grinding.
- Peel the potatoes, cut into 1-cm cubes. Rinse well and drain out in a colander to get rid of the excess water.
- Heat a pan. Once the pan is heated, add mustard oil.
- When the oil turns hot, simmer the flame, add nigella seeds.
- Once the nigella seeds sizzle, add potato cubes. Continuously saute over a high flame until they are slightly golden.
- Now add turmeric powder, salt, green chilies, and sugar. Saute for a minute. You can use whole chilies or slit them.
- Simmer the flame, add water, and mix. Cover and cook until potatoes are cooked.
- Add poppy seed paste and mix. Cover and cook for 2 minutes more or until required consistency.
- Add a tsp of mustard oil or ghee and give it a final mix.
- Aloo posto is ready to serve. Serve hot with plain rice and dal.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Recipe For Bengali Aloo posto | Aloo Posto
INGREDIENTS ( 1 CUP = 250 ML )
- 4 medium-sized potatoes
- 4 tbsp poppy seeds
- 3 green chilies or as required
- 2 tbsp mustard oil
- 1/2 tsp nigella seeds/kalonji
- 1/6 tsp turmeric powder
- 1 pinch sugar
- Salt to taste
- 1 cup water
- 1 tsp mustard oil or ghee
INSTRUCTIONS
Making the Poppy Seeds Paste
- To dry roast the poppy seeds, heat a pan. Add poppy seeds, stir continuously over a low flame for 2 minutes until aromatic.
- Then transfer to a plate to stop the roasting process and allow them to cool down completely.
- Once cooled down transfer to the smallest grinding jar adding 1 green chili.
- Dry grind for a couple of seconds first. Then add a little water and grind until a smooth paste and set aside. A coffee grinder can also be used for dry grinding.
Making Aloo Posto
- Peel the potatoes, cut into 1-cm cubes. Rinse well and drain out in a colander to get rid of the excess water.
- Heat a pan. Once the pan is heated, add mustard oil.
- When the oil turns hot, simmer the flame, add nigella seeds.
- Once the nigella seeds sizzle, add potato cubes. Continuously saute over a high flame until they are slightly golden.
- Now add turmeric powder, salt, green chilies, and sugar. Saute for a minute.
- Simmer the flame, add water, and mix. Cover and cook until potatoes are cooked.
- Add poppy seed paste and mix. Cover and cook for 2 minutes more or until required consistency.
- Finally, add a tsp of mustard oil or ghee and mix. Aloo posto is ready to serve. Serve hot with plain rice and dal.
Notes
- Make sure poppy seeds are fresh and of good quality. As poppy seeds go rancid quickly if not properly cared. You can keep them in an airtight jar in the refrigerator.
- If using a mixer grinder always use the smallest grinding jar to make the poppy seeds paste.
Leave a Reply