Aloo Posto is a quintessential part of Bengali cuisine, known for its subtle flavors, fragrant rice dishes, and generous use of mustard oil and poppy seeds. Further, Bengali cuisine often highlights fresh, seasonal ingredients and minimal spices, allowing natural flavors to shine.

Delve into the flavorful Aloo Posto recipe, a cherished Bengali dish featuring tender potatoes cooked in a rich and nutty poppy seed paste. This delightful and aromatic dish is perfect for a comforting meal with rice or roti.

Interesting Facts

Did you know that Bengali cuisine has used poppy seeds, the star ingredient in Aloo Posto, for centuries? People prize them for their unique nutty flavor and creamy texture when ground into a paste.

This dish holds a special place in Bengali cuisine and often brings comfort on lazy afternoons. Moreover, the use of poppy seeds in Bengali cooking dates back to ancient times, reflecting the region’s rich culinary heritage. Traditionally, you serve Aloo Posto with steamed rice and dal, creating a harmonious balance of flavors. Indeed, this dish exemplifies the Bengali knack for turning simple ingredients into culinary masterpieces.

Variations

Jhinge Aloo Posto: Add ridge gourd (jhinge) along with potatoes for a variation that adds another layer of texture and flavor.
Spicy Aloo Posto: Add a few extra green chilies or a pinch of red chili powder for a spicier version.
Aloo Posto with Coconut: Mix in some grated coconut with the poppy seed paste for a subtly sweet and creamy twist.

Begun Bhaja: Deep-fried eggplant slices, often served as a side dish with rice and dal.
Cholar Dal: A mildly spiced lentil dish made with Bengal gram, coconut, and spices.
Shukto: A mixed vegetable stew with a slightly bitter taste, usually served as a starter in Bengali meals.

I vividly remember my first encounter with Aloo Posto during a visit to a Bengali friend’s home. The aroma of mustard oil and poppy seed paste wafting through the kitchen was intoxicating. Moreover, watching the simple yet meticulous process of making this dish was a revelation. Also, the first bite, with its delicate flavors and creamy texture, left an indelible mark on my culinary journey.

Experience the flavors of Bengal with our flavorful Aloo Posto recipe. Perfect for a comforting meal, this dish will transport you to the heart of Bengali cuisine. Also, for more recipes, check out our Eastern Essence page on our website. Happy cooking!

Bengali Aloo Posto Recipe

Recipe by Sam Aiyar

5.0 from 4 votes

Course: MainCuisine: BengaliDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

1200

kcal

Total time

minutes

Delve into the Bengali Aloo Posto recipe, a cherished dish featuring tender potatoes cooked in a rich and nutty poppy seed paste. This delightful and aromatic dish is perfect for a comforting meal with rice or roti.

Cook Mode

Keeps the screen of your device on

Ingredients

6 small -sized potatoes, peeled and cubed
3 tablespoons poppy seeds, soaked in water for 2 hours
4 green chilies, sliced
1 teaspoon kalonji (nigella seeds)
3 tablespoons mustard oil
1/2 teaspoon turmeric powder
Salt to taste

Instructions

Make Poppy Seed Paste: Soak the poppy seeds in water for at least two hours. Else, soak in hot water for about 30 minutes. Drain the soaked poppy seeds, add two green chilies, and grind into a smooth paste using a little water. Set aside.
Cook Potatoes: Heat the mustard oil in a pan until it starts to smoke. Reduce the heat and add the kalonji seeds. Sauté for a few seconds until fragrant. Add the cubed potatoes, turmeric powder, and salt. Sauté the potatoes on medium heat until they turn golden in color.
Add Poppy Seed Paste: Lower the heat and add the poppy seed paste to the potatoes. Mix well to ensure the potatoes are coated with the paste. Add half a cup of water. Cook on low heat, stirring occasionally, until the potatoes are tender and the poppy seed paste is well-cooked. Adjust the amount of water based on your desired consistency. If you plan to serve it with rice, adding more water will keep the gravy perfect for pairing.
Final Touch: Once the potatoes are cooked, add the remaining two sliced green chilies and mix well. Cook for around 5 minutes. Enjoy the flavorful Aloo Posto, perfect for pairing with steamed rice or roti.

Notes

Poppy Seed Paste: Ensure the poppy seeds are soaked well and ground into a smooth paste for a creamy texture. Adding green chilies removes the bitterness of the poppy seed paste.
Potato Cooking: Sauté the potatoes until they turn golden for a more flavorful base.