Bengali Aloo Posto
Me being a Bengali, authentic Bengali food such as Aloo Posto, shukto, muri ghonta, etc., holds a special place in my heart. Whenever I find an opportunity, I prepare them. Even my friends love these dishes. They often invite them in just to have these dishes. The best part of these dishes is that they are not only tasty but super healthy too. In this blog, I have shared the recipe for Bengali-style aloo posto.
What is Bengali Aloo Posto?
Aloo posto is a traditional Bengali dish with a very few spices. This dish relies on the flavors of potatoes, green chilies, and nigella seeds for flavor. The nutty flavor of the roasted poppy paste, which adds body and texture to the gravy, stands out. This seemingly simple dish of potato and posto can elicit strong feelings of emotion among Bengalis. This wonderful main dish recipe is best served with steamed rice. The simple yet enticing Aloo Posto dish is a must-try for all potato fans.
Although aloo posto is traditionally prepared without onion or garlic, we occasionally add a fried onion to the aloo posto for a delightful variety. Every household in Bengal has its own recipe for aloo posto.
Aloo Posto is made for all Bengali holidays, such as Durga Puja and Basant Panchami, as well as special occasions, such as weddings and birthdays. It is an integral part of everyday Bengali cuisine. It is also vegan and gluten-free. So, you can have it without guilt.
Notable Ingredients At A Glance
Potato – Potato is the hero ingredient of this recipe. Use any sort of potatoes that you have on hand. However, golden potatoes are the best for this recipe.
Posto or Poppy seeds – The major ingredient that distinguishes this aloo recipe from others is white poppy seeds (posto, khus khus).
Green chilies – This dish tastes best when made a bit spicy. So, I add some green chilis while grinding the poppy seeds and some more later in the recipe.
Spices – This traditional Bengali dish calls for a few very basic spices like Kalo jeera (Nigella seeds) and dried red chilies.
Garlic – My mom used to make aloo posto without garlic. However, I add one or two pods for an additional aroma. If you do not like garlic, you can skip it too.
Mustard Oil – To enjoy the authenticity of this dish, you must make this dish in mustard oil only. However, if you can’t find it nearby, you can use any other neutral oil.
Salt – As per taste
Sugar – Sugar is optional. Some people prefer aloo posto a bit sweet. I personally don’t. Add sugar as per your preference.
How To Prepare Bengali Aloo Posto?
Let’s start by making the posto or poppy seed paste. Soak poppy seeds in water for 30 minutes. Strain and combine in a grinder with 2 green chilies, garlic pods, and 1/4 cup water. Make a coarse paste out of the ingredients and set aside for some time
Next, in a pan, heat the mustard oil. When the oil begins to smoke, reduce the heat and add the red chilies, nigella seeds, and green chilies.
Then, add the potatoes and cook for about 2 minutes on low heat before seasoning with salt. Because the potatoes should not brown, toss them regularly. Cook for 5 minutes, covered. If the potatoes begin to stick to the pan, add additional water. Keep stirring thoroughly.
When the potatoes are fried, mix in the poppy seed paste thoroughly. Cook for 4 to 5 minutes on low heat or until the raw scent of the poppy paste has gone away.
Cook, covered, on low heat until the potatoes are tender. 1/2 teaspoon sugar or honey. If the pan becomes too dry, add 1/4 cup water to keep the potatoes from sticking to the pan. After giving it one more toss, serve the aloo posto over hot rice/roti and dal.
Some Expert Tips For Preparing Bengali Aloo Posto
- If you don’t have mustard oil or aren’t fond of its strong flavor, substitute ordinary cooking oil. If you can also use mustard seeds instead of nigella seeds.
- Aloo Posto is ideal for Navratri and other fasting days. You can omit turmeric powder and garlic when cooking this for fasting meals.
Aloo posto is a traditional Bengali dish that contains only a few spices. For flavor, this dish relies on potatoes, green chilies, and nigella seeds.
- 6 Potato – medium size (Remove the skin and cut them into cubes)
- 4 Green chillies – (2 green chillies will be used while grinding the poppy seeds and the rest 2 will be used in cooking)
- 4 tbsp Posto/Poppy seeds
- 1 tsp Kalo jeera/Kalonji/Nigella seeds
- 2 Dried red chillies
- 4 Garlic pods
- 4 tbsp Mustard oil
- 1 cup Water
- 1 tsp Salt
- 1 tsp Sugar (optional)
- First, let us make the posto/poppy seed paste
- Soak poppy seeds in water for half an hour. Strain and add to a grinder, along with 2 green chillies, garlic pods and 1/4th cup water.
- Grind to a coarse paste. Set aside
- Now let’s start cooking, heat mustard oil in a pan.
- Once the oil starts smoking, lower the flame and add red chillies, nigella seeds and green chillies.
- Add potatoes, fry for about 2 minutes on low flame, add salt. The potatoes should not brown, so keep stirring them frequently.
- Cover and cook for 5 minutes. In case the potatoes start sticking to the pan, sprinkle some water. Stir well.
- Add the poppy seeds paste, mix well. Cook on low heat for good 4 to 5 minutes until the raw smell of poppy paste goes away.
- Cover and continue cooking on low heat until the potatoes are soft.
- Add 1/2 tsp sugar or honey. Stir well.
- If you feel that the pan is becoming too dry add 1/4th cup water to ensure the potatoes don’t stick to the pan.
- Give it a final stir, serve aloo posto with hot rice/ roti and dal.
Keywords: Bengali Aloo Posto