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Aloo Posto Recipe: Bengali Potato With Poppy Seeds Recipe
Aloo posto is a unique Bengali dish that is prepared commonly in most households as a side dish for rice. Here is a video recipe followed by the step-by-step procedure with images.
Aloo posto is a traditional Bengali recipe that is prepared as a side dish for regular meals. The Bengali aloo posto, as the name suggests, is made by cooking potatoes with a spiced poppy seed paste and certain specific spices.
The potato and poppy seeds recipe has a unique taste as it has the nutty flavour of the poppy seeds, the softness of the potato and the pungency of the mustard oil. This utterly delicious side dish is a treat to the taste buds. This dish is commonly prepared as a side dish for rice; however, it goes well with rotis as well.
The aloo posto recipe is a no onion no garlic recipe and the most important ingredients are mustard oil, kalonji and the poppy seeds along with the potatoes. Aloo posto is easy and quick to prepare once the poppy seeds are soaked.
Here is an authentic recipe for making aloo posto at home. So, continue reading the step-by-step procedure with images. Also, watch the video recipe.
ALOO POSTO VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Side Dish
Serves: 2
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Poppy seeds (khasakhas) - 3 tsp
Turmeric powder - ¼th tsp
Salt to taste
Green chilli (whole) - 1
Green chillies (chopped) - 2 tsp
Kalonji (nigella seeds) - 1 tsp
Sugar - 1 tsp
Mustard oil - 2 tbsp
Potatoes (peeled and cut into cubes) - 2
Hot water - 1 glass
Water - 2 tbsp + for rinsing
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1. Add the poppy seeds into a strainer.
2. Rinse it thoroughly with water.
3. Transfer it into a bowl.
4. Pour hot water and allow it to soak for 1 hour.
5. Once done, strain the water.
6. Add the whole green chilli into a mixer jar.
7. Add the strained poppy seeds.
8. Add 2 tablespoons of water and grind it into a coarse paste.
9. Then, add mustard oil into a heated pan.
10. Add kalonji and the potato cubes.
11. Stir well.
12. Add salt and turmeric powder.
13. Mix well and allow it to cook for 10 minutes on medium flame.
14. Add the ground poppy seeds mixture and mix well.
15. Allow it to cook for 5 minutes.
16. Add the chopped green chillies and sugar.
17. Mix well and turn the stove off.
18. Serve hot.
- 1. The poppy seeds can be soaked in water overnight. If you require instant soaked poppy seeds, then soak them in hot water.
- 2. If you want the potatoes to cook faster, cover it with a lid and allow it to cook.
- Serving Size - 1 cup
- Calories - 226 cal
- Fat - 3 g
- Protein - 4 g
- Carbohydrates - 15 g
- Sugar - 3 g
- Fibre - 5 g
STEP BY STEP - HOW TO MAKE ALOO POSTO
1. Add the poppy seeds into a strainer.
2. Rinse it thoroughly with water.
3. Transfer it into a bowl.
4. Pour hot water and allow it to soak for 1 hour.
5. Once done, strain the water.
6. Add the whole green chilli into a mixer jar.
7. Add the strained poppy seeds.
8. Add 2 tablespoons of water and grind it into a coarse paste.
9. Then, add mustard oil into a heated pan.
10. Add kalonji and the potato cubes.
11. Stir well.
12. Add salt and turmeric powder.
13. Mix well and allow it to cook for 10 minutes on medium flame.
14. Add the ground poppy seeds mixture and mix well.
15. Allow it to cook for 5 minutes.
16. Add the chopped green chillies and sugar.
17. Mix well and turn the stove off.
18. Serve hot.
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