Aloo Posto Recipe (Potatoes in Poppy Seed Gravy)

Aloo Posto Recipe: Aloo Posto is a popular vegetarian dish from the Indian state of West Bengal, made with potatoes (aloo) and poppy seeds (Posto). The dish is simple to make and has a rich, creamy texture and a slightly nutty flavor. To make aloo Posto, potatoes are first boiled and then cut into small pieces. The poppy seeds are soaked in water and then ground into a paste with some green chilies.

The potatoes are then sautéed with a mixture of onions, ginger, and turmeric before the poppy seed paste is added to the pan. The dish is then simmered for a few minutes until the sauce thickens and the flavors are fully incorporated. Aloo Posto is typically served as a side dish with rice, but it can also be enjoyed on its own as a light lunch or dinner. It is a popular dish during festivals and special occasions in West Bengal and other parts of eastern India.

Aloo Posto Recipe
Aloo Posto Recipe

Aloo Posto Recipe

here is the recipe for Bengali Aloo Posto:


  • 4 medium-sized potatoes, peeled and cubed
  • 1/2 cup poppy seeds (Posto)
  • 2 green chilies, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • Salt to taste
  • 2-3 tablespoons mustard oil
  • 1 tablespoon ghee (optional)
  • Fresh coriander leaves, chopped (for garnish)


  1. Soak the poppy seeds in water for at least 30 minutes to make them soft. Drain the water and grind the poppy seeds to a fine paste in a mixer or blender. Set aside.
  2. In a pan or kadhai, heat the mustard oil over medium heat. Add the cumin seeds and let them splutter.
  3. Add the chopped green chilies and sauté for a few seconds until fragrant.
  4. Add the cubed potatoes, turmeric powder, and salt to taste. Mix well and sauté for 5-6 minutes until the potatoes are lightly browned.
  5. Add the ground poppy seed paste and mix well with the potatoes. Add a little water to the pan, cover it with a lid, and let it cook on low heat for 10-12 minutes until the potatoes are fully cooked and the poppy seed paste is well incorporated.
  6. Remove the lid and add the red chili powder. Mix well and cook for another 2-3 minutes until the gravy thickens.
  7. Add ghee (optional) and mix well.
  8. Garnish with fresh coriander leaves and serve hot with steamed rice.

Enjoy your delicious Bengali Aloo Posto!

Some additional tips:

  • Make sure to soak the poppy seeds for at least 30 minutes to make them soft and easy to grind.
  • You can adjust the spiciness of the dish according to your preference by adding or reducing the amount of red chili powder and green chilies.
  • If you don’t have mustard oil, you can use any other cooking oil of your choice.
  • Adding ghee at the end gives a nice flavor to the dish, but it’s optional. You can skip it if you want to keep the dish vegan.

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