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.
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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
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)
- 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.
- In a pan or kadhai, heat the mustard oil over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped green chilies and sauté for a few seconds until fragrant.
- Add the cubed potatoes, turmeric powder, and salt to taste. Mix well and sauté for 5-6 minutes until the potatoes are lightly browned.
- 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.
- Remove the lid and add the red chili powder. Mix well and cook for another 2-3 minutes until the gravy thickens.
- Add ghee (optional) and mix well.
- 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.