Aloo Posto Recipe: A Classic Bengali Potato and Poppy Seed Dish

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Aloo Posto is a traditional Bengali dish known for its unique combination of potatoes and poppy seeds. It’s a simple yet flavourful recipe that’s a favourite in Bengali households. Here’s how to prepare Aloo Posto:

traditional bengali cuisine green peas kachori or koraishutir kochuri along with a bowl of spicy dum aloo curry onion lemon and green salad
traditional bengali cuisine green peas kachori or koraishutir kochuri along with a bowl of aloo posto onion lemon and green salad

Ingredients:

  • 4-5 medium-sized potatoes, peeled and cut into small cubes
  • 1/2 cup poppy seeds (khus khus)
  • 2-3 green chilies, chopped (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2-3 tablespoons mustard oil (or any vegetable oil)
  • 1/2 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • Fresh coriander leaves for garnish (optional)

Instructions:

1. Preparing the Poppy Seeds:

  1. In a dry pan, roast the poppy seeds (khus khus) over low heat for about 2-3 minutes. This enhances their flavor. Be careful not to overheat or burn them. Remove them from heat and let them cool.
  2. Once the poppy seeds have cooled, grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.

2. Preparing the Potatoes:

  1. Heat 2-3 tablespoons of mustard oil (or any vegetable oil) in a pan over medium heat.
  2. Add the potato cubes and sauté them until they turn golden brown. This step adds a nice texture and flavor to the potatoes. Remove the potatoes from the pan and set them aside.

3. Cooking Aloo Posto:

  1. In the same pan, add a little more oil if needed.
  2. Add mustard seeds and a pinch of asafoetida (hing). Let them splutter.
  3. Add the chopped green chilies and sauté for a minute.
  4. Reduce the heat to low, and add the roasted poppy seed powder, turmeric powder, and salt. Mix well to create a smooth paste.
  5. Add the sautéed potato cubes to the pan and coat them with the poppy seed mixture.
  6. Cook on low heat for about 5-7 minutes, stirring occasionally to ensure the potatoes are well coated and the poppy seed mixture doesn’t stick to the pan.

4. Serving Aloo Posto:

  1. Once the potatoes are cooked through and the poppy seed paste adheres to them, remove the pan from heat.
  2. Garnish with fresh coriander leaves (optional).
  3. Serve Aloo Posto hot with steamed rice. It’s a classic Bengali combination.

Tips:

  • While grinding the poppy seeds, you can add a little water to make a smooth paste if needed.
  • Mustard oil is traditionally used in Bengali cooking and adds a distinct flavor. If you find its taste too strong, you can use any vegetable oil of your choice.

Aloo Posto – A Classic Bengali Delight:

Aloo Posto is a delightful Bengali dish that celebrates the nutty flavour of poppy seeds combined with the earthiness of potatoes. It’s a simple yet flavourful dish that’s a staple in Bengali cuisine. Enjoy this classic recipe with steamed rice for a comforting meal.

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