Aloo Posto Recipe (Potatoes In Poppy Seed Paste)

Shaheen Ali
Aloo Posto Recipe (Potatoes In Poppy Seed Paste)
259 ratings.

Aloo Posto or Potatoes in Poppy Seed Paste is an authentic and traditional Bengali recipe and no special occasion is complete without this dish. Poppy seeds are soaked and ground to make a fine paste, later cooked with potatoes. Khus Khus or poppy seeds are known as Posto in Bengali. A quintessential dish that is served mostly with Rice, Bengali Luchi and Phalguni dal with a dash of lemon juice, is easy and quick to make and is a total fuss-free dish with an amazing aroma and taste.

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Cuisine: Bengali Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1 cup Poppy seeds
  • 2 Potatoes (Aloo) , diced
  • 1 Onion , sliced (optional)
  • 1 teaspoon Kalonji (Onion Nigella Seeds)
  • 2 Green Chillies , slit
  • 2 tablespoons Cooking oil
  • 2 tablespoons Mustard oil
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt , to taste
  • 2 tablespoons Coriander (Dhania) Leaves , chopped

How to make Aloo Posto Recipe (Potatoes In Poppy Seed Paste)

  1. To prepare Aloo Posto (Potatoes in Poppy Seed Paste), get prep with all the ingredients and start by soaking khus khus in enough water for 15-20 minutes.

  2. Grind soaked khus khus to make a fine paste and keep aside.

  3. Heat vegetable oil and mustard oil together in a Wok/Kadai (You can use any of them either).

  4. Add kalonji and wait till it crackles.

  5. Now add sliced onions if using, and then the green chilies. Sauté for a while and add potatoes and fry.

  6. After a while, add turmeric powder and mix well. Cook till potatoes start to soften.

  7. Add the khus khus paste and a little water, stir, and season with salt.

  8. Mix well and close the lid. Cook in low flame till khus khus thickens.

  9. Add finely chopped coriander and turn off the gas.

  10. Serve Aloo Posto hot with Rice, Bengali Luchi and Phalguni dal with a dash of lemon juice.

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Last Modified On Wednesday, 11 October 2017 17:45
     
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