Aloo Posto is a beloved Bengali dish made with potatoes cooked in a nutty poppy seed (posto) paste, lightly seasoned with green chilies and mustard oil. It’s simple, soulful, and best enjoyed with a plate of steamed rice and dal. This minimalist dish reflects the essence of Bengali home cooking—flavorful without being heavy.
Let’s make this traditional favorite step by step!
🧾 Ingredients
- 3 medium potatoes – peeled & cut into small cubes
- 3–4 tbsp white poppy seeds (posto)
- 2 green chilies – slit (adjust to taste)
- 2 tbsp mustard oil (or any cooking oil)
- Salt – to taste
- A pinch of turmeric (optional; traditionally not added)
- ½ tsp nigella seeds (kalonji/kalo jeera)
- Water – as needed
👨🍳 Step-by-Step Instructions
🔹 Step 1: Soak and Make Posto Paste
- Soak 3–4 tbsp of poppy seeds in warm water for 15–20 minutes.
- Grind into a smooth paste with 1 green chili and a little water. Set aside.
🔹 Step 2: Fry the Potatoes
- Heat mustard oil in a pan until it just starts smoking.
- Add kalonji (nigella seeds) and 1 green chili. Let it splutter.
- Add cubed potatoes, salt, and (optional) turmeric.
- Sauté for 4–5 minutes till slightly golden.
🔹 Step 3: Cook with Posto
- Add the poppy seed paste and a little water to loosen it.
- Mix well and cover. Cook on low heat for 8–10 minutes or until potatoes are soft and the posto thickens into a dry curry.
- Stir occasionally. Adjust salt and spice.
🍽️ Serving Suggestions
- Serve Aloo Posto hot with steamed rice and Masoor dal or Biuli dal (urad dal).
- A drizzle of mustard oil on top enhances the aroma and authenticity.
💡 Tips & Variations
- You can add a few pieces of ridge gourd (jhinge) along with potatoes for variation.
- For a richer taste, add 1 tsp of grated coconut while grinding the posto.
