Aloo Posto
A comforting and subtly spiced vegetarian dish made with potatoes and poppy seed paste, a staple in Bengali cuisine.
🧂 Ingredients
- 500 g Potatoes(peeled and cubed into 1-inch pieces)
- 100 g Poppy seeds
- 2-3 medium Green chilies(adjust to taste, slit lengthwise)
- 1 tsp Nigella seeds (Kalonji)
- 0.5 tsp Turmeric powder
- 3 tbsp Mustard oil
- to taste Salt
- 1 cup Water(approximately, for grinding and cooking)
👨🍳 Instructions
- 1
Soak poppy seeds in warm water for at least 30 minutes. Drain and grind to a smooth paste with green chilies and a little water.
💡 Tip: Soaking makes grinding easier and reduces bitterness. - 2
Heat mustard oil in a pan over medium heat. Add nigella seeds and let them splutter.
- 3
Add the cubed potatoes and turmeric powder. Sauté for 2-3 minutes until lightly coated.
- 4
Pour in the ground poppy seed paste and add salt. Stir well to combine.
💡 Tip: Ensure the poppy seed paste is evenly distributed. - 5
Add about 1 cup of water, or enough to partially cover the potatoes. Bring to a simmer, then cover and cook on low heat until the potatoes are tender.
💡 Tip: Stir occasionally to prevent sticking. Add more water if needed, but aim for a thick, gravy-like consistency. - 6
Once potatoes are cooked and the gravy has thickened, drizzle with a little raw mustard oil (optional) and serve hot.
💡 Tip: A drizzle of raw mustard oil at the end enhances the flavor.
💡 Pro Tips
- ✓Use good quality poppy seeds for the best flavor and texture.
- ✓Adjust the number of green chilies according to your spice preference.
- ✓Mustard oil is traditional and imparts a distinct flavor; use it if possible.
🔄 Variations
- Add a few cubed onions along with potatoes for a different texture.
- Some recipes include a pinch of cumin seeds along with nigella seeds.