Aloo Posto, Bengali Aloo Posto
by Tarla Dalal
aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with 26 amazing images.
Bengali aloo posto is a classic comfort food featuring potatoes in a rich poppy seed gravy. Learn how to make aloo posto recipe | Bengali aloo posto recipe | aloo poshto |
aloo posto recipe is a traditional Bengali delicacy. Made from potatoes, khus khus, kashmiri red chillies and haldi, this aloo poshto recipe is super easy to make.
Dive into the heart of Bengali comfort food with aloo posto, a simple yet soul-satisfying dish. Tender potatoes are the stars, simmered in a rich and flavorful gravy made with poppy seeds. The magic lies in the "posto" itself - poppy seeds soaked and ground into a smooth paste. This adds a nutty depth and a subtle creaminess to the dish. Fragrant mustard oil and a hint of turmeric (optional) warm the flavors, while green chilies provide a touch of heat.
This aloo posto recipe proves that poppy seeds and potatoes are a match made in heaven! Served Bengali aloo posto piping hot with fluffy rice or flavorful dal.
Try other Bengali subzis like Sabji dewa musur dal and Bengali matarsutir dal.
pro tips to make Bengali aloo posto recipe: 1. The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind. 2. You can also use boiled potato cubes to make this recipe. 3. For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving.
Enjoy aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with detailed step by step photos.
Aloo Posto, Bengali Aloo Posto recipe - How to make Aloo Posto, Bengali Aloo Posto
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Aloo Posto
3 cups raw potato cubes
3 tbsp poppy seeds (khus-khus)
2 green chillies
2 tsp mustard (rai / sarson) oil or oil
1/2 tsp nigella seeds (kalonji)
2 whole dry pandi chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste
For aloo posto
- For aloo posto
- To make {span class="bold1"}bengali aloo posto recipe{/span}, soak poppy seeds in enough water for 30 minutes. Drain it.
- Blend it along with green chillies to a smooth paste using ¼ cup water. Keep aside.
- Heat oil in a non-stick pan, add kalonji, pandi dry red chillies, potatoes and turmeric.
- Mix well and cook on a medium flame for 2 to 3 minutes, while stirring ocassionally.
- Add the preapared poopy paste, salt to taste and ½ cup hot water. Mix well.
- Cook on a medium flame for 10 to 12 minutes until the potatoes are perfectly cooked.
- Serve {span class="bold1"}aloo posto{/span} hot with luchi or rice.
like aloo posto
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what is aloo posto recipe made of ?
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what is aloo posto recipe made of ? See below image of list of ingredients for aloo posto.
how to make poppy seeds paste
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To make Bengali aloo posto recipe | aloo posto | aloo poshto | in a small bowl, add 3 tbsp poppy seeds (khus-khus). The poppy seed paste acts as a thickening agent, creating a creamy and luxurious texture for the gravy. This coating on the potatoes makes them even more enjoyable.
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Add enough warm water.
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Mix well and allow it to soak for 30 minutes.
- Drain it.
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Transfer it into a mixer jar.
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Add 2 green chillies. For an extra flavor kick, add a green chili or two along with the poppy seeds while grinding. This infuses the paste with a subtle heat.
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Add ¼ cup water.
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Blend to a smooth paste. Keep aside.
how to make Bengali aloo posto
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Heat 2 tsp mustard (rai / sarson) oil in a non-stick pan. Mustard oil is the heart and soul of Bengali aloo posto. Its unique pungent aroma and flavor complement the dish perfectly.
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Add ½ tsp nigella seeds (kalonji). Nigella seeds (kalonji) add a subtle oniony flavor. Add them to the hot oil just after the mustard oil starts smoking and temper them for a few seconds until fragrant. You can also add a little panh phoron to amke this recipe.
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Add 2 dry pandi chillies.
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Add 3 cups raw potato cubes.
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Add ½ tsp turmeric powder. If you do not wish to add it then just skip it.
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Add salt to taste.
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Mix well.
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Add the prepared poopy paste.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add ½ cup hot water.
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Mix well.
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cover and cook on a medium flame for 10 to 12 minutes.
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Until the potatoes are perfectly cooked.
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Serve Bengali aloo posto recipe | aloo posto | aloo poshto | hot with luchi or rice.
pro tips to make Bengali aloo posto recipe
-
The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind.
-
You can also use boiled potato cubes to make this recipe.
-
For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving.
| Energy | 91 cal |
| Protein | 1.2 g |
| Carbohydrates | 15.8 g |
| Fiber | 1.3 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 40.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 12.9 mg |
| Folic Acid | 12.1 mcg |
| Calcium | 7.6 mg |
| Iron | 0.5 mg |
| Magnesium | 23.9 mg |
| Phosphorus | 29 mg |
| Sodium | 7.7 mg |
| Potassium | 176.5 mg |
| Zinc | 0.4 mg |
This recipe can be very tasty. But this is not authenticate BENGALI aloo posto recipe.
In the up-class Bengali kitchen in Kolkata and Hooghly another recipe of alu-posto or posto-chachari is found which I think better in taste and flavour. In it potato is not used in cube shape but in half-round or sickle shape. Turmeric,whole chilly and panch-foron are used. Poppy seeds are ground little coarsely after soaking them water for five minutes. Instead of making it in paste form the ground poppy seed is set aside in the from of a ball.1.Heat mustard oil and add little panch foron, whole chilly and poured the potatoes mixed with turmeric. After frying a little pour water to boil them. Add salt and apinch of sugar. A little before the potatoes become fully boiled and the water dries up place the ground poppy seed ball on it.When potatoes become fully boiled mix the poppy seed ball with potatoes. the posto-chachari will be ready to serve.
I made aloo poshto today for lunch Tiffin and people liked it very much
Yeah it''s really yum Nd easy.....thax 4. Share Bengoli recipe....I like it...
This Bengali vegetable is so easy to make with lots of Khus khus. The combo is just very good and so little ingredients used to make this.