Aloo Posto Recipe

Name: Aloo Posto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Bengali)
Ingredients: 4 medium potatoes (about 500 g), boiled and cubed; 3 tablespoons white poppy seeds (posto); 2-3 green chilies, slit; 1 teaspoon nigella seeds (kalonji); 1/2 teaspoon turmeric powder; Salt to taste; 2 tablespoons mustard oil (or vegetable oil); 1/2 teaspoon sugar (optional)

Indian (Bengali) · Main course · 40 min total

Aloo Posto recipe videos

A classic Bengali dish of potatoes cooked in a creamy, nutty poppy seed paste, often enjoyed as a side with rice and dal.

15
min prep

25
min cook

4
servings

210
kcal/serving

Ingredients

4 medium potatoes (about 500 g), boiled and cubed
3 tablespoons white poppy seeds (posto)
2-3 green chilies, slit
1 teaspoon nigella seeds (kalonji)
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons mustard oil (or vegetable oil)
1/2 teaspoon sugar (optional)

Instructions

Soak poppy seeds in warm water for 15 minutes, then drain and grind to a smooth paste using a little water. Set aside.
Heat mustard oil in a pan over medium heat until it smokes slightly. Add nigella seeds and let them splutter.
Add the boiled potato cubes and green chilies. Sprinkle turmeric powder and salt. Sauté for 2-3 minutes, stirring gently.
Add the poppy seed paste and mix well. Cook on low heat for 5-7 minutes, stirring occasionally, until the paste coats the potatoes and turns fragrant. Add sugar if using.
If the mixture seems dry, sprinkle a little water. Adjust seasoning and remove from heat. Serve hot.

Tips

For a richer flavor, use mustard oil and let it heat until smoking before adding nigella seeds.
Serve with steamed rice and a drizzle of ghee.
Leftovers can be stored in the refrigerator for up to 2 days.