Aloo Posto is a traditional, age-old Bengali dish. The recipe of this popular dish sometimes varies a little from home to home. You’ll be needing only a few ingredients to whip it up in no time. Some Bengalis cook this with turmeric powder, and some don’t. I had both of the versions and didn’t find any significant difference between the two.
I’ve grown up seeing my mother cooking Aloo Posto with turmeric powder every time. I’m sharing here the version of hers. The traditional process of making Aloo Posto doesn’t include onion, but Ma used to do it sometimes with onion, and I loved the taste of onions in Aloo Posto. The taste of onion mingles with posto so well that I thought I must share how I make it. So, I hope you’ll enjoy cooking this recipe at home, and if you do, please share your experience with me. 🙂
Aloo Posto / Potatoes in Poppy Seeds Gravy
Aloo Posto, where the potatoes are sautéed in mustard oil, and then cooked in poppy seeds gravy, makes one of the most cherished Bengali dishes.
Ingredients
- 3 large- Potato
- 25g (approximately)- Poppy seeds/Posto
- 1 medium-sized- Onion (optional) (thinly sliced)
- ¼ tsp- Nigella seeds/kalojire/kalonji
- ½ tsp- Turmeric powder
- Salt to taste
- 4 tbsp- Mustard oil
- 2- Green chilies
- 1 tbsp- Sugar
Instructions
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Peel the potatoes, cut into cubes, wash and keep aside.
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In a strainer add the poppy seeds, wash under running water. Now grind the poppy seeds in a food processor with green chilies, and water. The paste will be thick, not watery. So, stop the food processor in between, and keep adding a little amount of water. At the end, you’ll get a smooth thick paste, keep aside.
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Heat oil in a deep frying pan/kadai. Add the cubed potatoes, fry over medium heat until golden in colour, remove and keep aside.
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Next, temper with the nigella seeds. Add sliced onion (if using), sauté until light brown.
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Add the potatoes, turmeric powder, salt, and poppy seeds paste. Mix well and add some water just to cover the potatoes, not more than that.
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Cover, and cook over medium heat until the potatoes are done. The gravy of this dish would be on a thicker side.
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Add sugar, mix well, and cook uncovered for 2-3 minutes more. Remove from the heat.
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Serve as a side with steamed rice and dal.
