Aloo Posto is a popular vegetarian dish from the Bengali cuisine of Eastern India. It is made with potatoes (Aloo) cooked with poppy seeds (Posto) and a few other spices. Poppy seeds are an important ingredient in Bengali cuisine, and they add a distinct nutty flavor and texture to the dish.
It is typically made without onion and garlic, making it a popular dish during religious fasting periods and considered a comfort food in Bengali households and is often served with steamed rice.
To make this recipe, poppy seeds are soaked in warm water and then ground into a fine paste. The paste is then added to a pan with mustard oil, mustard seeds, cubed potatoes, turmeric powder, green chilies, and salt. Enough water is added to create a gravy, and the dish is allowed to cook on low heat until the potatoes are fully cooked.
The recipe can be customized to individual taste preferences by adjusting the amount of green chilies or other spices. It can also be made with other vegetables such as ridge gourd, eggplant, or cauliflower.
Ingredients for Aloo Posto
- 4 medium-sized potatoes, peeled and cubed
- 1/2 cup poppy seeds
- 2 green chilies, chopped
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp mustard oil
Instructions for Aloo Posto
- Soak the poppy seeds in warm water for about 30 minutes. Drain the water and grind the poppy seeds into a fine paste.
- Heat the mustard oil in a pan and add the chopped green chilies. Fry for a few seconds.
- Add the cubed potatoes to the pan and sauté them for a few minutes.
- Add the turmeric powder and salt to the pan and mix well.
- Add the poppy seed paste to the pan and mix well.
- Add enough water to the pan to make a gravy, cover the pan with a lid, and let it cook on low flame for another 10-15 minutes or until the potatoes are fully cooked.
- Check the seasoning and adjust as necessary.
- Serve hot with steamed rice.
Aloo Posto can be customized to individual taste preferences by adjusting the amount of green chilies or other spices. It can also be made without onion and garlic, making it a popular dish during religious fasting periods.
- Serve hot with steamed rice and a side of dal (lentil soup). Garnish with chopped fresh coriander leaves and serve with roti or paratha (Indian flatbread).
- Serve Aloo Posto as a side dish with other Bengali delicacies such as Chingri Macher Malai Curry (prawn curry), or Kosha Mangsho (spicy mutton curry). You can also pair it with any other Indian bread like naan or kulcha.
- Enjoy Aloo Posto as a satisfying and flavorful meal that is easy to make and pairs well with a variety of other dishes.
Tips and Variations
- To make the poppy seed paste, soak the poppy seeds in warm water for at least 30 minutes. This will make it easier to grind the seeds into a fine paste.
- To make the dish more nutritious, you can add other vegetables like eggplant or cauliflower to the recipe.
- To make the dish more flavorful, you can add a pinch of sugar to balance out the bitterness of the poppy seeds.
- To make the dish spicier, you can add more green chilies or red chili powder to the recipe.
- To make Aloo Posto vegan, use any other vegetable oil instead of mustard oil, and skip the ghee or clarified butter if you use it.
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