Aloo Posto is a classic Bengali dish known for its simplicity and rich flavors.
It is a delightful vegetarian preparation that combines the earthiness of potatoes with the nuttiness of poppy seeds, known as posto in Bengali.
This traditional recipe originates from the Indian state of West Bengal, where it is a popular part of culinary heritage.
The star ingredient of Aloo Posto is the posto or poppy seeds, which give the dish its distinct taste and texture.
Key Takeaways:
- Aloo Posto is a classic Bengali dish known for its simplicity and rich flavors.
- It combines the earthiness of potatoes with the nuttiness of poppy seeds.
- The dish has a creamy and luscious curry texture with a mildly spiced and slightly sweet flavor profile.
- Aloo Posto can be served with steamed rice or accompanied by traditional Bengali breads like luchi or paratha.
The Ingredients:
- Aloo or potato: 500 gms (peeled, cleaned & cut into chunks)
- Posto or poppy seeds: 3 tbsp (soaked in water for 20 mins) and pasted with 5 green chilis (red color)
- Salt: as per taste
- Green chilis: 8 pieces (5 pieces used in poppy seeds paste)
- Nigella seeds: ½ tbsp
- Turmeric powder: less than ½ tbsp
- Mustard oil: 3 ½ tbsp
How to Cook Aloo Posto (Step by Step Images)?
1. Prepare a fine posto or poppy seed paste with green chilies (red color green chilis).
(Expert Tip: You can also prepare this with green chili. To give the posto paste a slightly red color, I use green chilis that are red in color.)
2. Add 3 tbsp of oil into the wok or according to your preference.
3. Heat the oil. When the oil is hot, add the nigella seeds and three green chilies. Sauté them for 2 to 3 seconds.
(Expert Tip: I broke off the end part of the green chilies to prevent them from crackling in the oil.)
4. When they start emitting a good aroma, add the potatoes. Sauté the potatoes for 2 minutes. Add ½ tbsp of salt. Mix everything well. Close the lid.
(Expert Tip: Add salt according to your preferred taste.)
5. Cover with a lid for 2 minutes so that the potatoes can cook in the steam.
6. Open the lid after 2 minutes. The potatoes should be half cooked. Add the posto or poppy seed paste. Mix everything nicely.
(Expert Tip: You can add water while cooking the potatoes and then add the paste.)
7. Add turmeric powder. Stir with an arm-twisting method for 5 minutes. In between these 5 minutes, add the posto mixed water from the bowl of paste. Close the lid.
(Expert Tip: If desired, you can keep it without adding any color.)
8. Open the lid. The oil will start oozing out from the potatoes. Now add 1 cup of water. Close the lid again for 5 minutes.
9. Open the lid. Aloo posto is ready. Add less than ½ tbsp of raw mustard oil to enhance the taste. Close the lid. Turn off the flame and let it rest.
(Expert Tip: You can add or omit this step of adding raw mustard oil.)
10. Aloo Posto is ready and transfer it to a bowl.
Pro Tip for Making Best Aloo Posto
To make the best Aloo Posto, here’s a pro tip that can elevate the flavors of this classic Bengali dish:
Toast and Soak the Poppy Seeds: Before grinding the poppy seeds into a paste, it’s advisable to toast them lightly in a dry pan. This helps release their natural oils and enhances their flavor. After toasting, soak the poppy seeds in warm water for about 30 minutes to soften them. This step ensures a smoother paste consistency and better incorporation into the curry.
Use Fresh Ingredients: Fresh ingredients make a noticeable difference in the taste of Aloo Posto. Ensure that your potatoes are firm and of good quality. Similarly, use fresh green chilies, as they add a vibrant kick to the dish. Freshly ground spices, such as turmeric and cumin, will also contribute to the overall flavor.
Adjust Consistency: Aloo Posto should have a creamy consistency that coats the potatoes nicely. If the curry appears too thick, you can add a little water or vegetable stock to achieve the desired consistency. Alternatively, if the curry is too runny, you can simmer it for a few more minutes to reduce the liquid.
Temper the Spices: Temper the spices at the beginning of the cooking process to unlock their full aroma and flavor. Heat the oil or ghee in the pan and add spices like nigella seeds and cumin seeds. Allow them to sizzle for a few seconds until they become fragrant. This step enhances the overall taste of the dish.
Allow Time for the Flavors to Blend: Aloo Posto tastes even better when the flavors have had time to meld together. After cooking, let the dish sit for a while, preferably covered, to allow the flavors to deepen and develop. This resting period allows the potatoes to absorb the flavors of the poppy seed paste and spices, resulting in a more delicious final dish.
By following these tips, you’ll be well on your way to preparing the best Aloo Posto that showcases the true essence of this beloved Bengali delicacy.
What to Serve with Aloo Posto?
Aloo Posto is traditionally served with steamed white rice, which complements the creamy and flavorful curry. The combination of the soft, fluffy rice with the rich Aloo Posto creates a balanced and satisfying meal.
In addition to rice, you can serve Aloo Posto with some traditional Bengali accompaniments to enhance the overall dining experience. Here are a few options:
Luchi: Luchi is a deep-fried, puffy bread made from all-purpose flour. Its light and airy texture pairs beautifully with Aloo Posto. Tear off a piece of luchi, and use it to scoop up the creamy curry for a delightful bite.
Paratha: Parathas are flaky, layered flatbreads that can be made plain or stuffed with various fillings. Aloo Paratha, a paratha stuffed with spiced mashed potatoes, is an excellent choice to serve alongside Aloo Posto. The combination of the two potato-based dishes creates a delicious and fulfilling meal.
Roti or Chapati: Roti or chapati is a staple in many Indian meals. These unleavened flatbreads made from whole wheat flour provide a wholesome and nutritious accompaniment to Aloo Posto. Their slightly chewy texture works well with the creamy curry.
Remember to adjust the serving sizes according to your preferences and the number of people you are serving.
These accompaniments provide a variety of textures, flavors, and temperatures to complement the creamy Aloo Posto, creating a balanced and satisfying meal.
How Does Aloo Posto Taste?
Aloo Posto has a unique and distinct flavor profile that is characteristic of Bengali cuisine. Here’s a description of how Aloo Posto tastes:
Creamy and Nutty: The creamy texture of Aloo Posto comes from the poppy seed paste used in the curry. The poppy seeds contribute a rich, nutty flavor that is mild yet distinct. They add a smoothness to the dish, creating a luxurious mouthfeel.
Mildly Spiced: Aloo Posto is not a heavily spiced dish. The spices used, such as turmeric, cumin, and nigella seeds, provide a subtle and aromatic undertone rather than an overpowering heat. The focus is on enhancing the natural flavors of the potatoes and poppy seeds rather than creating a fiery taste.
Earthy and Savory: The combination of potatoes and poppy seeds gives Aloo Posto an earthy and savory taste. The potatoes, when cooked in the poppy seed paste, absorb the flavors of the spices and create a comforting and satisfying flavor profile.
Slightly Sweet: Poppy seeds have a naturally sweet taste, which adds a subtle sweetness to Aloo Posto. This sweetness is balanced by the other ingredients, creating a harmonious blend of flavors.
Overall, Aloo Posto is a dish that showcases a delicate balance of flavors. It has a creamy and nutty base, with mild spices and a touch of sweetness.
The flavors are comforting and satisfying, making it a popular choice among Bengali cuisine lovers.
Aloo Posto Alternatives
If you’re looking for alternatives to Aloo Posto, here are a few options that you might enjoy:
Potol Posto: Potol Posto is a popular Bengali dish made with pointed gourds (potol) and poppy seed paste. The gourds are cooked in a flavorful gravy made from a paste of poppy seeds, mustard oil, and spices. It is a delightful vegetarian dish often enjoyed with steamed rice.
Shorshe Posto Bata Mach: Shorshe Posto Bata Mach is a Bengali fish curry that combines the flavors of mustard (shorshe) and poppy seeds (posto). The fish is marinated in a paste of mustard seeds, poppy seeds, and spices, and then cooked in a mustard oil-based gravy. It is a flavorful and aromatic dish traditionally served with steamed rice.
Posto Bora: Posto Bora or Poppy Seed Fritters are a popular snack or side dish in Bengali cuisine. The fritters are made by combining poppy seeds with spices, onions, and a little flour to bind them together. They are then deep-fried until golden brown and crispy. Posto Bora is often served with a dipping sauce or enjoyed as a part of a larger meal.
Aloo Posto’r Bora: Aloo Posto’r Bora combines the flavors of poppy seeds and potatoes. In this dish, mashed potatoes are mixed with poppy seeds paste, spices, and a bit of flour to form a batter. The batter is then deep-fried to make delicious potato and poppy seed fritters. These fritters can be enjoyed as a snack or served as a side dish.
These posto-based Bengali dishes offer a variety of flavors and textures while celebrating the unique taste of poppy seeds.
They can be enjoyed as standalone dishes or as part of a larger Bengali meal, accompanied by steamed rice or other traditional Bengali breads.
Recipe Card:
Aloo Posto (Potato with Poppy Seeds)
Ingredients
- 500 grams Potato (peeled, cleaned & cut into chunks)
- 3 tablespoons Poppy seeds (soaked in water for 20 mins) and pasted with 5 green chilis (red color)
- 8 pieces Green chili (5 pieces used in poppy seeds paste)
- ½ tablespoon Nigella seed
- ⅓ tablespoon Turmeric powder
- 3½ tablespoon Mustard oil
- Salt to taste
Instructions
- Start by preparing a smooth paste of poppy seeds (posto) and green chilies. You can use green chilies with a red color for a slightly tinted paste.
- Heat 3 tablespoons of oil in a wok or pan, or adjust the quantity according to your preference.
- Once the oil is hot, add nigella seeds and three green chilies. Sauté them for 2 to 3 seconds, taking care not to let the chilies crackle in the oil.
- As the spices release a delightful aroma, add the chopped potatoes. Sauté them for 2 minutes, ensuring they are well coated in the oil. Add ½ tablespoon of salt and mix everything thoroughly. Cover the pan with a lid.
- Allow the potatoes to cook in the steam by covering them for 2 minutes.
- After 2 minutes, remove the lid. The potatoes should be partially cooked. Now, add the prepared poppy seed paste and mix it well with the potatoes.
- Add turmeric powder to the mixture. Stir the ingredients together using an arm-twisting method for 5 minutes. During this time, you can gradually incorporate the water from the bowl of poppy seed paste. Close the lid to retain the flavors.
- Once you notice the oil starting to ooze out from the potatoes, pour in 1 cup of water. Close the lid again and let it simmer for 5 more minutes.
- Open the lid to reveal the cooked Aloo Posto. For an enhanced taste, you can add a little less than ½ tablespoon of raw mustard oil. Close the lid, turn off the flame, and let it rest for a while.
- Your flavorful Aloo Posto is now ready to be transferred to a serving bowl.
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Notes
Nutrition Info (Estimation Only)
Conclusion
Aloo Posto, also known as Potato in Poppy Seed Paste, is a traditional Bengali delicacy.
The aromatic and tasty posto seeds, when pasted and mixed with chunky potatoes, cooked with minimal spices, form a wonderful and delectable dish called Aloo Posto.
You can enjoy it with rice, roti, and even puri. This dish serves as a delightful side course and tastes heavenly.
