Aloo Posto is an ever popular dish hailing originally from West Bengal which is equally appreciated by Bengalis from the eastern part as well. This is a dish that is eaten all season but especially during summer. The dry curry of potato with poppy seeds paste complements well when it is served with dal and steamed plain rice or roti. It takes only 20 minutes to cook. Bengali Babu’s used to get a mid day nap in the summer afternoon by having lunch with ‘Aloo Posto’ and rice.
‘Posto’, the key ingredient in this dish keeps the body cool in summer and helps in getting a good sleep. It is a delicious dish to eat but simple and easy enough to cook. This is a very simple recipe from Bengal using potatoes with white poppy seeds and can be served with rice. There are hundreds of variations of making it by tweaking the masalas here and there, almost every family have their own variation of Aloo Posto.
Green Chillies - 2
Medium sized Potatoes - 5 to 6
Sugar - 1/2 tsp
Pure Ghee - 1 tsp
Mustard Oil - 2 tbsp
Poppy Seeds - 4 tbsp
Salt to taste
Onion Seeds - 1/2 tsp
Peel and cut the potatoes into one inch sized cube pieces.
Keep them in water.
Soak poppy seeds in 1 cup of warm water for 15 - 20 minutes.
Grind the poppy seeds to a fine paste.
Heat mustard oil in a pot till it reaches smoking point.
Add in onion seeds, potato pieces, slit green chillies and stir fry on medium heat up for 5 minutes, stirring frequently.
Now add a cup of water along with salt and sugar as per taste. Cover and cook till the potatoes are almost done.
Mix in the poppy seeds paste. Continue to stir fry for a minute more or till potatoes are completely cooked.
Lastly, stir in a spoonful of desi ghee and serve hot with rice.
This is a very traditional recipe. Some like it without turmeric, some with turmeric. It is a personal choice. Posto paste should have creamy and grainy texture; the grains should not be distinguishable.
(Last Updated on : 28-08-2015)
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