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Aloo Posto

Aloo Posto

Aloo Posto is a traditional Bengali dish made with potatoes cooked in a smooth poppy seed paste. It has a subtle, nutty flavor with minimal spices and is commonly enjoyed with steamed rice as a simple, homestyle preparation.

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PREP TIME

10 minutes

COOK TIME

20 minutes

TOTAL TIME

30 minutes

Ingredients

For Poppy Seed Paste

  • 3 Tbsp. Poppy Seeds 
  • ¼ Cup Water, for soaking
  • 1 Tbsp. Water, for grinding
  • 1 Green Chilli, roughly chopped 

 

Other ingredients

  • ¼ Tsp. Dwaraka Organic Turmeric Powder
  • 300 grams (2 large) potatoes
  • 2 Tbsp. Oil
  • ½ Tsp. Nigella Seeds 
  • 2 Green Chilies 
  • Water as required
  • Salt as per taste

Method

To make the poppy seed paste

  • Soak the poppy seeds in ¼ cup of water overnight.
  • After overnight soaking, drain all the water using a fine mesh strainer.
  • Add the soaked poppy seeds to a grinder.
  • Add 1 green chili and 1 Tbsp. water.
  • Grind into a smooth paste. Add more water during grinding if required.

Preparing Aloo Posto

  • First of all, rinse, peel, and properly cut the potatoes into pieces about 1 to 1.25 inches in size.
  • Next up, heat some oil in a pan or kadai and allow it to lightly smoke over medium heat.
  • Reduce the heat and add ½ Tsp. Nigella seeds (kalonji).
  • Stir and sauté the nigella seeds for a few seconds.
  • Add the chopped potatoes, stir well so as to coat them with the oil and nigella seeds.
  • On low heat, sauté the potatoes, stirring occasionally, until they are partially cooked or lightly golden at the edges.
  • Sprinkle turmeric powder evenly over the potatoes. Adding turmeric is optional.
  • Stir well to mix.
  • Add the poppy seed paste along with two whole green chilies.
  • Scrape out all the poppy seed paste from the grinder jar and add it to the pan. You can also rinse the jar with a little water and add that water to the pan.
  • Mix everything well so all the ingredients are combined.
  • Next, add ½ to ⅔ cup of water.
  • The amount of water needed depends on the consistency you want. Aloo Posto is usually dry to semi-dry, but you can add more water if you prefer a gravy-like consistency.
  • Stir and mix well.
  • Add salt and mix again. 
  • Cover the pan with a lid and simmer on low heat until all the water evaporates and the potatoes are cooked.
  • By this time, the poppy seed paste will also be cooked. Do not overcook the potatoes. Check once or twice while they are cooking.
  • The final texture should be dry, with no water left in the pan. The poppy seed paste should coat the potatoes.
  • While serving, you can garnish with fresh green chilies if you like, or serve the Aloo Posto plain with steamed rice.