Do checkout the other recipes in our Bengali Food Journey: Green Pea Kachori, Baigan Bhaja, Aloo Posto, Shukto, Chanar Korma, Cholar Dal, Ghee Bhat and Steamed Sandesh
Aloo Posto
Aloo posto is a traditional Bengali recipe of potatoes in a lightly spiced poppy seeds paste. Posto means poppy seeds in Bengali
- 60 g mustard oil
- ¼ tsp kaalo jeere (nigella seeds)
- 2 pcs dried red chillies
- 25 g onions
- 500 g potatoes
- 50 g posto (poppy seeds)
- 4 pcs green chillies
- 12 g salt
- 8 g sugar
- Soak poppy seeds in water for two hours. Strain and add to a grinder jar, along with 2 green chillies and 75 g water. Grind to a coarse paste. Set aside.
- Peel and cut the potatoes in 1-cm cubes. If using onions, slice them too.
- Heat mustard oil in a pan. Once smoking lightly and pale yellow, add the onions. Fry until lightly coloured (about 1 minute). Drain from the oil and set aside.
- Temper the oil with dried red chillies and kaalo jeere. Add the potatoes. Fry for about 5 minutes. The potatoes should not brown, so keep stirring them regularly.
- Add the poppy-seed paste, along with salt and sugar. Cook on low heat until the raw smell of poppy paste goes away. This should take about 4 minutes.
- Continue cooking on low heat, with lid on until the potatoes are soft. Occasionally, when the pan dries out, you may have to add a splash of hot water to ensure the potatoes don't stick to the pan.
- Finish with 2 slit green chillies and 1 tsp of mustard oil.
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Dietary Information
Nutritional Information
| Typical values* | per Serving | contents |
|---|---|---|
| Protein | 5 % | 15 Kcal |
| Fat | 58 % | 178 Kcal |
| Carbohydrates | 37 % | 113 Kcal |
Factoid
A classic Bengali dish with the flavours of potatoes, green chillies and nigella seeds (kalonji) for its taste. What differentiates this dish is the flavour of poppies. This dish is typically made without onions or garlic but you can add them if needed.
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