Aloo Posto

2 years ago

Aloo Posto is a traditional Bengali recipe, in which potatoes are cooked with lightly spiced poppy seeds paste. Aloo means potatoes and Posto means poppy seeds in the Bengali language. this potato preparation relies mainly on the flavors of potatoes, but the nutty flavor of roasted poppy seeds, which also gives body to the dish, clearly stands out. If you are a potato lover then what are you waiting for it’s a must-try recipe.

Region: West Bengal

Nature: Main Course

Cuisine: Indian

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Serves: 04

Main Ingredients:



Medium potatoes

6-8 no

Poppy seeds

6 tbsp

Slit green chilies

2 no

Slit green chilies

2 tbsp


To taste

Panch phoron

2 tsp

Main Methods:

  1. Make punch phoron, it’s usually mixing of equal parts of each, cumin, mustard, fenugreek, fennel and nigella seeds (Kalonji). could be stored in an airtight jar.

  2. Since these are whole spices, they won't spoil easily, unlike powdered ones. Panch phoron is great in dals and many other recipes too.

  3. Now make poppy seed paste. Covered with 1/2 cup of water and soaked for about an hour. Blitz this mixture in a blender to get a smooth paste. Or you can roast poppy seed and then grind it to paste.

  4. Cut potatoes into cubes. If you are using small potatoes, halve or quarter them.

  5. Heat the oil in a wok/kadhai.

  6. Add Panch phoron and, when the seeds sputter.

  7. Add 1 slit green chilies. Stir-fry for about 30 seconds.

  8. Add potatoes and stir-fry them for about two minutes.

  9. Now add the poppy-seed paste, salt to taste, and about 1/2 cup water.

  10. Mix everything together well and when the mixture starts to simmer.

  11. Place a lid on the wok, turn the heat down to medium-low, and let the mixture cook until the potatoes are tender.

  12. Stir occasionally. If the water has evaporated before the potatoes are cooked.

  13. Add a few teaspoons more at a time so the potatoes and poppy don't burn.

  14. Once the potatoes are cooked, turn off the heat.

  15. Garnish with slit green chili and cilantro.

  16. serve hot with rice or chapati.

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