Aloo Posto (Potatoes in creamy poppy seed paste)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Chunks of potatoes cooked in a creamy poppy seed paste, seasoned with a teaspoon of spices and some mustard oil

Course: Side Dish
Cuisine: Bengali (Indian)
Servings: 4
Author: Rapti B
Ingredients
  • 500 grams Aloo/Potato
  • ¼ cup Posto/Poppy seeds
  • tablespoon Mustard oil
  • 1 Green chilli
  • ¼ inch Ginger
  • ¼ teaspoon Paanch phoron
  • ¼ teaspoon Sugar
  • Salt to taste
  • Water
Instructions
  1. Clean, peel and cut potatoes into small cubes. Wash the cubed pieces and set aside.
  2. Put the poppy seeds, green chilli and ginger in a mixer/grinder. Add 2 tablespoons water and blend into a fine paste. Add a tablespoon or more of water if needed.
  3. In a cooking pan placed on low flame, heat 1 tablespoon mustard oil.
  4. Add ¼ teaspoon paanch phoron to the hot oil and let it crackle. Add the potato cubes to the crackling spices, sauté for a few minutes.
  5. Pour in 1 cup water, season with salt, cover and cook. 
    P.S The water here looks white because I did not want to waste the goodness of the poppy seed. So after emptying the mixer of the paste, I swirled some water in the mixer and used the water.

  6. Once the potatoes are cooked, add the poppy seeds paste, mix well, cover and cook for 2 minutes.
  7. You will notice that once the excess water has dried up, the potatoes are coated in the thick, creamy poppy seed paste. Adjust the salt level as per you taste.
  8. Add a pinch of sugar, drizzle ½ tablespoon mustard oil (optional), whisk off the flame and serve hot.
  9. The aloo posto can be eaten with rice, chapati, paratha or luchi.
Recipe Notes