Aloo Posto
An authentic vegetarian recipe from West Bengal, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
500g Potatoes (medium, cubed)
60g Poppy seeds (posto)
4piece Green chillies
40ml Mustard oil
3g Nigella seeds (kalonji)
3g Turmeric powder
5g Salt
3g Sugar
50ml Water
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the poppy seeds in warm water for 20–30 minutes to soften them. Drain and grind them with 2 green chillies and a tablespoon of water into a smooth, thick paste. Set aside.
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Peel and cut the potatoes into 2 cm cubes. Toss them with a pinch of turmeric and salt.
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Heat mustard oil in a kadai over medium-high heat until it reaches smoking point, then reduce to medium heat.
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Add nigella seeds to the hot oil and let them splutter for 30 seconds.
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Add the potato cubes and stir to coat in the oil. Cook for 5–6 minutes, stirring occasionally, until the potatoes are lightly golden on the outside.
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Add the remaining turmeric powder and salt. Stir well.
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Add the poppy seed paste to the potatoes and mix gently to coat all the pieces evenly.
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Add 50 ml of water, reduce heat to low, and cover the pan. Cook for 8–10 minutes until the potatoes are fully tender and the paste has dried out and clings to the potatoes.
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Add sugar, stir once, and cook uncovered for 2 more minutes. Slit the remaining green chillies and add them on top. Serve hot with steamed rice.
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Chef's Tips
Soaking the poppy seeds before grinding is essential — dry grinding gives a gritty texture rather than a smooth paste.
The dish should be relatively dry (bhuna style), not gravy-based — cook until the paste coats the potatoes without excess liquid.
A pinch of sugar is traditional in Bengali cooking and balances the earthiness of the poppy seeds.
Mustard oil is non-negotiable for authentic flavour; the smokiness it imparts is central to the dish's character.
About This Dish
Aloo Posto is a traditional vegetarian dish from West Bengal, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Soaking the poppy seeds before grinding is essential — dry grinding gives a gritty texture rather than a smooth paste. - The dish should be relatively dry (bhuna style), not gravy-based — cook until the paste coats the potatoes without excess liquid. - A pinch of sugar is traditional in Bengali cooking and balances the earthiness of the poppy seeds. - Mustard oil is non-negotiable for authentic flavour; the smokiness it imparts is central to the dish's character.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium