Bengali aloo posto recipe | aloo posto | aloo poshto |
by Tarla Dalal
Added to 61 cookbooks
This recipe has been viewed 84024 times
Bengali aloo posto recipe | aloo posto | aloo poshto |
aloo posto recipe is a traditional Bengali aloo posto recipe. Made from potatoes, khus khus, kashmiri red chillies and haldi, this aloo poshto is super easy to make.
This Bengali aloo posto recipe proves that poppy seeds and potatoes are a match made in heaven!
Try other Bengali subzis like Mulor Ghanto and Bengali Style Okra.
Enjoy Bengali aloo posto recipe | aloo posto | aloo poshto |
For aloo posto- To make bengali aloo posto recipe, soak poppy seeds in enough water for 30 minutes. Drain it.
- Blend it along with green chillies to a smooth paste using ¼ cup water. Keep aside.
- Heat oil in a non-stick pan, add kalonji, pandi dry red chillies, potatoes and turmeric.
- Mix well and cook on a medium flame for 2 to 3 minutes, while stirring ocassionally.
- Add the preapared poopy paste, salt to taste and ½ cup hot water. Mix well.
- Cook on a medium flame for 10 to 12 minutes until the potatoes are perfectly cooked.
- Serve aloo posto hot with luchi or rice.
Aloo Posto, Bengali Aloo Posto recipe with step by step photos
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like aloo posto recipe | Bengali aloo posto recipe | aloo poshto | then see our collection of Bengali veg sabzis and some recipes we love.
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what is aloo posto recipe made of ? See below image of list of ingredients for aloo posto.
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To make Bengali aloo posto recipe | aloo posto | aloo poshto | in a small bowl, add 3 tbsp poppy seeds (khus-khus). The poppy seed paste acts as a thickening agent, creating a creamy and luxurious texture for the gravy. This coating on the potatoes makes them even more enjoyable.
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Add enough warm water.
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Mix well and allow it to soak for 30 minutes.
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Drain it.
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Transfer it into a mixer jar.
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Add 2 green chillies. For an extra flavor kick, add a green chili or two along with the poppy seeds while grinding. This infuses the paste with a subtle heat.
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Add ¼ cup water.
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Blend to a smooth paste. Keep aside.
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Heat 2 tsp mustard (rai / sarson) oil in a non-stick pan. Mustard oil is the heart and soul of Bengali aloo posto. Its unique pungent aroma and flavor complement the dish perfectly.
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Add ½ tsp nigella seeds (kalonji). Nigella seeds (kalonji) add a subtle oniony flavor. Add them to the hot oil just after the mustard oil starts smoking and temper them for a few seconds until fragrant. You can also add a little panh phoron to amke this recipe.
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Add 2 dry pandi chillies.
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Add 3 cups raw potato cubes.
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Add ½ tsp turmeric powder. If you do not wish to add it then just skip it.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add the prepared poopy paste.
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Add salt to taste.
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Add ½ cup hot water.
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Mix well.
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Cook on a medium flame for 10 to 12 minutes until the potatoes are perfectly cooked.
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Serve Bengali aloo posto recipe | aloo posto | aloo poshto | hot with luchi or rice.
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The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind.
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You can also use boiled potato cubes to make this recipe.
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For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving.
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Accompaniments
Nutrient values (Abbrv) per serving
Energy | 91 cal |
Protein | 1.2 g |
Carbohydrates | 15.8 g |
Fiber | 1.3 g |
Fat | 2.6 g |
Cholesterol | 0 mg |
Sodium | 7.7 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
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