Aloo Posto | Potato with Poppy seeds


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Hi Friends!! Subho Nabobarsho to you all. On this auspicious occasion of Bengali New Year, I would like to share one of the authentic Bengali Delicacies with you – Aloo Posto (Potato with Poppy seeds).

Bengali recipes are mostly known for its fish preparations but Aloo Posto is an exceptional dish. It is a pure vegetarian dish and its vegan too. If you ever visit any Bengali restaurant, never forget to try Aloo Posto because Aloo Posto and Rasgulla are the prides of Bongs.

Aloo Posto is normally prepared in two different ways - one using Mustard oil and Nigella seeds without using any ground spice and the other one is using spices like Garam Masala, Cumin powder etc. The first one is the traditional and authentic recipe whereas the second one is the modern variation of the traditional Aloo Posto. But both are equally palatable comfort dishes which are regularly prepared in Bong houses. I am a Bong and a food lover too and this helps me to know all these minute details of the dish.

The Aloo Posto recipe which I am sharing with you today is the second type. I have learnt this recipe from my Mom after my marriage. For the first time, I had prepared this dish in my in-laws’ house on a no Onion- no Garlic day during Puja and they loved it. They complemented my cooking and now it has almost become a ritual to prepare Aloo Posto on the vegetarian days of the month.
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Aloo Posto is a very simple dish and which requires very limited ingredients to get prepared. The best part of the dish is that it gets cooked within half an hour with lesser difficulty. I will share the traditional recipe of Aloo Posto very shortly with you.

Aloo Posto with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, let me share few interesting things about the dish.

Though it is a Bengali dish, but it is equally famous in North India. I have many North Indian friends who too are very keen to this recipe. I was surprised when I heard this name from them for the first time. How do they know about Aloo Posto? Then I realised, according to them Bengalis mean Masters in Aloo Posto and Rasgulla. I know it’s funny, but it is true. You will be delighted to know that Aloo posto is one of the favourite dishes of our former captain of the Indian Cricket team, Mr. Sourav Ganguly i.e. our DADA.


Aloo Posto – Reason for its popularity

  • It is a very reliable dish which can’t go wrong whether it is wet or dry.
  • It’s an extremely easy dish.
  • It only requires a handful of ingredients to get cooked.
  • The unique flavour of Poppy seeds which makes it different from other Potato Curries.
  • It’s a versatile dish which gets fitted with plain rice as well as flat breads.
  • Last but not the least, its tempting texture and unbeatable taste.
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How to make Aloo Posto?

First, I have soaked the Poppy seeds in water and started rest of the preparation to save time. Poppy seeds are very tiny, and they don’t get blended properly if they are not soaked in water properly.

  • For safer side, always soak them at least for an hour.
  • Soaking them in warm water results better.
  • Always make sure that all the seeds get dipped into water

For Aloo Posto, I have peeled the Potatoes and cut them in cubes. It is very important to cut the Potatoes in cubes to get the perfect and accurate texture for the dish. Don’t try different shapes for Aloo Posto.

In Aloo Posto, green Chillies play a key role to flavour up the dish. I have used Cumin seeds for the tempering of the dish. I have used Cumin powder, Coriander powder and Garam Masala powder for the flavouring of the dish.

I have used Sugar in this recipe because Aloo Posto tastes best when it has a tinge of sweetness added to it. The combination of hot green Chillies and Sugar makes the dish tastes divine.

I have added just 2-3 tablespoons of water to cook the masala. But few people also prefer adding more water to make gravy. You can increase or decrease the amount of water as per your preferable consistency.

Many Bengali Recipes have already been shared in my previous posts. You can check few of them like


..And Many more…
Indian recipe, veg recipes of India, how to make aloo posto, bengali potato recipe, bengali recipes, bengali veg recipe, poppy seed recipes, posto recipes, khas khas ki sabji, bengali vegetarian recipes



Ingredients:


For the Posto paste
  • 2-3 tablespoons Poppy seeds
  • 2 tablespoons of Water


Rest of the Ingredients
  • 5 Large Potatoes, cut into cubes
  • 2 Green Chillies
  • ¼ teaspoon Cumin seeds (Jeera)
  • ½ teaspoon Turmeric powder
  • ¾teaspoon Cumin powder (Jeera)
  • ¾ teaspoon Coriander powder (Dhania)
  • ¾ teaspoon Garam Masala powder
  • 1 teaspoon Sugar
  • Salt to taste
  • Oil for cooking
  • 2-3 tablespoons of Water


Instructions:
  1. Soak the Poppy seeds in warm water for an hour.
  2. Then drain the water and put it in a grinder.
  3. Add 2 tablespoons of water.
  4. Grind it and make a smooth paste. Keep it aside.
  5. Add Oil into the pan and wait until the Oil is hot.
  6. Add Cumin seeds (Jeera) into the pan and cook for 30 seconds until they crackle.
  7. Add Potatoes and green Chilli and cook it for 2-3 minutes in medium flame.
  8. Cover the pan and stir occasionally.
  9. Add Salt and Turmeric powder and give a nice mix.
  10. Cover the pan and cook it for another 5 more minutes in low flame. Stir in between.
  11. Add the Poppy seeds paste (Step 4) into the pan and mix it nicely.
  12. Cover the pan and cook it in low flame until the raw smell goes away. Stir in between.
  13. Cook the Potatoes in low flame without lid till tender. Stir in regular intervals.
  14. Add Coriander powder and Cumin powder into the pan and mix it well.
  15. Add 2-3 tablespoons of water and mix it nicely.
  16. Cover the pan and let it cook for 1-2 minutes in low flame.
  17. At the end before removing from flame, sprinkle Garam Masala and Sugar and give a nice mix.
  18. Switch off the flame and keep the pan down.


Serving Instruction
Transfer the Aloo Posto into a serving bowl or on a serving plate. Serve hot or warm for best taste. Accompany the Bengali delicacy with steamed Rice and Dal and enjoy your authentic meal.

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