Aloo Posto Recipe / Aloo Posto

Aloo Posto Recipe / Aloo Posto

A simple Bengali Indian recipe that is prepared mainly with simple potatoes and poppy seeds is the Aloo posto recipe. This recipe is mainly served with rice and daal during lunch. It is the most popular recipe which is consumed mainly during the summer season and is very easy to prepare.

Aloo Posto Recipe / Aloo Posto

Preparation time-10 mins
Cook time-25 mins
Cuisine-Indian, Bengali
Course-Main Course

What is Aloo Posto?

Aloo here means potatoes and Posto is made with poppy seeds. The potatoes are cut in cubes and diced and are cooked with paste which are extracted from poppy seeds. Here in this recipe, I have prepared it in a vegetarian way which does not constitute any garlic or onion. But as per my knowledge, I know many people add onion as an option. I have also added turmeric which is also optional. Always try to have this recipe with daal and rice which feels like heaven. Here in my blog, I will give you the step-by-step procedure of an aloo posto recipe in a very easy way.

Ingredients

* 4 tablespoon of poppy seeds

* ¼ cup of water for soaking

* 1 green chilli which is optional

* For tempering-1 red chilli, 1/2 teaspoon of nigella seed or kalonji, 1/2 Teaspoon of fenugreek seeds, 2 tablespoons of mustard oil

* 400 gms of potatoes

* ¼ teaspoon of turmeric powder

* Salt as required

* Sugar as required which is optional

* Water as required

* Coriander leaves while serving which is optional

How to prepare the Aloo posto recipe?

Step 1) Take 4 tablespoons of poppy seeds and add ¼ cup of water. Try to soak it overnight so you can easily make the paste.

Step 2) Add the poppy seeds to a mixer grinder, add water, grind the poppy seeds properly, and make a smooth paste. You can also add green chilli in the grinder while grinding but this is optional.

Step 3) Take 400 gms of potatoes and chop the potatoes into a square shape.

Step 4) Then wash the potatoes properly and keep them aside in a bowl.

Step 5) Take one kadai or frying pan add 2 tablespoons of mustard oil and heat it on medium flame.

Step 6) When the mustard oil turns to smoke gently, add ½ teaspoon of nigella seeds i.e. kalonji,1/2 teaspoon of fenugreek seeds, and red chili.

Step 7) Stir and saute it properly for a few seconds and then add the chopped potatoes.

Step 8) Mix the potatoes very well with oil, nigella seeds, and fenugreek seeds.

Step 9) Saute the potatoes as and when required until the potatoes become semi-cooked and become a little golden in colour.

Step10) Then add 1/4th teaspoon of turmeric powder which is optional as per your taste and preference.

Step11) Mix the ingredients properly and cover the kadai so that the potatoes get cooked from within.

Step 12) Add the paste of poppy seeds and mix it with the potatoes in the kadai.

Step 13) Mix all the ingredients properly and stir them continuously.

Step 14) Add some water as required and mix it thoroughly. See that the gravy becomes semi-thick and not too dry.

Step 15) Add some salt as required and add ¼ th teaspoon of sugar which is optional.

Step 16) Cover the pan with a lid and simmer it on low heat.After that potatoes will get fully boiled and poppy paste will be cooked properly. Do not overcook the potatoes.

Step 17) The cooked potatoes must be coated with the paste of poppy seeds and then add green chilies.

Step 18) Before serving the aloo posto you can also add raw mustard oil over the aloo posto which is optional.

Step 19) Then keep the aloo posto recipe in a separate bowl from the kadai or frying pan.

Step 18) Serve the hot and tasty aloo posto recipe with rice and dal.

Serving Suggestion

* Serve the aloo posto recipe with white plain rice, accompanied by daal and Gondhoraj lebu or lemon as per your choice.

* You can also add fried vegetables with this recipe and add cucumber and raita to your dish combination.

Storage

You can store the leftover aloo posto in an airtight container for atleast 2 days. But when you take it out from your fridge the aloo post will become very dry, so add some water as required while reheating.

Expert Tips And Advice

1:- Always use mustard oil While preparing the aloo posto recipe always use mustard oil as it enhances the taste and flavor of the aloo posto recipe.

2:- Soak the poppy seeds overnight- Always try to soak the poppy seeds overnight for a minimum of 1 hour so that they become very easy to grind and make a smooth paste.

3:- Cook the potatoes properly-cook the potatoes in such a way that they become boiled. Do not overcook the potatoes as they will become too smashy.

4:- Toasting of poppy seeds-You can also toast the poppy seeds after soaking in the empty pan before grinding as it enhances the taste and flavor of this recipe.

5:- Garnish with coriander leaves and mustard oil-Lastly before serving you can add the fresh coriander leaves and raw mustard oil for additional taste and flavor.

FAQs

What will I serve with aloo posto?

You can serve aloo posto with roti, or paratha as per your choice. But the best option to serve the aloo posto is with rice and dal.

What can I use as a substitute for poppy seeds?

You can use the paste of cashew nuts, and sesame seeds but the paste of poppy seeds has a different aroma and flavor.

Can I add any other vegetables with the paste of poppy seeds?

Yes, you can make potol posto, jhinge posto, etc as per your choice. But the traditional most popular Bengali dish is aloo posto.

Can I use pre grounded paste of poppy seeds?

Yes, you can use but always try to prepare with fresh grounded poppy seeds as it enhances the aroma and flavor of the recipe.

How many days can I store this aloo posto?

You can keep this posto in an airtight container for a maximum of 2 days. After taking it out from the fridge it will become dry, so add some water to aloo posto while reheating it.