wellhealthorganic.com Aloo Posto: Aloo Posto, a beloved traditional Bengali dish, features potatoes cooked in a delicately spiced paste of poppy seeds along with a medley of aromatic spices, seasonings, and mustard oil. This recipe for Aloo Posto is not only simple to prepare but also bursts with flavor, serving as a delightful accompaniment to a classic dal and rice meal. Additionally, it caters to various dietary preferences as it is naturally vegan and gluten-free.
Aloo Posto
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Cuisine: Bengali
Course: Main Course
Diet: Gluten-Free, Vegan
Difficulty Level: Moderate
Ingredients:
For the poppy seed paste:
- 3 tablespoons white poppy seeds (khus khus)
- ¼ cup water (for soaking)
- 1 tablespoon water (for grinding)
- 1 green chili, roughly chopped or 1 teaspoon chopped
Other ingredients:
- 300 grams (2 large) potatoes
- 2 tablespoons mustard oil
- ½ teaspoon nigella seeds (kalonji)
- ¼ teaspoon turmeric powder (optional)
- 2 green chilies
- Salt to taste
- ½ to ⅔ cup water
- ¼ teaspoon sugar (optional)
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Instructions:
Making the poppy seed paste:
- Soak the poppy seeds in ¼ cup of water for 3 to 4 hours or overnight. If time is short, soak them in lukewarm water for about an hour.
- After soaking, drain the water using a fine mesh strainer.
- Place the poppy seeds in a small chutney grinder.
- Add 1 green chili and 1 tablespoon of water.
- Grind to a fine paste, adding more water if necessary.
Making the aloo posto:
- Rinse, peel, and cut the potatoes into 1 to 1.25-inch pieces.
- Heat mustard oil in a pan or kadai over medium heat until it gently smokes.
- Reduce the heat and add nigella seeds. Stir and sauté for a few seconds.
- Add the chopped potatoes, stirring to coat them evenly with the mustard oil and nigella seeds.
- Sauté the potatoes on low heat until they are halfway cooked or have a faint golden hue at the edges.
- Sprinkle turmeric powder over the potatoes (optional) and mix well.
- Add the poppy seed paste and two whole green chilies.
- Scrape off all the paste from the grinder jar and add it to the pan.
- Mix thoroughly to combine all the ingredients.
Cooking further:
- Add ½ to ⅔ cup of water, adjusting the amount for desired consistency.
- Stir well and season with salt. Sugar can be added for a subtle sweet taste if desired.
- Cover the pan with a lid and simmer over low heat until the water evaporates, and the potatoes are cooked. Avoid overcooking.
- The consistency should be dry, with the poppy seed paste coating the potatoes.
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Serving & Storage:
- Serve the Aloo Posto hot with steamed rice and/or dal, optionally accompanied by fried vegetables (Bhaja), raita, or papad.
- Leftovers can be stored in an airtight container in the refrigerator for up to a day. Reheat with a splash of water to loosen the thickened consistency.
Notes:
- Adjust water as needed to achieve desired consistency.
- Green chili in the paste and turmeric powder are optional.
- Use fresh, high-quality poppy seeds for best results.
- Consider adding a touch of sugar for a subtle sweetness.
- Red chili powder can be included for added heat if desired.