Aloo Posto Recipe (Potato cubes cooked with poppy seeds paste) is symbolic of an ideal Bengali meal. Especially when posto is teamed with cholar dal (channa dal or biuli or urad dal), rice or luchi (Poori). I grew up eating this almost regularly. This is often a typical Bengali delicacy. A few years back in Canada, I normally needed to cook this recipe almost every week. So pull up a chair. have a seat. Come join me in this recipe.
Well, if there’s one dish I can serve any of my loved ones with – that’s aloo posto. I learned this from my mom and was quickly able to find out the tips and tricks. Aloo cubes should hold shapes but you can smash them with the spatula while you’re cooking. Be absolutely generous with mustard oil. No turmeric please in this delicious recipe. The green chillis attribute to the dish’s spiciness. Don’t destroy aloo posto for god sake! by adding water.
Aloo posto is a traditional Bengali dish.(Indian Dish) It is a perfect dish to enjoy with steamed rice or luchi.
You may also like some other vegetarian and vegan recipe on my blog like – Baingan Matar Methi Sabzi, Beguni Recipe | Bengali Telebhaja | Eggplant Fritters, Chickpea Hummus, Veggie Cheese Cake.
About Aloo Posto Recipe (Potato cubes cooked with poppy seeds paste)
This Papaver somniferum from which posto (poppy seeds) or khus khus is obtained, features a long relationship with India. During the rule of the Mughal Emperor Akbar, it had been utilized in the royal kitchen as a thickening taste enhancer for gravies. After the battle of Plassey in 1757, the British first found out their opium plantation base in Bengal. A residual by-product of the opium plant is named poppy seeds.
It soon became a staple food of each Bengali household. It acts as a revitalizing cooler, as ornamentation for Gayna Bori (jewelry wadis). When posto is matched with mustard oil (it brings out a stunning pungent flavor to the dish). It is often used as a raw paste-like mustard oil which can be had with steamed rice.
But yes avoid posto before childbirth ( Labour ) because it makes the opiates high.
It is often used with fish, vegetables like rigid gourd, pointed gourd, brinjal, and our humble potato, every dish is a winner. Bengalis can have posto in any occasion from birth to death and even marriages. It isn’t just a delicacy to cherish but more often an emotion to us. Aloo posto is a classic Bengali dish. Its preparation relies on the flavors of green chilies, nigella seeds, giving the poppy seeds enough time to soak in warm water, then grind to a fine paste.
You are trying to find a dry gravy that clings to the potato chunks. Now, let’s get right down to the business of creating a classic aloo posto.
Important Suggestions To Keep In Mind
- The Important part is to soak the poppy seeds ( Aloo Posto ) overnight in water or in warm water for two hours at a minimum.
- Aloo posto may be a great recipe for fasting days like Navratri because it contains no garlic no onion.
- You can add fried sliced onion if you wish. Then add potato cubes and follow the recipe.
- Use only mustard oil for this recipe if possible.
- Poppy seeds can be purchased from online retailers like Sincerely Nuts. The healthy ingredients combined with the blend of spices make this a great dish for vegans.
Aloo Posto is best served with steamed rice and Cholar dal (channa dal with coconut). I served with Luchi or poori, Cholar dal and Bhaat (steamed rice).
You can also serve with any Indian Bread Tawa paratha, phulka or roti.
How can you store Aloo Posto
You can store them for two days in the refrigerator it’ll stay in fine condition. Store them in an air-tight container then store them inside the refrigerator.
Reheat in the microwave or a frying pan (on medium heat) before serving thoroughly.
Check out Aloo Posto Recipe (Potato cubes cooked with poppy seeds paste) video :
How to make Aloo Posto Recipe (Potato cubes cooked with poppy seeds paste) step by step with photo:
- Soak 4 tbsp poppy seeds in a half cup water for 2-3 hours.
2. Drain out the water and transfer poppy seed in a blender jar, add green chilies chopped and grind into a coarse texture.
3. . Peel the potatoes, cut into 1-cm cubes. Rinse well and drain out in a colander to get rid of the excess water.
4. Heat a pan. Once the pan is heated, add mustard oil. Mustard oil is best for this recipe but you can take any vegetable oil.
5. When the oil turns hot, simmer the flame, add dry red chilly and nigella seeds.
6. Once the nigella seeds sizzle, add potato cubes.
7. Stir continuously over a medium flame for 5 minutes until they are slightly golden.
8. Cover and cook for 10 min on medium flame. Stir in between.
9. Add poppy paste. Add salt and sugar. Now fry on low flame until the raw smell goes away.
10. Add silted green chilies and mix. Cover and cook until potatoes are soft and cooked.
11. Finally, add 1 tbsp of mustard oil or ghee and mix.
12. Aloo posto is ready to serve. Serve hot with plain rice, dal, or Luchi (Poories).
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