Aloo Posto (Potatoes in Poppy Seed Paste) is one of the most iconic, comforting, and authentic vegetarian recipes from West Bengal. This classic vegetarian delicacy uses simple ingredients and gets its distinct, nutty aroma from authentic mustard oil.
Aloo Posto (Potatoes in Poppy Seed Paste)
Description
Aloo Posto (Potatoes in Poppy Seed Paste) is one of the most iconic, comforting, and authentic vegetarian recipes from West Bengal. This classic vegetarian delicacy uses simple ingredients and gets its distinct, nutty aroma from authentic mustard oil.
Ingredients
Preparation Steps
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Soak the poppy seeds in warm water for 20–30 minutes. Drain the water and grind the seeds with 2 green chillies and 1 tablespoon of water into a thick, completely smooth paste.
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Heat the mustard oil in a pan until it reaches its smoking point. Lower the heat, add the nigella seeds and 2 slit green chillies, and let them splutter for 30 seconds.
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Add the cubed potatoes to the pan. Add a pinch of salt and turmeric powder, then sauté on medium heat for 5–6 minutes until the edges turn lightly golden.
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Pour the prepared poppy seed paste over the potatoes. Stir well to coat the potatoes completely and cook for 3–4 minutes until the raw smell of the paste disappears.
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Pour in ½ cup of water, cover the pan with a lid, and turn the heat to low. Let it simmer for 8–10 minutes until the potatoes are tender and the gravy thickens to cling to the potatoes.
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Uncover, stir in the sugar, and cook for 2 more minutes. Turn off the flame, drop the remaining slit green chillies on top, and drizzle half a teaspoon of raw mustard oil for a sharp aroma.
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Serve hot with Rice, Luchi, Roti or Poratha
