Main CourseSide Dish

Aloo Posto (Potato with Poppy Seeds)

Name: Aloo Posto (Potato with Poppy Seeds)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian, bengali
Ingredients: 500 g potato peeled and cubed; 40 g white poppy seed soaked in warm water for 2 hours; 2 tbsp mustard oil; 2 pcs green chili slit lengthwise; 0.5 tsp nigella seed; 0.5 tsp turmeric powder; 1 tsp salt; 1 cup water

Aloo Posto is a traditional Bengali dish featuring potatoes cooked in a creamy, subtly spiced poppy seed paste. This simple yet flavorful vegan recipe highlights the nutty aroma of poppy seeds and the comforting texture of potatoes. It's a staple side dish in Bengali cuisine, often served with rice.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy
Per serving: 214 kcal

Allergen information: may contain mustard and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpotato, peeled and cubed
40 gwhite poppy seed, soaked in warm water for 2 hours
2 tbspmustard oil
2 pcsgreen chili, slit lengthwise
0.5 tspnigella seed
0.5 tspturmeric powder
1 tspsalt
1 cupwater

Equipment

blender · cutting board · knife · heavy-bottomed pan

The method

Step by step

1
Drain the soaked white poppy seeds and grind them into a smooth paste with one of the green chilies and a splash of water, adding more water if needed, until a fine consistency is achieved.
About 5 min
Cook’s note: Soaking the poppy seeds ensures a smoother paste and better flavor release.
2
Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat until it just begins to smoke lightly, then reduce the heat to low.
About 2 min
Cook’s note: Heating mustard oil to its smoking point helps to mellow its pungent flavor.
3
Add the nigella seeds and the remaining green chili to the hot oil and let them splutter for a few seconds.
About 1 min
Cook’s note: Be careful not to burn the nigella seeds, as this can make them bitter.
4
Add the cubed potatoes to the pan and sauté for about 5-7 minutes until they are lightly browned on the edges.
About 7 min
Cook’s note: Browning the potatoes slightly adds a layer of flavor and texture to the dish.
5
Stir in the turmeric powder and salt, mixing well to coat the potatoes evenly.
About 1 min
6
Pour in the water, bring it to a boil, then reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the potatoes are almost tender.
About 12 min
Cook’s note: Check the potatoes for tenderness by piercing with a fork; they should be firm but yielding.
7
Add the prepared poppy seed paste to the pan, mix thoroughly with the potatoes, and continue to cook uncovered for another 5-7 minutes, stirring occasionally.
About 7 min
Cook’s note: Ensure the paste is well incorporated and cooks down slightly, allowing the flavors to meld.
8
Cook until the oil separates from the mixture and the potatoes are fully tender and coated with the thick poppy seed gravy.
About 4 min
Cook’s note: The dish should not be too dry; there should be a thick, creamy coating on the potatoes.
9
Remove from heat and serve hot.

Per serving

Nutrition

72%Score

Calories: 214.3kcal
Protein: 4.5g
Carbs: 23.2g
Fat: 10.8g
Fibre: 3.1g
Sugar: 1.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Aloo Posto in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed to prevent drying out.