Recipe
Aloo Posto
Traditional Bengali potatoes cooked with creamy poppy seed paste, green chillies, and mustard oil.
Recipe information
- Prep time
- 15 min
- Cook time
- 20 min
- Total time
- 35 min
- Servings
- 4
- Difficulty
- easy
About this recipe
Aloo Posto is a Bengali comfort classic: simple potatoes, creamy posto paste, and the unmistakable fragrance of mustard oil and green chillies.
Ingredients
- 500 g Potatoes — Peeled and cubed
- 4 tbsp White poppy seeds
- 2–3 Green chillies
- 3 tbsp Mustard oil
- 0.5 tsp Kalonji
- Salt — To taste
- 0.5 tsp Sugar — Optional
Equipment
- Mixer grinder
- Kadai
Cooking method
-
Soak and grind the posto
Soak the poppy seeds for 30 minutes, then grind them with green chillies into a smooth paste.
-
Temper the oil
Heat mustard oil in a kadai and add kalonji and green chillies.
-
Cook the potatoes
Add the potatoes and sauté for 4 to 5 minutes, then season with salt.
-
Add the posto paste
Stir in the poppy seed paste and cook until its raw aroma disappears.
-
Finish gently
Add a splash of water if needed, cover until the potatoes are tender, then finish uncovered until the posto coats them.
Pro tips
- Grind the posto until very smooth for the creamiest texture.
- Keep the dish fairly dry rather than turning it into a thin gravy.
Frequently asked questions
Can I make aloo posto without mustard oil?
Yes, but mustard oil gives the dish its characteristic Bengali flavour.
Why does posto taste bitter?
Stale poppy seeds or over-grinding can make the paste taste bitter.
Watch the recipe
Watch on YouTube Aloo Posto
Related recipes
More recipes to explore will appear here as the recipe recommendation system is introduced.