Aloo Posto | How to make aloo posto | Potato with Poppy seeds
Author: Rumki Paul
Course: Side Dish
Cuisine: Bengali
Preparation Time:
Cooking time:
Total time:
Servings: 4 Persons
Aloo Posto is a pure Bengali delicacy and one of the most delectable Bengali veg recipes. It is hugely famous throughout the nation. It is the amalgamation of Potatoes with Poppy seeds paste, green Chillies and some spices. It is mostly served with Plain Basmati rice or Indian flat breads like Rotis, Parathas and Poories.
Aloo Posto – Reason for its popularity
- It is a very reliable dish which can’t go wrong whether it is wet or dry.
- It’s an extremely easy dish.
- It only requires a handful of ingredients to get cooked.
- The unique flavour of Poppy seeds which makes it different from other Potato Curries.
- It’s a versatile dish which gets fitted with plain rice as well as flat breads.
- Last but not the least, its tempting texture and unbeatable taste.
How to make Aloo Posto?
- For safer side, always soak them at least for an hour.
- Soaking them in warm water results better.
- Always make sure that all the seeds get dipped into water
Ingredients:
For the Posto paste
- 2-3 tablespoons Poppy seeds
- 2 tablespoons of Water
Rest of the Ingredients
- 5 Large Potatoes, cut into cubes
- 2 Green Chillies
- ¼ teaspoon Cumin seeds (Jeera)
- ½ teaspoon Turmeric powder
- ¾teaspoon Cumin powder (Jeera)
- ¾ teaspoon Coriander powder (Dhania)
- ¾ teaspoon Garam Masala powder
- 1 teaspoon Sugar
- Salt to taste
- Oil for cooking
- 2-3 tablespoons of Water
Instructions:
- Soak the Poppy seeds in warm water for an hour.
- Then drain the water and put it in a grinder.
- Add 2 tablespoons of water.
- Grind it and make a smooth paste. Keep it aside.
- Add Oil into the pan and wait until the Oil is hot.
- Add Cumin seeds (Jeera) into the pan and cook for 30 seconds until they crackle.
- Add Potatoes and green Chilli and cook it for 2-3 minutes in medium flame.
- Cover the pan and stir occasionally.
- Add Salt and Turmeric powder and give a nice mix.
- Cover the pan and cook it for another 5 more minutes in low flame. Stir in between.
- Add the Poppy seeds paste (Step 4) into the pan and mix it nicely.
- Cover the pan and cook it in low flame until the raw smell goes away. Stir in between.
- Cook the Potatoes in low flame without lid till tender. Stir in regular intervals.
- Add Coriander powder and Cumin powder into the pan and mix it well.
- Add 2-3 tablespoons of water and mix it nicely.
- Cover the pan and let it cook for 1-2 minutes in low flame.
- At the end before removing from flame, sprinkle Garam Masala and Sugar and give a nice mix.
- Switch off the flame and keep the pan down.
Serving Instruction
Keywords:aloo posto, aloo posto recipe, recipe for aloo posto, Bengali recipe for aloo posto, how to make aloo posto, aloo posto ki sabji, aloo posto Bengali, Bengali aloo posto, Bengali aloo posto recipe, authentic Bengali aloo posto recipe, aloo posto recipe Bengali, bengali recipe, bengali recipes, bengali food, vegetarian recipes of india, vegetarian recipes in India, bengali food recipes, recipes of bengali food, homemade bengali food, traditional bengali food, bengali recipes veg, niramish recipe, bengali traditional food, traditional food of Bengali, bengali veg recipe, bengali veg recipes, bengali vegetable recipe, bengali vegetarian recipe, poppy seed recipes, posto recipes, Bengali aloo ki sabji
9 comments
[…] Aloo posto Niramish aloo dum Jhuri aloo bhaja […]
[…] roast Chanar Dalna Aloo Posto Shorshe Begun Doi […]
[…] there is a treasure of many rich, delectable and flavoured Bengali veg dishes in Bengali cuisine. Aloo posto, doi begun, chanar dalna, dhokar dalna, niramish aloo dum, aloo phulkopir dalna are the few finest […]
[…] Dalna Aloo Posto Mocha ghonto Echorer dalna Aloo potoler […]
[…] Dalna Aloo Posto Doi Begun Echorer […]
[…] Dalna Aloo Posto Shorshe Begun Doi […]
[…] dalna Aloo posto Bandhakopir Ghonto Potoler […]
[…] once in a week for meatless days. I have grown up eating those authentic dishes like Potol Posto, Aloo Posto, Chanar Dalna, Chanar korma, Lau ghonto, Mocha ghonto, Dhokar dalna […]
[…] Doi Ilish Echor chingri Chanar Dalna Aloo Posto […]