aloo posto recipe, how to make bengali aloo posto recipe

5 from 2 votes
aloo posto recipe - traditional bengali recipe of potatoes in a lightly spiced poppy seeds paste.
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aloo posto recipe with step by step photos – traditional bengali recipe of potatoes in a lightly spiced poppy seeds paste. of course aloo mean potatoes and posto means poppy seeds in bengali language.

aloo posto

aloo posto is one of my comfort food with rice. once in a while i make aloo posto with steamed rice and a dal. this time during durga pooja, i thought of sharing the recipe.

some years back, the recipe of aloo posto was shared with me by our bengali house help. i had noted down the method and from then onwards, i do make aloo posto once in a while. this recipe is a no onion no garlic recipe. if you want you can add onions too. i have always made aloo posto without onions, so i am not sure how the aloo posto with onions taste. also i do add turmeric powder in aloo posto. but its optional and you can skip it. there are some variations in the recipe like adding sugar or red chilies or panch phoron but i follow the method given to me and it has always been good.

while using poppy seeds, do take a note of their freshness. they should be in their shelf period. if they start turning rancid, then please do not use them in the recipe. it will spoil the whole dish with bitter taste coming from the poppy seeds paste.

the three essential ingredients apart from potatoes that cannot be substituted in the recipe are nigella seeds (kalonji), mustard oil and poppy seeds.

many readers have requested me to add vegetarian recipes from bengal, orissa, assam and north eastern indian states. so i will be adding some recipes from these states. i do have some recipes given to me by my bengali house help.

aloo posto is always served with steamed rice accompanied with kalai dal (urad dal). though you can even just have aloo posto with rice. not so traditional way is to have aloo posto with chapatis or bread. but trust me steamed rice (bhaat) and aloo posto are a match, you should not miss.

if you are looking for more bengali recipes then do check singaracholar dal, matar kachori, dum aloorasmalai and rasgulla recipe.

aloo posto recipe card below:

aloo posto
5 from 2 votes
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aloo posto recipe

aloo posto recipe - traditional bengali recipe of potatoes in a lightly spiced poppy seeds paste.
course main course
cuisine bengali
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

for posto paste

  • 3 tablespoons white poppy seeds (khus khus)
  • ¼ cup water for soaking
  • 1 tablespoon water for grinding
  • 1 green chilli - roughly chopped (hari mirch)

other ingredients for aloo posto

  • 300 grams potatoes OR 2 large potatoes (aloo)
  • 2 tablespoons mustard oil
  • ½ teaspoon nigella seeds (kalonji)
  • ¼ teaspoon turmeric powder (haldi) - optional
  • 2 green chilies - whole with their crowns removed
  • salt as required
  • ½ to ⅔ cup water or add as required
  • ¼ teaspoon sugar (optional)

how to make recipe

for poppy seeds paste

  1. soak 3 tablespoons poppy seeds in 1/4 cup water. i usually soak the poppy seeds overnight, so that the grinding is easier. otherwise they don't grind well. if you forget the soaking, then soak atleast for a couple of hours in warm water.
  2. after overnight soaking, use a fine mesh strainer and drain all the water.
  3. add the poppy seeds in a small chutney grinder.
  4. add 1 green chili and 1 tablespoon water.
  5. grind to a fine paste. add more water if required while grinding.

making aloo posto

  1. next rinse, peel and chop 2 large potatoes (300 grams potatoes).
  2. heat 2 tablespoons mustard oil in a pan or kadai and let it smoke on a medium flame.
  3. lower the flame and add 1/2 teaspoon nigella seeds (kalonji).
  4. stir and saute the nigella seeds for a few seconds.
  5. add the chopped potatoes.
  6. mix very well with oil and nigella seeds.
  7. on a low flame saute the potatoes, stirring at times, till they are half done or they become faint golden from the edges.
  8. then sprinkle 1/4 teaspoon turmeric powder/haldi all over the potatoes. turmeric powder is optional and you can skip it.
  9. mix very well.
  10. add the poppy seeds paste and two whole green chilies. scrape of all the poppy seeds paste from the grinder jar and add. you can even rinse the jar with some water and then add the water in the pan.
  11. mix again.
  12. now add 1/2 to 2/3 cup water. the amount of water required depends on the consistency you want. usually aloo posto has a dry to semi-dry consistency, but for a gravy consistency you can add some more water.
  13. stir very well.
  14. season with salt and mix well. you can also add sugar if you want.
  15. cover the pan with a lid and on a low flame simmer till all the water dries up and the potatoes are cooked. the poppy seeds paste will also cook by then. do not overcook the potatoes. do check a couple of times when the potatoes are cooking.
  16. the consistency should be dry and there should be no water in the pan. the poppy seeds paste will also coat the potatoes.
  17. while serving you can place some fresh green chilies if you want as a garnish or serve aloo posto plain with some steamed rice.

recipe notes

tips for making aloo posto

  1. add water as required.
  2. green chili can be skipped while preparing the aloo posto paste.
  3. addition of turmeric powder is optional.
  4. use poppy seeds which are in their shelf period.
  5. you can also add a bit of sugar for a slight sweet taste.
  6. red chilli powder can also be added.

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how to make aloo posto recipe:

1. soak 3 tablespoons white poppy seeds in ¼ cup water. i usually soak the poppy seeds overnight, so that the grinding is easier. otherwise they don’t grind well. if you forget the soaking, then soak at least for a couple of hours in warm water.

poppy seeds to make aloo posto recipe

2. after overnight soaking, use a fine mesh strainer and drain all the water. below pic shows the soaked poppy seeds.

poppy seeds to make aloo posto recipe

3. add the poppy seeds in a small chutney grinder.

poppy seeds to make aloo posto recipe

4. add 1 green chili and 1 tablespoon water.

poppy seeds to make aloo posto recipe

5. grind to a fine paste. add more water if required while grinding.

poppy seeds to make aloo posto recipe

6. next rinse, peel and chop 2 large potatoes (300 grams potatoes).

aloo to make aloo posto recipe

7. heat 2 tablespoons mustard oil in a pan or kadai and let it smoke on a medium flame.

preparing aloo posto recipe

8. lower the flame and add ½ teaspoon nigella seeds (kalonji).

making aloo posto recipe

9. stir and saute the nigella seeds for a few seconds.

making aloo posto recipe

10. add the chopped potatoes.

aloo for making aloo posto recipe

11. mix very well with oil and nigella seeds.

aloo for making aloo posto recipe

12. on a low flame saute the potatoes, stirring at times, till they are half done or they become faint golden from the edges.

aloo for making aloo posto recipe

13. then sprinkle ¼ teaspoon turmeric powder/haldi all over the potatoes. turmeric powder is optional and you can skip it.

aloo for making aloo posto recipe

14. mix very well.

aloo for preparing aloo posto recipe

15. add the poppy seeds paste and two whole green chilies. scrape of all the poppy seeds paste from the grinder jar and add. you can even rinse the jar with some water and then add the water in the pan.

preparing aloo posto recipe

16. mix again.

preparing aloo posto recipe

17. now add ½ to ⅔ cup water. the amount of water required depends on the consistency you want. usually aloo posto has a dry to semi-dry consistency, but for a gravy consistency you can add some more water.

making aloo posto recipe

18. stir very well.

making aloo posto recipe

19. season with salt. you can also add sugar if you want. i don’t add. add about ¼ teaspoon sugar or as per your taste.

making aloo posto recipe

20. mix very well. making aloo posto recipe

21. cover the pan with a lid and on a low flame simmer till all the water dries up and the potatoes are cooked. the poppy seeds paste will also cook by then. do not overcook the potatoes. do check a couple of times when the potatoes are cooking. if the potatoes are under cooked and the water has dried up, then you can add some water.

making aloo posto recipe

21. the consistency should be dry and there should be no water in the pan. the poppy seeds paste will also coat the potatoes.

making aloo posto recipe

22. while serving you can place some fresh green chilies if you want as a garnish or serve aloo posto plain with some steamed rice.

aloo posto recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Hi mam,i am a regular visitor of your site. your recipes are so simple and perfect for cooking at home.one thing i want to share with you that we make posto almost daily at our home. but we add the posto-green chili paste at the very end of the recipe, after the potatoes cooked well.and then cook for jst a minute and then it’s done. It gives better aroma and taste of posto and the green chili.

    • thanks mou for letting me know this. i never tried this way. i will surely give it a try.