Aloo Posto Recipe
Aloo Posto or simply potatoes (aloo) cooked in a lightly spiced poppy seeds (posto) paste is that dish, which almost every Bengali is fond of. There may be some exceptional cases, but those are very few. This Aloo Posto recipe is easy to prepare, flavorful, makes for a great side dish with a dal-bhaat (dal and rice) combination, and is also naturally vegan and gluten free. You should definitely give this classic dish of Bengal a try.
What is Aloo Posto
“Aloo” translates to potatoes, and “posto” refers to poppy seeds in the Bengali language. Therefore, the name of this traditional dish from Bengal. In different parts of India, poppy seeds are known as “khus khus.”
Aloo Posto features potatoes cooked in a delectable paste of spiced poppy seeds. The dish balances the earthy flavors of potatoes with nutty poppy seeds, spicy green chillies, fragrant nigella seeds, a few savory ground spices & seasonings, and the distinct pungent touch of mustard oil.
Not just for a Bengali, I can easily say that Aloo Posto is one of our comfort foods as well. Having it with steaming hot rice and/or some dal by the side makes for a comforting meal for us. Hence, I make this classic Bengali dish often at home.
The recipe of Alu Posto was shared by our Bengali house help some years back. At that time, I had noted down the ingredients and method, not knowing that it’s soon going to hit a jackpot for our taste buds. Thus, a preferred choice of an aloo-based dish for me and my family.
Primarily, an Aloo Posto recipe is free of onion and garlic. So is my version of the recipe too. However, I do known people who add onions to it, you can do that as well. Since I have always made it without onions, I’m not sure of the taste like that.
I also add some turmeric powder in my Aloo Posto. Although it is optional. There may be some other variations like adding of sugar, dried red chilies or Panch Phoron. But I follow the procedure which was given to me and thankfully with that, it has always been good.
More On The Recipe
Like I have stated above, the other essential ingredients of Aloo Posto recipe other than potatoes and poppy seeds are mustard oil and nigella/onion seeds or kalonji. You really cannot substitute these with any other ingredient. These are also a part of many other traditional Bengali recipes.
Make sure the poppy seeds that you are using are super fresh and in shelf period. If they start turning rancid or are already rancid, discard them immediately. There’s no way you should even think of using it, as it will spoil the entire essence of the dish. It will make the Aloo Posto bitter.
Traditionally, Aloo Posto is accompanied with kalai dal or biuli dal (urad dal) and steamed rice. But you can have it only with the rice too. A more quick or modern way of having it would be to pair it with chapatis or bread. But trust me, Aloo Posto with dal-bhaat is a match made in heaven!
How to make Aloo Posto
Make Poppy Seed Paste
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 may not grind well. If you forget the soaking, then soak at least for a couple of hours in lukewarm water.
2. After overnight soaking, use a fine mesh strainer and drain all the water. Below picture shows the soaked poppy seeds.
3. Add the poppy seeds in a small chutney grinder.
4. Add 1 green chili (about 1 teaspoon chopped) and 1 tablespoon water.
5. Grind to a fine and smooth paste, incorporating more water if necessary during the grinding process.
Make Aloo Posto
6. Next, rinse, peel and chop 2 large (300 grams) potatoes into 1 to 1.25 inch pieces.
7. Heat 2 tablespoons of mustard oil in a pan or kadai (wok) until it starts to smoke gently on medium heat.
8. Lower the heat and add ½ teaspoon nigella seeds (kalonji).
9. Stir and sauté the nigella seeds for a few seconds.
10. Add the chopped potatoes.
11. Mix very well with oil and nigella seeds.
12. Sauté the potatoes on low heat, stirring occasionally, until they are partially cooked and show a faint golden hue at the edges.
13. Next, evenly sprinkle ¼ teaspoon of turmeric powder over the potatoes. It’s optional, and you have the choice to omit it if desired.
14. Thoroughly combine the ingredients.
15. Add the prepared poppy seed paste and 2 whole green chilies (not slit).
Scrape off all the poppy seed paste from the grinder jar and add. You can even rinse the jar with some water and add it in the pan.
16. Mix again.
Cook Further
17. Pour in ½ to ⅔ cup of water, adjusting the amount based on your preferred consistency.
Typically, Aloo Posto is dry to semi-dry, but for a more gravy-like consistency, feel free to add additional water.
18. Stir and thoroughly mix.
19. Season with salt according to your taste. Optionally, you can add about ¼ teaspoon of sugar, adjusting based on your preference. Personally, I choose not to add sugar.
20. Mix again.
21. Cover the pan with a lid and simmer on low heat until all the water evaporates, and the potatoes are fully cooked. By this time, the poppy seed paste will also be cooked.
Be cautious not to overcook the potatoes. During the cooking process, check a couple of times. If you find the potatoes are undercooked and the water has dried up, add some water as needed.
22. Maintain a dry consistency without any water remaining in the pan. The poppy seed paste should effectively coat the potatoes.
Serving Suggestions
Serve the Aloo Posto hot, accompanied by steamed rice and/or dal. You can also accompany a side of Bhaja (fried vegetables) when serving Aloo Posto with rice.
Crispy fried vegetables like Begun Bhaja made with brinjal (eggplant) and with pointed gourd make excellent side dishes. The textural contrasts will add a delightful element to your meal.
A refreshing Cucumber Raita can provide a cooling element to balance the spiciness, especially if you have added more green chilies or red chili powder to your Aloo Posto.
Storage
Store leftovers in the refrigerator in an airtight container for about a day. The consistency will thicken more after refrigeration. So while reheating, add some water to loosen the thick consistency.
Bengal’s Love For Posto
Posto or poppy seeds is one of the essential ingredients in Bengali food repertoire. It is also by default present at any person’s home, who’s from Bengal or has Bengali roots. This holds true even for the ‘probashi’ ones – a Bengali who’s born and brought up outside West Bengal.
Just like the loved Aloo Posto, there are many posto-based dishes that are quite synonymous with Bengali cuisine and made in Bengali households. For instance, the posto bora (crunchy poppy seed pakodas or fritters) and jhinge posto (similar to Aloo Posto, with just the potato replaced by ridge gourd or jhinge).
Another delicacy is raw poppy seed/posto ground with just green chilies, onions, and had with steamed rice with some salt and a generous drizzle of mustard oil. Yes, Bengali meals are also incomplete without mustard oil, either cooked into dishes or consumed raw like this.
The excessive use of poppy seeds and mustard oil, amongst other ingredients, does bring a prolific and unique or unusual flavor in Bengali dishes. Thus, for a non-Bengali, it surely takes a while to develop a taste for this celebrated cuisine. Although, there’s no looking back after that!
The origin of Aloo Posto recipe is believed to be in the British era, where they transformed all of Bengal’s agricultural lands into fields of poppy, which led to a shortage of other veggies. This being a reason, a farmer’s wife once experimented and created a dish with dried and leftover poppy seeds, mustard oil and potatoes. Thus, the Aloo Posto was born.
Expert Tips
- Generally, Aloo Posto is dryish (dry to semi-dry). Addition of water can be more or less as per what your preference of consistency is.
- Use best quality poppy seeds, which are also in their shelf life. While preparing the poppy seed paste, you can skip the green chilies.
- To make the grinding part easier, soak the poppy seeds overnight. Just in case you miss soaking the posto this way, soak it in warm water for a couple of hours.
- Opt to use baby potatoes or new potatoes instead of regular potatoes. If you prefer you can keep the peels of the baby potatoes.
- Some sugar and red chili powder can also be added. Adding turmeric powder is not compulsory.
Step by Step Photo Guide Above
Aloo Posto Recipe
Ingredients
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 or 1 teaspoon, chopped
other ingredients
- 300 grams (2 large) potatoes
- 2 tablespoons mustard oil
- ½ teaspoon nigella seeds (kalonji)
- ¼ teaspoon turmeric powder – optional
- 2 green chilies – whole with their crowns removed, not slit
- salt according to taste
- ½ to ⅔ cup water or add as required
- ¼ teaspoon sugar (optional)
Instructions
Making poppy seeds paste
- Soak the poppy seeds in ¼ cup water for 3 to 4 hours or overnight . If you forget soaking , then soak in lukewarm water for an hour or so.
- After overnight soaking, use a fine mesh strainer and drain all the water.
- Add the poppy seeds in a small chutney grinder.
- Add 1 green chili and 1 tablespoon water.
- Grind to a fine paste. Add more water if needed while grinding the soaked poppy seeds.
Making aloo posto
- Next rinse, peel, and cut the potatoes into pieces measuring 1 to 1.25 inches.
- Heat mustard oil in a pan or kadai (wok) and let it gently smoke on a medium heat.
- Lower the heat and add ½ teaspoon nigella seeds (kalonji).
- Stir and saute the nigella seeds for a few seconds.
- Add the chopped potatoes. Stir to combine and mix the potatoes evenly with the mustard oil and nigella seeds.
- On low heat, sauté the potatoes, stirring occasionally, until they are halfway cooked or exhibit a faint golden hue at the edges.
- Next sprinkle turmeric powder all over the potatoes. Turmeric is an optional ingredient.
- Stir and mix well.
- 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.
- Mix thoroughly to combine all the ingredients.
Cooking further
- Next 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.
- Stir and mix very well.
- Season with salt and mix again. You can also add sugar if you prefer.
- Cover the pan with a lid and on a low heat 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.
- The consistency should be dry and there should be no water in the pan. The poppy seeds paste will also coat the potatoes.
- While serving you can place some fresh green chilies if you want as a garnish or serve aloo posto as is with some steamed rice.
Serving & Storage
- Serve the Aloo Posto hot, with steamed rice and/or dal. You can also pair a side of Bhaja (fried vegetables) when serving Aloo Posto with rice. If you like, pair this meal with your preferred raita or papad.
- Store leftovers in the refrigerator in an airtight container for about a day. The consistency will thicken more after refrigeration. So while reheating, add some water to loosen the thick consistency.
Notes
- Add water as needed to alter the consistency.
- Green chili is optional in the aloo posto paste.
- Turmeric powder is optional.
- Ensure fresh, good-quality poppy seeds without a stale or rancid smell.
- Consider adding a bit of sugar for a subtle sweet taste.
- Red chili powder can also be included if desired.
Nutrition
This Aloo Posto Recipe from the blog archives was first published on October 2016. It has been updated and republished on January 2024.
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.
i am an avid reader of your blogs, aloo posto preparation is different in each house hold of Bengal. It is a comfort food for us. Instead of Nigella seeds, you may use panch phoran or methi seeds, the tastes would be different….Also posto seeds need not be soaked, just use a stone to grind it with green chillies, use a little water to get a not a smooth paste. I to quickly get the mixture grind dry posto seeds with dried red chillies in a mixie to get a coarse mixture. turmeric spoils the aroma of posto, once potatoes are sauteed put in the paste and mix well, add a little water for potatoes to get cooked. if necessary turmeric may be added at this stage. Also once the dish is done drizzle a little mustard oil into it, it will give
thanks you misty for sharing so many suggestions. the organic poppy seeds i purchase sometimes do not grind well. so i soak them. i was not aware of the coarse paste. i will give a try with the coarse poppy seeds paste and of course will skip turmeric and drizzle some mustard oil. in fact aloo posto is a comfort food for us too. thanks again.
Hi Dassana I finally cooked Alu posto last night!
Initially it was a disaster.I had soaked the poppy seeds for almost 8 hours. Yet when I tried to grind it with some water and chili, it just didn’t work. That’s because I was using a chopper instead of a wet grinder. My Ninja chopper works fine for almost all other pastes but poppy seeds by itself just doesn’t work.
Then my husband suggested dry grinding poppy seeds into a powder and then mixing with a little water to make a thick paste. This worked perfectly well and I was easily able to add this into the potato as per your instructions. The results were yummy. I loved the mild, lingering and fragrant taste of posto and kalonji.
Thought of sharing my experience with you 🙂 and thank you again for the diverse recipes in your website. I have stopped consulting other cooking blogs for Indian recipes. I totally rely on you, a few friends and my mum on the phone for recipes and cooking tips. If there is any way I can reciprocate or contribute, please feel free to email me directly.
poppy seeds need a good grinder. i have used a chutney grinder here, but even a wet grinder will do the job. your husband saved you. good of him to come up with this suggestion. light roasting of the poppy seeds and then grinding to a powder can be done if one does not have wet grinder. yes the creaminess of the posto and the flavor of the kalonji is too good.
it is good of you that you shared your experience as it will help other readers also.
welcome zeenat and also thanks for the kind offer.
Excellent recipe…. this is the way my mom makes it…. though we do not add turmeric.
I would like to share the urad dal recipe that goes very well with this recipe. Soak n boil urad daal…. heat oil in a tadka pan, add saunf, hing, dry whole red chilly and season the daal with the tadka, add salt n add previously made paste of ginger n saunf, give the daal one boil, add salt n cover the daal, switch off the gas. The consistency of the daal should be very watery.
I hope u ll try this n then u can add this recipe with ur signature style of detail explaining. 🙂
thanks shreerupa for your feedback. i know some folks do not add turmeric powder, thats why i have mentioned in the post that turmeric is an optional ingredient. also thanks for sharing the urad dal recipe. i did try urad dal recipe but i felt i need to try a few more times to get the right taste. i have taken a note of your recipe and will give it a try. thanks again.
excellent ma’am
thanks feemo.
very easy, mouth watering dish…
gives a very good sound sleep after eating it…!!
thanks abhishek for positive feedback 🙂