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12 Comments

  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.

  2. 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

    1. 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.

  3. 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.

    1. 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.

  4. 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. 🙂

    1. 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.