Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Lunch

Aloo Posto

Traditional Recipe 3: Aloo Posto recipe

🧺 Ingredients

• Potato: 600g, cut into 2cm cubes
• White poppy seeds (khus khus): 50g, soaked 10 minutes
• Mustard oil: 20ml
• Turmeric powder: 0.5 tsp (1.5g)
• Green chillies: 2, slit
• Nigella seeds: 1 tsp (5g)
• Salt: to taste
• Water: 200ml

👩‍🍳 How to make Aloo Posto

1. Grind soaked poppy seeds with 100ml water to form a smooth paste (consistency like peanut butter).
2. Heat mustard oil in a pan over medium-high heat (160°C).
3. Temper with nigella seeds and green chillies for 20 seconds.
4. Add potato cubes, stir-fry for 3 minutes until slightly coated with oil.
5. Add turmeric and salt, stir well.
6. Add poppy seed paste, mix thoroughly to coat potatoes (2 minutes).
7. Add remaining water, bring to boil.
8. Reduce heat to medium-low (100°C) and simmer for 12 minutes until potatoes are tender.
9. Stir occasionally to prevent sticking. Gravy should be light and creamy.
10. Serve hot with warm rice.

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