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Aloo posto
Potatoes in poppy seed paste
Bengali potatoes in a creamy white poppy seed paste with green chilli and mustard oil (poppy seeds soak 20 minutes)
Aloo posto is one of West Bengal's best-loved everyday dishes: cubes of potato cooked gently in a thick paste of ground white poppy seeds, green chilli and mustard oil. The poppy seeds give a nutty, creamy coating without any dairy, and the nigella seeds and raw mustard oil add a sharp, fragrant edge. It's simple, mild and comforting, eaten with plain rice and dal in Kolkata homes. Chef's tip: grind the soaked poppy seeds with the green chillies and a splash of water until truly smooth; a gritty paste never turns creamy.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ¾ oz white poppy seeds (posto)soaked in hot water for 20 minutes
- 1 ⅛ lb potatoespeeled, 2 cm cubes
- 3 tbsp mustard oilplus 1 tsp to finish
- ½ tsp nigella seeds (kalonji)
- ¼ tsp ground turmeric
- 1 tsp salt
- ½ tsp sugar
- ¾ cup water
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Method
0/5 doneStep 1: Drain 1 ¾ oz white poppy seeds (posto) and grind with 2 of the 3 green chillies and 3 tbsp water to a smooth, thick paste, scraping down often. It should feel creamy between your fingers.
5 minStep 2: Heat 3 tbsp mustard oil (keep 1 tsp back) in a heavy pan over a high heat until it just smokes, then lower to medium. Add ½ tsp nigella seeds (kalonji) and 1 dried red chilli and let them sizzle for a few seconds.
Step 3: Add 1 ⅛ lb potatoes and ¼ tsp ground turmeric and fry for 5–6 minutes, stirring now and then, until the edges are pale gold. Don't let them brown deeply; aloo posto is meant to look pale.
6 minStep 4: Add the poppy paste, 1 tsp salt and ½ tsp sugar and stir for 1 minute to coat. Pour in ¾ cup water, cover and cook over a low heat for 10–12 minutes, stirring once or twice and scraping the bottom, until the potatoes are tender and the paste clings to them thickly. Add a splash more water if it catches.
12 minStep 5: Slit the last green chilli, add it with the reserved mustard oil and toss off the heat. Serve with rice and dal.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 16 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo posto take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of dried red chilli?
- ½ tsp chilli flakes per chilli.
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