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aloo posto recipe | Bengali aloo posto recipe | aloo poshto
Tarla Dalal
06 December, 2024
Table of Content
aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with 26 amazing images.
Bengali aloo posto is a classic comfort food featuring potatoes in a rich poppy seed gravy. Learn how to make aloo posto recipe | Bengali aloo posto recipe | aloo poshto |
aloo posto recipe is a traditional Bengali delicacy. Made from potatoes, khus khus, kashmiri red chillies and haldi, this aloo poshto recipe is super easy to make.
Dive into the heart of Bengali comfort food with aloo posto, a simple yet soul-satisfying dish. Tender potatoes are the stars, simmered in a rich and flavorful gravy made with poppy seeds. The magic lies in the "posto" itself - poppy seeds soaked and ground into a smooth paste. This adds a nutty depth and a subtle creaminess to the dish. Fragrant mustard oil and a hint of turmeric (optional) warm the flavors, while green chilies provide a touch of heat.
This aloo posto recipe proves that poppy seeds and potatoes are a match made in heaven! Served Bengali aloo posto piping hot with fluffy rice or flavorful dal.
Try other Bengali subzis like Sabji dewa musur dal and Bengali matarsutir dal.
pro tips to make Bengali aloo posto recipe: 1. The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind. 2. You can also use boiled potato cubes to make this recipe. 3. For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving.
Enjoy aloo posto recipe | Bengali aloo posto recipe | aloo poshto | with detailed step by step photos.
Aloo Posto, Bengali Aloo Posto recipe - How to make Aloo Posto, Bengali Aloo Posto
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
4 servings
Ingredients
For Aloo Posto
3 cups raw potato cubes
3 tbsp poppy seeds (khus-khus)
2 tsp mustard (rai / sarson) oil or oil
1/2 tsp nigella seeds (kalonji)
2 whole dry pandi chillies , broken into pieces
1/2 tsp turmeric powder (haldi)
salt to taste
Method
For aloo posto
- To make bengali aloo posto recipe, soak poppy seeds in enough water for 30 minutes. Drain it.
- Blend it along with green chillies to a smooth paste using ¼ cup water. Keep aside.
- Heat oil in a non-stick pan, add kalonji, pandi dry red chillies, potatoes and turmeric.
- Mix well and cook on a medium flame for 2 to 3 minutes, while stirring ocassionally.
- Add the preapared poopy paste, salt to taste and ½ cup hot water. Mix well.
- Cook on a medium flame for 10 to 12 minutes until the potatoes are perfectly cooked.
- Serve aloo posto hot with luchi or rice.
Aloo Posto, Bengali Aloo Posto recipe with step by step photos
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like aloo posto recipe | Bengali aloo posto recipe | aloo poshto | then see our collection of Bengali veg sabzis and some recipes we love.
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- papaya tarkari recipe | Bengali style raw papaya sabzi | healthy papaya tarkari vegetable |
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like aloo posto recipe | Bengali aloo posto recipe | aloo poshto | then see our collection of Bengali veg sabzis and some recipes we love.
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what is aloo posto recipe made of ? See below image of list of ingredients for aloo posto.
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what is aloo posto recipe made of ? See below image of list of ingredients for aloo posto.
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To make Bengali aloo posto recipe | aloo posto | aloo poshto | in a small bowl, add 3 tbsp poppy seeds (khus-khus). The poppy seed paste acts as a thickening agent, creating a creamy and luxurious texture for the gravy. This coating on the potatoes makes them even more enjoyable.
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Add enough warm water.
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Mix well and allow it to soak for 30 minutes.
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- Drain it.
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Transfer it into a mixer jar.
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Add 2 green chillies. For an extra flavor kick, add a green chili or two along with the poppy seeds while grinding. This infuses the paste with a subtle heat.
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Add ¼ cup water.
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Blend to a smooth paste. Keep aside.
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To make Bengali aloo posto recipe | aloo posto | aloo poshto | in a small bowl, add 3 tbsp poppy seeds (khus-khus). The poppy seed paste acts as a thickening agent, creating a creamy and luxurious texture for the gravy. This coating on the potatoes makes them even more enjoyable.
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Heat 2 tsp mustard (rai / sarson) oil in a non-stick pan. Mustard oil is the heart and soul of Bengali aloo posto. Its unique pungent aroma and flavor complement the dish perfectly.
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Add ½ tsp nigella seeds (kalonji). Nigella seeds (kalonji) add a subtle oniony flavor. Add them to the hot oil just after the mustard oil starts smoking and temper them for a few seconds until fragrant. You can also add a little panh phoron to amke this recipe.
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Add 2 dry pandi chillies.
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Add 3 cups raw potato cubes.
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Add ½ tsp turmeric powder. If you do not wish to add it then just skip it.
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Add salt to taste.
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Mix well.
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Add the prepared poopy paste.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add ½ cup hot water.
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Mix well.
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cover and cook on a medium flame for 10 to 12 minutes.
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Until the potatoes are perfectly cooked.
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Serve Bengali aloo posto recipe | aloo posto | aloo poshto | hot with luchi or rice.
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Heat 2 tsp mustard (rai / sarson) oil in a non-stick pan. Mustard oil is the heart and soul of Bengali aloo posto. Its unique pungent aroma and flavor complement the dish perfectly.
-
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The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind.
![]()
-
You can also use boiled potato cubes to make this recipe.
![]()
-
For a pop of color and a touch of heat, garnish your aloo posto with sliced green chilies before serving.
![]()
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The secret to a smooth and flavorful poppy seed paste lies in soaking. Use warm water (not boiling) and soak the poppy seeds for 2 hours or overnight. This softens them and allows for a finer grind.
Nutrient values (Abbrv)per plate
| Energy | 91 cal |
| Protein | 1.2 g |
| Carbohydrates | 15.8 g |
| Fiber | 1.3 g |
| Fat | 2.6 g |
| Cholesterol | 0 mg |
| Sodium | 7.7 mg |
Click here to view Calories for Aloo Posto, Bengali Aloo Posto
The Nutrient info is complete
Dr Susmita Nath
March 13, 2025, midnight
I made aloo poshto today for lunch Tiffin and people liked it very much
Tarla Dalal
March 13, 2025, midnight
Doctor, thanks for the feedback.
Deepankar Ganguly
March 13, 2025, midnight
In the up-class Bengali kitchen in Kolkata and Hooghly another recipe of alu-posto or posto-chachari is found which I think better in taste and flavour. In it potato is not used in cube shape but in half-round or sickle shape. Turmeric,whole chilly and panch-foron are used. Poppy seeds are ground little coarsely after soaking them water for five minutes. Instead of making it in paste form the ground poppy seed is set aside in the from of a ball.1.Heat mustard oil and add little panch foron, whole chilly and poured the potatoes mixed with turmeric. After frying a little pour water to boil them. Add salt and apinch of sugar. A little before the potatoes become fully boiled and the water dries up place the ground poppy seed ball on it.When potatoes become fully boiled mix the poppy seed ball with potatoes. the posto-chachari will be ready to serve.
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Mithu Banerjee
March 13, 2025, midnight
This recipe can be very tasty. But this is not authenticate BENGALI aloo posto recipe.
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
priya
March 13, 2025, midnight
This Bengali vegetable is so easy to make with lots of Khus khus. The combo is just very good and so little ingredients used to make this.
Pavitt Maan
March 13, 2025, midnight
Pavitt Maan
March 13, 2025, midnight
Yeah it''s really yum Nd easy.....thax 4. Share Bengoli recipe....I like it...
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