Aloo Posto Bengali Poppy Seed Potatoes

Small brown bowl of potatoes with yellow gravy

Aloo Posto Bengali Poppy Seed Potatoes

A richly seasoned aloo posto is the ultimate combination of tender potatoes and a unique posto or poppy seed paste gravy. A delicious vegan or vegetarian side or main dish.

Course Main Course

Cuisine Indian

Keyword Aloo Posto, Potatoes

Prep Time 5

Cook Time 30

Soaking Time 5

Servings

Calories 243kcal

Equipment

Chutney grinder or food processor
Large skillet

Ingredients

For Posto Paste

3 tbsp White poppy seeds
1 green chile
½ cup water

For Aloo Posto

2 large potatoes chopped
2 tbsp Mustard oil
½ tsp nigella seeds
½ tsp Turmeric powder
1 tsp salt more or less to taste

Optional

¼ cup water as neded for gravy
1 green chile sliced for garnish

Instructions

How to Make Posto Paste

Place the poppy seeds and water into a bowl and soak for 5 hours up to overnight.
Drain the water off of the seeds, then grind them and the green chili into a smooth paste in a food processor, chutney grinder, or with a mortar and pestle.
If needed, add additional water one tablespoon at a time to make the paste.

How to Make Aloo Posto

In a large skillet, heat the mustard oil and nigella seeds for 1 to 2 minutes until aromatic.
Add in the chopped potatoes and saute for 4 to 5 minutes until the potatoes are beginning to brown around the edges and are about 60% cooked through.
Next, add in the turmeric powder and salt, and stir to combine.
Add the poppy seed paste and mix well coating the potatoes. If you want more heat, add in sliced green chilies at this point.
Simmer over low heat until all liquid has evaporated. If it seems too dry, you can add water by the tablespoon to create the consistency of gravy you prefer.
Garnish with fresh sliced chilies and serve with rice.

Notes

Substitutions:

For Mustard Oil: 2 tbsp vegetable oil + 1 tsp dry mustard powder

For Nigella Seeds: equal amounts celery seed, cumin seed, or sesame seeds

Nutrition