Aloo Posto

Recipe 10 min (plus 1 hour soaking time for the poppy seeds)Preparation Time 5 minCooking Time

Aloo Posto

10 min (plus 1 hour soaking time for the poppy seeds)Preparation Time 5 min Cooking Time

About this Recipe

Aloo posto is a traditional Bengali comfort food—creamy potatoes with a distinctive nutty taste thanks to a mixture of poppy and nigella seeds. The mustard oil adds a smoky aroma.

The Benefits

Poppy seeds are rich in calcium, magnesium and fiber, promoting bone health and aiding digestion. Potatoes are a good source of potassium and vitamin C, helpful for immune support and blood pressure regulation.

Ingredients

2 to 4 SERVES

3 Tbsp (27 g) poppy seeds
2 small green or Thai chiles, one whole and one slit in half lengthwise
2 Tbsp (30 ml) mustard oil
1 tsp nigella seeds
11 oz (310 g) potatoes such as russet, boiled until just tender, peeled, and cut into about 1/2-inch (or slightly smaller) cubes
1 Pinch of turmeric powder
1 Pinch of salt
3 Tbsp (45 ml) water
1/2 tsp sugar (optional)
1 tsp ghee

Directions

Step 1

Make the poppy seed paste: Soak the poppy seeds in a small bowl of water for an hour. Strain and grind the seeds with the whole green chile using a mortar and pestle. Add a splash of water if needed while grinding. This creamy seed-chile paste will be grainy to touch. Set aside.
Step 2

In a wide pan, heat the mustard oil on medium heat for a minute, until the raw smell of the oil dissipates. Reduce the heat, add the nigella seeds, and let them crackle in the hot oil. Add the slit green chile, followed by the potatoes. Turn up the heat to medium, add the poppy seed-chile paste, turmeric, and salt. Mix well and add 3 Tbsp water to let the seed paste cover the potatoes uniformly. You can add the sugar (if using) at this point. Cover the pan, and let it cook for a minute. Lower the heat, uncover, stir, and let the moisture evaporate. Add ghee and mix well. Serve hot with rice.

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About the author

Sharon Fernandes

Sharon Fernandes is an editor at Roundglass. A journalist with bylines in leading publications like The Times of India and The New York Times . Sharon is a published children’s book author and food writer.

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