Aloo Posto

Recipe PREP 10 min (plus 1 hour soaking time for poppy seeds) COOK 5 min

Aloo Posto

PREP 10 min (plus 1 hour soaking time for poppy seeds) COOK 5 min

Description & Benefits

Aloo posto is a traditional Bengali dish of creamy potatoes with a distinctive nutty taste that comes from a mix of poppy and nigella seeds. Poppy seeds are rich in magnesium, which promotes stress relief, while nigella seeds have antioxidants that support heart health. Complex carbs in potatoes provide energy, and promote mood stability, making this a nutrient-dense dish for both mind and body.

The Notesv2

Before you begin, in a small bowl, soak 3 Tbsp of poppy seeds for 1 hour

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

Strain the soaked poppy seeds. 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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