Aloo Posto

Aloo posto recipe with step-by-step pictures – aloo posto is a conventional Bengali recipe of potatoes in a evenly spiced poppy seeds paste. In fact aloo imply potatoes and posto means poppy seeds in Bengali language. This recipe is straightforward to organize, flavorful, makes for an amazing aspect dish with a dal-bhaat (rice) mixture, and can be naturally vegan and gluten free. It’s best to undoubtedly give this traditional dish of Bengal a strive.

Aloo posto is considered one of my consolation meals with rice. every so often I make it with steamed rice and a dal. This time throughout durga pooja, I considered sharing the recipe.

Some years again, the recipe of aloo posto was shared with me by our Bengali home assist. I had famous down the strategy and from then onwards, I do make aloo posto every so often.

This recipe is a no onion no garlic recipe. In order for you you’ll be able to add onions too. I’ve all the time made it with out onions, so I’m not certain how the aloo posto with onions style.

Additionally I do add turmeric powder in aloo posto. However its optionally available and you’ll skip it. There are some variations within the recipe like including sugar or purple chilies or panch phoron however I comply with the strategy given to me and it has all the time been good.

Whereas utilizing poppy seeds, do take a observe of their freshness. They need to be of their shelf interval. If they begin turning rancid, then please don’t use them within the recipe. It’s going to spoil the entire dish with bitter style coming from the poppy seeds paste.

The three important elements aside from potatoes that can’t be substituted within the recipe are nigella seeds (kalonji), mustard oil and poppy seeds.

Many readers have requested me so as to add vegetarian recipes from bengal, orissa, assam and north jap Indian states. So I shall be including some recipes from these states. I do have some recipes given to me by my Bengali home assist.

Aloo posto is all the time served with steamed rice accompanied with kalai dal (urad dal). Although you’ll be able to even simply have it with rice. Not so conventional manner is to have aloo posto with chapatis or bread. However belief me steamed rice (bhaat) and aloo posto are a match, you shouldn’t miss.

Step-by-Step Information

The way to make Aloo Posto

Preparation

1. Soak 3 tablespoons white poppy seeds in ¼ cup water. I normally soak the poppy seeds in a single day, in order that the grinding is simpler.

In any other case they don’t grind properly. In case you neglect the soaking, then soak not less than for a few hours in heat water.

Guarantee to make use of very best quality poppy seeds, that are additionally of their shelf life.

2. After in a single day soaking, use a tremendous mesh strainer and drain all of the water. Beneath pic exhibits the soaked poppy seeds.

3. Add the poppy seeds in a small chutney grinder.

4. Add 1 inexperienced chili and 1 tablespoon water. Notice you can skip the inexperienced chilies if you happen to want.

5. Grind to a tremendous paste. Add extra water if required whereas grinding.

6. Subsequent rinse, peel and chop 2 massive potatoes (300 grams potatoes).

Making aloo posto

7. Warmth 2 tablespoons mustard oil in a pan or kadai and let it smoke on a medium flame.

8. Decrease the flame and add ½ teaspoon nigella seeds (kalonji).

9. Stir and saute the nigella seeds for a couple of seconds.

10. Add the chopped potatoes.

11. Combine very properly with oil and nigella seeds.

12. On a low flame saute the potatoes, stirring at occasions, until they’re half carried out or they change into faint golden from the perimeters.

13. Then sprinkle ¼ teaspoon turmeric powder everywhere in the potatoes. Turmeric powder is optionally available and you’ll skip it.

14. Combine very properly.

15. Add the poppy seeds paste and two complete inexperienced chilies. Scrape of all of the poppy seeds paste from the grinder jar and add. You’ll be able to even rinse the jar with some water after which add the water within the pan.

16. Combine once more.

Cooking aloo posto

17. Now add ½ to ⅔ cup water. The quantity of water required is dependent upon the consistency you need. Normally aloo posto has a dry to semi-dry consistency, however for a gravy consistency, you’ll be able to add some extra water.

18. Stir very properly.

19. Season with salt. It’s also possible to add sugar if you’d like. I don’t add. Add about ¼ teaspoon sugar or as per your style.

20. Combine very properly. 

21. Cowl the pan with a lid and on a low flame simmer until all of the water dries up and the potatoes are cooked. The poppy seeds paste will even cook dinner by then. Don’t overcook the potatoes. Do examine a few occasions when the potatoes are cooking. If the potatoes are undercooked and the water has dried up, then you’ll be able to add some water.

21. the consistency needs to be dry and there needs to be no water within the pan. The poppy seeds paste will even coat the potatoes.

22. whereas serving you’ll be able to place some contemporary inexperienced chilies if you’d like as a garnish or Serve aloo posto plain with some steamed rice.

Extra Potato recipes

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This Aloo Posto Recipe from the weblog archives first printed in October 2016 has been up to date and republished on December 2022.

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