Aloo Posto Recipe (Bengali Style)
Recipe to make Aloo Posto easily at home. Simple ingredients, instructions, and equipment to prepare delicious Bengali-style Alu Posto quickly.
Equipment
- 1 Induction Cooktop
- 1 Kadhai
- 1 Mixer Grinder
Ingredients
- 4 tsp Mustard oil
- Poppy Seeds or Posto
- 1-2 Dried red chilis
- Kaalo Jeera black cumin seeds
- 3 Potatoes big
- 4 Green chilis
- Sugar to taste
- Salt to taste
Instructions
Prepare the poppy seeds
- First, soak your poppy seeds in water for about an hour.
- After that add it to the mixer after straining with green chilis and water.
- You can use mortar pestle (or Sil Batta) if you would prefer. This also enhances the flavor more than a mixer.
- Make it into a coarse paste and keep it aside.
Fry the potatoes
- Then, peel the potatoes and cut them into cubes.
- Take a pan or Kadhai, and heat mustard oil until it starts to smoke lightly.
- Add dried chilis and Kaalo Jeera and stir them.
- Put in the potatoes and fry them for 5-6 minutes. The potatoes should be slightly colored and shouldn’t turn brown.
- Now, add water and let it cook.
- Keep stirring at regular intervals on medium heat.
Add the poppy seeds
- Now add the paste of poppy seeds and green chilis.
- Then add salt and sugar to taste and cook the mixture on low heat.
- Cook until the raw fragrance of the poppy seeds vanishes. This takes around 3-4 minutes with regular stirring.
Cook the Aloo Posto
- Continue to cook the dish on low heat and put a lid on to soften the potatoes.
- When the mixture dries a bit, splash some hot water to maintain the creamy gravy. This also prevents the potatoes from sticking to the base of the kadhai.
- Stir all the ingredients until the potatoes are well cooked. You can keep the Aloo Posto a little creamy or make it dry.
- Next finish the dish with 2 slit green chilis and a tsp of mustard oil for a great fragrance.
- Serve it hot!