📝 About This Recipe
A quintessential comfort food from the heart of Bengal, Aloo Posto is a masterclass in minimalist cooking where the humble potato is elevated by a nutty, creamy poppy seed paste. This dish is defined by its unique texture and the pungent aroma of raw mustard oil, offering a delicate balance of earthy flavors and a hint of heat from green chilies. It is a soul-warming staple that embodies the elegance of regional Indian vegetarian cuisine.
🥗 Ingredients
The Poppy Seed Paste
- 5 tablespoons White Poppy Seeds (Posto) (soaked in warm water for 2 hours)
- 2 pieces Green Chilies (for grinding into the paste)
- 2-3 tablespoons Water (just enough to form a thick, smooth paste)
The Main Dish
- 500 grams Potatoes (peeled and cut into 1-inch cubes)
- 3 tablespoons Mustard Oil (authentic flavor requires mustard oil)
- 1/2 teaspoon Nigella Seeds (Kalonji)
- 2 pieces Dry Red Chilies (halved)
- 3 pieces Green Chilies (slit lengthwise)
- 1/4 teaspoon Turmeric Powder (optional, for a very pale gold tint)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Sugar (to balance the flavors)
- 1 cup Warm Water (for simmering)
The Finishing Touch
- 1 teaspoon Raw Mustard Oil (for a sharp, authentic finish)
👨🍳 Instructions
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1
Drain the soaked poppy seeds using a fine-mesh strainer. Transfer them to a spice grinder or a traditional stone mortar and pestle.
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2
Add 2 green chilies and a tiny splash of water to the poppy seeds. Grind into a very smooth, thick paste. Avoid adding too much water; the consistency should be like thick Greek yogurt.
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3
Heat 3 tablespoons of mustard oil in a heavy-bottomed pan or kadai until it reaches its smoking point and begins to change from dark yellow to a lighter straw color.
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4
Reduce the heat slightly and add the nigella seeds (kalonji) and dry red chilies. Let them sizzle and release their aroma for about 10 seconds.
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5
Add the cubed potatoes to the pan. Sauté them on medium heat for 5-7 minutes until the edges turn slightly golden and translucent.
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6
Stir in the turmeric powder (if using) and salt. Mix well to coat the potatoes evenly.
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7
Pour in 1 cup of warm water. Cover the pan with a tight-fitting lid and cook on low-medium heat for about 10-12 minutes, or until the potatoes are 90% cooked through.
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8
Remove the lid and check the water level. There should be a small amount of moisture left. Add the prepared poppy seed paste and the slit green chilies.
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9
Stir gently to coat every potato cube with the paste. Add the sugar at this stage to balance the heat.
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10
Cook uncovered for another 3-5 minutes on low heat. The paste should thicken and cling to the potatoes, losing its raw smell without drying out completely.
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11
Once the potatoes are fork-tender and the sauce is thick and creamy, turn off the heat.
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12
Drizzle one final teaspoon of raw mustard oil over the dish and cover immediately. Let it rest for 2 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
For the best texture, use a stone grinder (shil-nora) if available; otherwise, ensure your blender creates a completely smooth paste without grit. Always soak the poppy seeds for at least 2 hours; if you are in a hurry, use hot water for 30 minutes. Do not over-fry the potatoes; they should be soft and creamy inside, not crispy like French fries. Mustard oil is non-negotiable for the authentic 'jhaaj' (pungency) of this dish; avoid substituting with neutral oils if possible. If the dish feels too dry, add a tablespoon of warm water at the end to loosen the paste to a coating consistency.
🍽️ Serving Suggestions
Serve hot with Biulir Dal (thick white urad dal tempered with fennel seeds). Pair it with steaming hot Basmati rice and a wedge of Gondhoraj lime. It goes beautifully with a side of crispy fried eggplant (Begun Bhaja). Enjoy it alongside a simple Bengali fish curry for a complete traditional meal. A dollop of ghee on the rice can further enhance the nutty profile of the poppy seeds.