Bangali’r Priyo – Aloo Peyaj Posto
(Every Bengali’s Favorite – Aloo Peyaj Posto or Potato Stir Fried With Onions & Poppy Seeds)
If you call yourself a foodie, then you must have already started drooling over this picture of Aloo Peyaj Posto! This recipe is a slight twist to the traditional Bengali recipe of Aloo Posto which is basically stir fried potatoes with finely ground paste of Posto or Khus khus or Poppy Seeds. Often served with a slight dash of pungent Mustard Oil, it is one dish that is perfectly capable of driving any Bengali food lover into a gastronomic foodcoma.
The hot and sweltering days of Indian summers are just around the corner and we are already stacking recipes that provide cooling effect to the body. As the mercury crosses 35C, spicy and rich dishes are promptly replaced by light and easily absorbed ones which allows the body to absorb nutrition easily.
This has to be one of the easiest Bengali summer recipe of cooking with potatoes. Such simple ingredients and even simpler way of making makes this one, hand’s down, the most-sought comfort food of the foodies bongs! Aaloo Posto has almost become synonymous with the concept of Bengali cuisine, just like Rossogolla for Bengali sweets! Our love for potatoes is evident with the fact that I already have a busload of Potato recipes live on my website. Let me share some of them here:
Popular Indian Potato Recipes – Vegan + Gluten-Free
- Aloo Chorchori | Bengali Potato Stew Recipe
- Aloor Jhal | Bengali Potato Curry Recipe
- Niramish Alur Dom│Bengali Potato Curry with Peas Recipe
For all those sweltering hot and humid days, this aloo peyaj posto is the perfect lunch dish, to go along with Urad Daal tempered with fennel seeds and Rice. So, let’s check the recipe quickly!
Aloo Peyaj Posto or Bengali Potato Stirfry with Onions and Khuskhus/Poppy Seeds. This is perfect Indian Summer Comfort food that keeps your body cool and calm
- 2-3 Potatoes - peeled and cut into cubes
- 1 Onion Large - Finely Chopped
- 2 tbsp Mustard Oil
- 4 tbsp Poppy Seed paste
- Salt to taste
- 1 tsp Turmeric Powder
- 1.5 tsp Red Chili Powder or Chili Flakes
- 1/2 cup Water
Heat some mustard oil in a pan.
Add the potatoes and fry them. After a minute or two add the chopped Onions and saute them till they run light golden. Once they are done, add the salt and turmeric powder. Give it a nice mix.
Mix the Poppy Seed paste with some water and make a nice slurry of it.
Add this into the fried potatoes, keep the heat on Low-Medium. Now, note that poppy seeds have a general tendency to stick to the bottom, so give everything a nice stir, especially from the bottom of the pan.
Add the Chili Powder and mix it well. Cover the lid and put the heat on low, and let it simmer for 4-5 minutes or till the water is completely gone. Give it a nice stir before getting it off the heat.