Aloo Peyaj Posto Recipe

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

Course Main Course
Cuisine Bengali
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 People


  • 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


  1. Heat some mustard oil in a pan.
  2. 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.

  3. Mix the Poppy Seed paste with some water and make a nice slurry of it.

  4. 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.

  5. 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.