Aloo Posto is a traditional Bengali vegetarian dish (niramish) made from potatoes (aloo) and poppy seeds (posto). The dish is known for its subtle yet rich taste, with poppy seeds’ nutty, creamy texture complementing the soft potatoes. It’s typically a dry or semi-dry preparation, making it an ideal side dish for rice and dal.
What is posto?
Poppy seeds, or posto in Bengali, are one of the most important ingredients in Bengali cooking. A byproduct of opium cultivation, poppy seeds were not meant to be included in Bengali cooking. It was during the unfortunate historic event of the Bengal famine that people were forced to look for alternative sources of food. One such source happened to be the seeds of the opium plant, which were often left behind as agricultural waste.
An enterprising lady took these seeds and ground them into a smooth paste. She mixed it with some mustard oil and salt and served it with rice. And hence began the journey of poppy seeds into the culinary annals of Bengali cuisine, which subsequently became popular as aloo posto recipe.
Why you’ll love this aloo posto recipe
- Authentic Bengali Flavor: True to tradition with a modern twist for ease.
- Quick and Easy: Ready in under 30 minutes with pantry staples.
- Vegetarian & Gluten-Free: Perfect for diverse dietary needs.
- Light on Tummy: Serve it with some hot steamed rice and dal for a light lunch spread.
The success in making this aloo posto recipe without onion lies in the fact of how you make a paste from poppy seeds. It has to be absolutely smooth without any graininess. Traditionally, poppy seeds are ground over a large stone slab (known as sheel) using another cylindrical stone grinder (known as nora). Using a splash of water, poppy seeds are ground between the two stone surfaces, which yield a smooth, milky white paste.
In modern kitchens, this sheel nora has been conveniently replaced by mixer grinders, which can also give the perfect result if certain things are kept in mind. In case you are wondering, how do I grind Posto into the mixer? Read on.
How do I grind poppy seeds into a smooth paste?
One of the most important steps of cooking with poppy seeds is grinding them into a milky white and smooth paste. Until it is so, you won’t be able to get the maximum flavour out of these tiny seeds. In this aloo posto Bengali recipe, it is very important to grind the posto smooth to get a homogenous crispy texture, the one we call the perfectly done aloo posto bhaja!
- To make any dish using poppy seeds, first we have to learn how to grind them into a smooth paste. For this, we need a high-speed wet grinder with a jar having its blades close to the bottom of the jar. This would ensure that the poppy seed paste is smooth with minimum effort.
- Take the desired amount of poppy seeds onto a sieve and put it into a bowl of water, ensuring that the seeds are completely immersed. Wash the seeds in this way a couple of times. Now, put these poppy seeds into the jar of your wet grinder and add a couple of teaspoons of water. Run the grinder till you get a smooth and white paste. Keep it aside for cooking.
- If you are comfortable with spicy food, then you can grind a couple of chillies with the poppy seeds as well. However, I tend to skip it because, first, chillies can be very temperamental. Second, I prefer using red chilli powder for the controlled heat and the dramatic color it gives to my alu posto dish.
Now, let’s get cooking this ever-so-popular Bengali Aloo Posto.
Aloo posto recipe ingredients
- Potatoes
- Poppy Seeds, also known as khuskhus
- Mustard Oil – an alternate would be any other oil
- Salt
- Red chilli powder; alternatively, you can use Green Chilies
- Turmeric Powder
Please note that many recipes use Nigella Seeds or Kalonji for tempering. However, I don’t prefer using it. However, you may use a pinch of it for some flavour. Also, as I mentioned, you may use green chillies instead of red chilli powder. It is totally up to you and your level of heat tolerance.
Ingredient substitutions for Poppy Seeds
Many countries do not allow the consumption of poppy seeds. Or, if you are running out of poppy seeds in your pantry or have them in smaller amounts, you can use white sesame seeds here. White sesame seeds work perfectly as a substitute for poppy seeds in this aloo posto recipe.
Ingredient Tips
- Potatoes: uniform cubes ensure even cooking; don’t overboil if pre-cooked.
- Poppy seeds: Soak them in warm water for 20 minutes before grinding to ensure a smooth paste. Use a spice grinder or mortar-pestle for best results.
- Mustard Oil: Its pungent flavour is iconic in Bengali cooking. Heat it to the smoking point and cool slightly before using it to mellow the sharpness.
Aloo posto recipe instructions
Step 1: How to make poppy seed paste
- Soak 4 teaspoons of poppy seeds in ¼ cup warm water for 20 minutes.
- Drain and grind with 1 green chilli and a pinch of salt into a coarse paste. Add 1-2 tbsp water if needed. Set aside.
Step 2: Prepping the potatoes
- Peel and cut 2 large potatoes into 1-inch cubes.
- Rinse under cold water to remove excess starch and pat dry with a kitchen towel. Or you can soak them in water while prepping for this recipe
Step 3: How to make aloo posto in Bengali style
- Heat 2 tbsp mustard oil in a heavy-bottomed pan or kadai over medium heat until it smokes lightly. Reduce the heat and let it cool for 30 seconds.
- Toss in the potato cubes, ½ tsp turmeric, and a pinch of salt. Stir-fry for 5-7 minutes until the potatoes are golden on the edges and 50% cooked
- Add the poppy seed paste and 2 slit green chillies or red chilli powder. Stir well to coat the potatoes evenly.
- Cover and cook on low heat for 10-12 minutes, stirring occasionally. The potatoes should be tender but not mushy.
- It will stick to the bottom of the pan; just scrape it gently. Do not add water if you want a dry and crunchy texture. As it continues to sizzle, keep scraping the bottom of the pan and stir it. Check for seasoning. Adjust salt if needed.
- Once you see that the potato cubes have a coating of nice and crunchy poppy seeds, turn off the heat and serve
Top Tips for the perfectly made aloo posto
- Avoid overcooking potatoes: They should hold their shape, not turn mushy.
- Fresh Poppy seed paste: Pre-ground poppy seeds lose flavour; grind fresh for the best taste.
- Oil choice: Mustard oil is non-negotiable for authenticity.
- Spice balance: Keep it subtle—overpowering spices mask the poppy seed flavor. So a pinch of kalonji or nigella seeds is OK, but no other spice is added in the traditional recipe for Bengali aloo posto
- Storage: Refrigerate leftovers for up to 2 days; reheat with a splash of water to revive texture.
Aloo posto recipe variations
- Peyaj Aloo Posto: Add sautéed onions for a richer flavor (non-traditional but tasty).
- Jhol Aloo Posto: In some regions of Bengal, for instance, in the Bankura region, people prefer their aloo posto with some gravy. So, in case you want to have it that way, add some water along with the poppy seed paste and let it simmer. Check that it’s not sticking at the bottom of the pan.
- Jhinge Aloo Posto: Add diced ridge gourd for a healthier aloo posto recipe. Turai or jhinge adds fiber while reducing the starch level of this recipe
- Dherosh Aloo Posto: Another interesting twist to the classic aloo posto recipe by adding chopped dherosh (okra or bhindi)
- Posto Bora: Use leftover poppy paste to make fritters as a side dish.
Serving Suggestions
Aloo Posto shines as part of a traditional Bengali meal. Here’s how to serve it:
Sides: Add a cucumber-tomato salad or a dollop of Bengali mishti doi (sweet yogurt) to round out the meal.
With Steamed Rice: Pair with hot basmati rice and a bowl of dal (like Biulir Dal (Bengali White Urad Dal recipe or Toker Dal or Kancha Aam Dal (Bengali Green Mango Dal) for a classic combo.
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
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Bengali Classic Aloo Posto | আলু পোস্তো
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- MagicBullet Blender
Ingredients
- 2 Potatoes Large
- 2 tbsp Poppy Seeds
- 3 tbsp Mustard Oil
- Salt to Taste
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
Instructions
- Cut the potatoes into small cubes
- Grind the poppy seeds with as little water as possible, into a fine paste
- Heat mustard oil in a pan and drop the potato cubes in it. Season it with salt, red chilli powder and turmeric powder and give it a mix. Lower the heat and cover the pan with a lid. Cook till the potatoes are tender and cooked at the centre
- Next, add the poppy seeds paste and stir. It will stick to the bottom of the pan, just scrape it gently. Do not add water if you want a dry and crunchy texture. As it continues to sizzle, keep scraping the bottom of the pan and give it a stir
- Once you see that the potato cubes have got a coating of nice and crunchy poppy seeds, turn off the heat and serve
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