This pyaj aloo posto recipe is a slight twist to the traditional Bengali Aloo Posto where diced potatoes are stir fried with finely ground paste of Posto or Khus khus or Poppy Seeds. Most often served with steaming hot rice and dal, it gives a delicious option for a Bengali veg menu for summers.
Like several other Bengali veg dishes, this peyaj aloo posto recipes needs simple pantry staple ingredients giving us a perfect side dish for a healthy Bengali niramish menu list. So, if you have a couple of potatoes, some onions and poppy seeds or khus khus on hand, you are pretty much all set to make this in your kitchen.
Ultimate Bengali Comfort Food – Aloo Posto recipe with Onion
As Indian summers arrive, spicy and rich dishes are promptly replaced by light vegetarian recipes that are light on tummy. As options for vegetables also reduce considerably in farmers market, the ladies of the family have to come up with several different variations of niramish sabji or bengali veg dishes for everyday menu.
Aloo Posto has almost become synonymous with the concept of Bengali cuisine. Our love for potatoes is evident in the fact that already I have a busload of Potato recipes live on my website. So, either we are cooking potatoes or adding them to other veggie dishes. Even our Kolkata Biryani has a big chunk of potato in it. Need more proof of our love for spuds?
Aloo Pyaj Posto is just another variation of the Alu Posto recipe where along with potatoes, some onions are also added with poppy seeds paste. Similarly, those who want to avoid potatoes due to health issues, they often either reduce or replace potatoes with other summer veggies like ridge gourd or sponge gourd to make Aloo Jhinge Posto.
So, let’s check out how to make this easy recipe for peyaz aloo posto or aloo posto with onion recipe.
How to make Pyaj Aloo Posto recipe – Ingredients list
- Potatoes
- Onions
- Poppy Seeds
- Mustard Oil – alternate would be any other oil
- Salt
- Red Chilli Powder – alternate would be Paprika Powder
- Turmeric Powder
Step-by-Step Instructions on how to make Pyaj Aloo Posto Bhaja in Bengali style
- 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.
If you need guidance on how to grind poppy seeds into a smooth paste, read it here.
How to serve Bengali style Alu Peyaj Posto?
For all those sweltering hot and humid days, this aloo peyaj posto is the perfect Bengali veg recipe for lunch meal, to go along with Biulir Dal (Kolai Dal) or Urad Daal tempered with fennel seeds and Rice. In summers, we often replace the Biulir Dal or Kolai Dal with Toker Dal or Kancha Aam Dal (Bengali Green Mango Dal).
Popular Bengali Vegetarian Recipes that are Vegan + Gluten-Free
- Aloo Chorchori | Bengali Potato Stew Recipe
- Aloor Jhal | Bengali Potato Curry Recipe
- Niramish Alur Dom│Bengali Potato Curry with Peas Recipe
- Choto Alur Dom Recipe | Bengali Baby Potato Curry
- Aloo Uchhe Jhal Recipe
- Aloo Chop Recipe | Bengali Potato Fritters
- Jeera Aloo | Pan Roasted Potatoes Recipe
- Aloo Potol er Chorchori | Bengali Parwal Sabji
- Easy Aloo Bhindi Sabji Recipe
- Aloo Beans Sabji – Potatoes and Green Beans
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
I have over 300+ Bengali Vegetarian Recipes on my Blog which offers a wide variety of dishes. Starting from classic and traditional Bengali Ranna Recipes to contemporary Bengali dishes which are more suited to modern-day hectic lifestyles.
This pyaj aloo posto recipe is a slight twist to the traditional Bengali Aloo Posto where diced potatoes are stir fried with finely ground paste of Posto or Khus khus or Poppy Seeds. Most often served with steaming hot rice and dal, it gives a delicious option for a Bengali veg menu for summers.
- 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.
This post was first published on February 22, 2018, and later republished on August 20, 2023 with new images and a more elaborate description of the recipe.
Leave a Reply