Aloo Posto Recipe » Dassana’s Veg Recipes
Aloo Posto or just potatoes (aloo) cooked in a flippantly spiced poppy seeds (posto) paste is that dish, which nearly each Bengali is keen on. There could also be some distinctive circumstances, however these are only a few. This Aloo Posto recipe is straightforward to organize, flavorful, makes for an awesome facet dish with a dal-bhaat (dal and rice) mixture, and can also be naturally vegan and gluten free. You need to positively give this basic dish of Bengal a attempt.
What’s Aloo Posto
“Aloo” interprets to potatoes, and “posto” refers to poppy seeds within the Bengali language. Subsequently, the title of this conventional dish from Bengal. In numerous elements of India, poppy seeds are often known as “khus khus.”
Aloo Posto options potatoes cooked in a tasty paste of spiced poppy seeds. The dish balances the earthy flavors of potatoes with nutty poppy seeds, spicy inexperienced chillies, aromatic nigella seeds, a number of savory floor spices & seasonings, and the distinct pungent contact of mustard oil.
Not only for a Bengali, I can simply say that Aloo Posto is one among our consolation meals as properly. Having it with steaming sizzling rice and/or some dal by the facet makes for a comforting meal for us. Therefore, I make this basic Bengali dish typically at house.
The recipe of Alu Posto was shared by our Bengali home assist some years again. At the moment, I had famous down the elements and methodology, not understanding that it’s quickly going to hit a jackpot for our style buds. Thus, a most well-liked selection of an aloo-based dish for me and my household.
Primarily, an Aloo Posto recipe is freed from onion and garlic. So is my model of the recipe too. Nonetheless, I do identified individuals who add onions to it, you are able to do that as properly. Since I’ve at all times made it with out onions, I’m unsure of the style like that.
I additionally add some turmeric powder in my Aloo Posto. Though it’s optionally available. There could also be another variations like including of sugar, dried crimson chilies or Panch Phoron. However I comply with the process which was given to me and fortunately with that, it has at all times been good.
Extra On The Recipe
Like I’ve acknowledged above, the opposite important elements of Aloo Posto recipe apart from potatoes and poppy seeds are mustard oil and nigella/onion seeds or kalonji. You actually can not substitute these with every other ingredient. These are additionally part of many different conventional Bengali recipes.
Make sure that the poppy seeds that you’re utilizing are tremendous recent and in shelf interval. If they begin turning rancid or are already rancid, discard them instantly. There’s no means it is best to even consider utilizing it, as it should spoil all the essence of the dish. It should make the Aloo Posto bitter.
Historically, Aloo Posto is accompanied with kalai dal or biuli dal (urad dal) and steamed rice. However you possibly can have it solely with the rice too. A extra fast or trendy means of getting it might be to pair it with chapatis or bread. However belief me, Aloo Posto with dal-bhaat is a match made in heaven!
Step-by-Step Information
How one can make Aloo Posto
Make Poppy Seed Paste
1. Soak 3 tablespoons white poppy seeds in ¼ cup water. I often soak the poppy seeds in a single day, in order that the grinding is less complicated.
In any other case they might not grind properly. When you overlook the soaking, then soak a minimum of for a few hours in lukewarm water.
2. After in a single day soaking, use a nice mesh strainer and drain all of the water. Beneath image reveals the soaked poppy seeds.
3. Add the poppy seeds in a small chutney grinder.
4. Add 1 inexperienced chili (about 1 teaspoon chopped) and 1 tablespoon water.
5. Grind to a nice and easy paste, incorporating extra water if needed through the grinding course of.
Make Aloo Posto
6. Subsequent, rinse, peel and chop 2 massive (300 grams) potatoes into 1 to 1.25 inch items.
7. Warmth 2 tablespoons of mustard oil in a pan or kadai (wok) till it begins to smoke gently on medium warmth.
8. Decrease the warmth and add ½ teaspoon nigella seeds (kalonji).
9. Stir and sauté the nigella seeds for a number of seconds.
10. Add the chopped potatoes.
11. Combine very properly with oil and nigella seeds.
12. Sauté the potatoes on low warmth, stirring sometimes, till they’re partially cooked and present a faint golden hue on the edges.
13. Subsequent, evenly sprinkle ¼ teaspoon of turmeric powder over the potatoes. It’s optionally available, and you’ve got the selection to omit it if desired.
14. Completely mix the elements.
15. Add the ready poppy seed paste and a pair of complete inexperienced chilies (not slit).
Scrape off all of the poppy seed paste from the grinder jar and add. You’ll be able to even rinse the jar with some water and add it within the pan.
16. Combine once more.
Cook dinner Additional
17. Pour in ½ to ⅔ cup of water, adjusting the quantity primarily based in your most well-liked consistency.
Sometimes, Aloo Posto is dry to semi-dry, however for a extra gravy-like consistency, be happy so as to add further water.
18. Stir and totally combine.
19. Season with salt in response to your style. Optionally, you possibly can add about ¼ teaspoon of sugar, adjusting primarily based in your desire. Personally, I select to not add sugar.
20. Combine once more.
21. Cowl the pan with a lid and simmer on low warmth till all of the water evaporates, and the potatoes are totally cooked. By this time, the poppy seed paste may also be cooked.
Be cautious to not overcook the potatoes. In the course of the cooking course of, verify a few occasions. When you discover the potatoes are undercooked and the water has dried up, add some water as wanted.
22. Preserve a dry consistency with none water remaining within the pan. The poppy seed paste ought to successfully coat the potatoes.
Serving Recommendations
Serve the Aloo Posto sizzling, accompanied by steamed rice and/or dal. It’s also possible to accompany a facet of Bhaja (fried greens) when serving Aloo Posto with rice.
Crispy fried greens like Begun Bhaja made with brinjal (eggplant) and with pointed gourd make glorious facet dishes. The textural contrasts will add a pleasant component to your meal.
A refreshing Cucumber Raita can present a cooling component to stability the spiciness, particularly when you have added extra inexperienced chilies or crimson chili powder to your Aloo Posto.
Storage
Retailer leftovers within the fridge in an hermetic container for a few day. The consistency will thicken extra after refrigeration. So whereas reheating, add some water to loosen the thick consistency.
Bengal’s Love For Posto
Posto or poppy seeds is among the important elements in Bengali meals repertoire. It is usually by default current at any individual’s house, who’s from Bengal or has Bengali roots. This holds true even for the ‘probashi’ ones – a Bengali who’s born and introduced up outdoors West Bengal.
Similar to the beloved Aloo Posto, there are numerous posto-based dishes which can be fairly synonymous with Bengali delicacies and made in Bengali households. For example, the posto bora (crunchy poppy seed pakodas or fritters) and jhinge posto (just like Aloo Posto, with simply the potato changed by ridge gourd or jhinge).
One other delicacy is uncooked poppy seed/posto floor with simply inexperienced chilies, onions, and had with steamed rice with some salt and a beneficiant drizzle of mustard oil. Sure, Bengali meals are additionally incomplete with out mustard oil, both cooked into dishes or consumed uncooked like this.
The extreme use of poppy seeds and mustard oil, amongst different elements, does deliver a prolific and distinctive or uncommon taste in Bengali dishes. Thus, for a non-Bengali, it certainly takes some time to develop a style for this celebrated delicacies. Though, there’s no wanting again after that!
The origin of Aloo Posto recipe is believed to be within the British period, the place they reworked all of Bengal’s agricultural lands into fields of poppy, which led to a scarcity of different veggies. This being a cause, a farmer’s spouse as soon as experimented and created a dish with dried and leftover poppy seeds, mustard oil and potatoes. Thus, the Aloo Posto was born.
Knowledgeable Ideas
- Typically, Aloo Posto is dryish (dry to semi-dry). Addition of water will be roughly as per what your desire of consistency is.
- Use very best quality poppy seeds, that are additionally of their shelf life. Whereas making ready the poppy seed paste, you possibly can skip the inexperienced chilies.
- To make the grinding half simpler, soak the poppy seeds in a single day. Simply in case you miss soaking the posto this fashion, soak it in heat water for a few hours.
- Choose to make use of child potatoes or new potatoes as a substitute of standard potatoes. When you choose you possibly can preserve the peels of the newborn potatoes.
- Some sugar and crimson chili powder will also be added. Including turmeric powder just isn’t obligatory.
Extra Bengali Recipes To Attempt!
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Aloo Posto Recipe
Aloo Posto is a conventional Bengali recipe of potatoes cooked in a flippantly spiced poppy seeds paste along with a number of spices, seasonings and mustard oil. This Aloo Posto recipe is straightforward to organize, flavorful, makes for an awesome facet dish with a dal-bhaat (dal and rice) mixture, and can also be naturally vegan and gluten-free.
Prep Time 10 minutes
Cook dinner Time 20 minutes
Complete Time 30 minutes
Forestall your display screen from going darkish whereas making the recipe
Making poppy seeds paste
- Soak the poppy seeds in ¼ cup water for 3 to 4 hours or in a single day . When you overlook soaking , then soak in lukewarm water for an hour or so.
After in a single day soaking, use a nice mesh strainer and drain all of the water.
Add the poppy seeds in a small chutney grinder.
Add 1 inexperienced chili and 1 tablespoon water.
Grind to a nice paste. Add extra water if wanted whereas grinding the soaked poppy seeds.
Making aloo posto
Subsequent rinse, peel, and minimize the potatoes into items measuring 1 to 1.25 inches.
Warmth mustard oil in a pan or kadai (wok) and let it gently smoke on a medium warmth.
Decrease the warmth and add ½ teaspoon nigella seeds (kalonji).
Stir and saute the nigella seeds for a number of seconds.
Add the chopped potatoes. Stir to mix and blend the potatoes evenly with the mustard oil and nigella seeds.
On low warmth, sauté the potatoes, stirring sometimes, till they’re midway cooked or exhibit a faint golden hue on the edges.
Subsequent sprinkle turmeric powder all around the potatoes. Turmeric is an optionally available ingredient.
Stir and blend properly.
- Add the poppy seeds paste and two complete inexperienced chilies. Scrape of all of the poppy seeds paste from the grinder jar and add. You’ll be able to even rinse the jar with some water after which add the water within the pan.
Combine totally to mix all of the elements.
Cooking additional
- Subsequent add ½ to ⅔ cup water. The quantity of water required will depend on the consistency you need. Normally aloo posto has a dry to semi-dry consistency, however for a gravy consistency you possibly can add some extra water.
Stir and blend very properly.
Season with salt and blend once more. It’s also possible to add sugar if you happen to choose.
- Cowl the pan with a lid and on a low warmth simmer until all of the water dries up and the potatoes are cooked. The poppy seeds paste may also prepare dinner by then. Don’t overcook the potatoes. Do verify a few occasions when the potatoes are cooking.
The consistency needs to be dry and there needs to be no water within the pan. The poppy seeds paste may also coat the potatoes.
Whereas serving you possibly can place some recent inexperienced chilies in order for you as a garnish or serve aloo posto as is with some steamed rice.
Serving & Storage
- Serve the Aloo Posto sizzling, with steamed rice and/or dal. It’s also possible to pair a facet of Bhaja (fried greens) when serving Aloo Posto with rice. When you like, pair this meal together with your most well-liked raita or papad.
Retailer leftovers within the fridge in an hermetic container for a few day. The consistency will thicken extra after refrigeration. So whereas reheating, add some water to loosen the thick consistency.
- Add water as wanted to change the consistency.
- Inexperienced chili is optionally available within the aloo posto paste.
- Turmeric powder is optionally available.
- Guarantee recent, good-quality poppy seeds with no stale or rancid scent.
- Think about including a little bit of sugar for a delicate candy style.
- Pink chili powder will also be included if desired.
Vitamin Info
Aloo Posto Recipe
Quantity Per Serving
Energy 331 Energy from Fats 180
% Each day Worth*
Fats 20g31%
Saturated Fats 2g13%
Polyunsaturated Fats 7g
Monounsaturated Fats 9g
Sodium 824mg36%
Potassium 735mg21%
Carbohydrates 35g12%
Fiber 8g33%
Sugar 4g4%
Protein 5g10%
Vitamin A 3IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 38mg46%
Vitamin E 1mg7%
Vitamin Okay 3µg3%
Calcium 216mg22%
Vitamin B9 (Folate) 35µg9%
Iron 3mg17%
Magnesium 83mg21%
Phosphorus 204mg20%
Zinc 2mg13%
* % Each day Values are primarily based on a 2000 calorie weight loss program.
This Aloo Posto Recipe from the weblog archives was first revealed on October 2016. It has been up to date and republished on January 2024.
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