A super easy, quick and delicious Bengali recipe of potatoes cooked with poppy seeds paste. This one is most Bengalis’ favorite vegetarian recipe
Among the lot of Bengali recipes on my blog, I haven’t actually shared one of the most loved ones. I am talking about the Bengali aloo posto (potatoes with poppy seeds). So, there is no bong that I have met till date who’s said they do not like aloo posto. And if you are wondering why, then the answer is simple. Firstly, the recipe has potatoes (we can’t do without them) and secondly, potatoes cooked in a yummy poppy seeds paste mix spells comfort food. Not only is this a quick and easy recipe, but it also tastes supremely delicious. Made in mustard oil tempered with paanch phoron and cooked in the poppy paste – it is dreamy indeed!
Cooking is mustard oil is what Bengali food is all about. The sweetness of the oil, brings about the best in our recipes. Also, the combination of paanch phoron in mustard oil, is unbeatable. So, paanch means five and phoron means tempering in Bangla. Hence, the paanch phoron is a mix of five whole spices, that is normally added to hot oil in Bengali cuisines, to flavour it. A lot of recipes, both vegetarian and non-vegetarians, start with this tempering, like the aloo posto’s. However, like most traditional recipes, this one too has its version from home to home. And I am sharing with you the one I have grown up eating. Having said that, I also know, I don’t come close to how maa makes it. But don’t worry, the recipe is foolproof and just too yummy!
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Aloo potol – Pointed gourd and potatoes curry
Bhaja moong dal (Bengali roasted moong dal)
Aloo peyaj bhaja (Bengali aloo bhaja)
Aloo posto
The Bengali aloo posto (potatoes with poppy seeds) is a mildly spiced potato recipe. And like most Bengali vegetarian preparations, this one is made without onion and garlic. In fact, even without ginger, for that matter in this case. The only heat that this curry gets is from the use of fresh chilis. While I also grind chilis along with the poppy seeds, I like adding some more while finishing the posto prep off. But that is completely optional. So if you want to keep it, you can very well do so. The aloo posto gets a sweet flavour as well, from the poppy seeds paste and the mustard oil too.
While a lot of home recipes also have onions in this recipe, I haven’t added them. But even that tastes great! So, if you want to add some too, you could add them right after you temper the oil.
Comfort food
This for me is comfort food. The way to have the Bengali aloo posto is with some steamed rice and dal. There is just no other way to do it! This makes for a perfect lazy weekend lunch or weekday dinner. And after this hearty meal, the only thing you ought to do is take a long nap. Sounds like a good deal, right? So, make this super special Bengali potato recipe soon and enjoy it with you family and friends. And if you do, do share your food pictures with me over Instagram. I’d love to hear your back from you.
Eat hearty!
Bengali aloo posto (potatoes with poppy seeds)
Equipment
- Shallow cooking pot with lid
Ingredients
- 4-5 medium potatoes diced
- 4 tbsp poppy seeds
- 5-6 fresh chilis
- 1 dried red chili
- 1 tbsp paanch phoron*
- 1 tsp turmeric powder
- 4 tbsp mustard oil
- salt to taste
Instructions
- Soak the chilis and poppy seeds, in water, for at least 30 minutes thereafter strain and grind to a smooth paste, using 2-3 tablespoons of water. Keep it aside
- Heat the oil, over medium flame until it smokes. Add the dried chili and paanch phoron. Once the mustard seeds in it crackle, add the potatoes, turmeric and salt
- Stir fry these until the potatoes get a light brown colour on them
- Add in ½ cup of hot water, cover and cook the potatoes on a medium flame until 90% cooked
- Next add the poppy seeds paste along with 2-3 slit chilis (optional) and mix in gently. Reduce the heat to medium-low, cover and cook
- Once the potatoes are cooked completely switch the flame off and drizzle a spoon of mustard oil
- Serve your yummy Bengali aloo posto with a bowl of steamed rice and dal. Enjoy!
Notes
- *Paanch phoron is a Bengali whole spices mix of onion seeds (kalonji), cumin seeds (jeera), mustard seeds (rai), fenugreek seeds (methi) and fennel seeds (snauf)
- The aloo posto is a semi-dry side dish recipe. However, if you'd like to make a gravy of it increase the amount of water to be added in step 4 by another 1/2 cup
- 1 cup = 250 milliltres
- tbsp - tablespoon
- tsp - teaspoon
