Aloo Posto
Discover the quintessential Bengali comfort dish with Aloo Posto, a simple yet flavorful potato curry enriched with the creamy richness of poppy seeds. Featuring tender cubes of potatoes simmered in a fragrant paste of poppy seeds, green chilies, and turmeric, this recipe is elevated by the depth of mustard oil and the subtle zest of nigella seeds. Perfectly balanced in texture and aroma, Aloo Posto is a timeless vegetarian delight that pairs beautifully with steamed rice, making it an ideal choice for an authentic Indian meal. With minimal prep and cook time, this dish is a testament to the magic of regional cooking—earthy, aromatic, and incredibly satisfying. Whether you're exploring Bengali cuisine for the first time or craving a nostalgic classic, Aloo Posto is sure to become a favorite.
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Recipe Information
Ingredients
- 500 grams potatoes
- 50 grams poppy seeds
- 2 green chilies
- 2 tablespoons mustard oil
- 0.5 teaspoon nigella seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 100 milliliters water
Instructions
Peel and cut the potatoes into small cubes, approximately 1 inch in size. Soak in water while preparing other ingredients to prevent them from browning.
Rinse poppy seeds under running water and soak them in warm water for about 15 minutes.
Drain the poppy seeds and blend them with 1 green chili in a grinder to make a smooth paste. You may add a few tablespoons of water if necessary during blending to achieve a smooth texture.
Heat mustard oil in a skillet over medium heat until it reaches its smoking point, then reduce the heat to low, letting the oil cool slightly.
Add nigella seeds to the skillet and let them sizzle for 30 seconds.
Add the cubed potatoes to the skillet and increase the heat to medium. Stir the potatoes occasionally until they start turning golden brown, about 10 minutes.
Add turmeric powder and salt to the potatoes, then mix well to coat the potatoes evenly.
Pour the poppy seed paste into the skillet, decrease the heat to low, and stir gently to mix it with the potatoes.
Add water and bring the mixture to a simmer. Cover the skillet and cook for another 10 minutes or until the potatoes are fully cooked and tender.
Slice the remaining green chili and add it to the dish for a fresh touch of heat, if desired.
Stir well, taste to adjust any seasoning, and serve hot with steamed rice.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 12.5 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3416 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
