Heart-Healthy Aloo Posto
Experience the traditional flavors of Bengal with a heart-healthy twist in this delightful Aloo Posto recipe! Featuring tender potato cubes coated in a velvety poppy seed paste, this dish is lightened up with minimal mustard oil, making it perfect for health-conscious food lovers. Aromatic cumin seeds and vibrant spices like turmeric and red chili powder enhance its bold taste, while fresh coriander adds a refreshing finish. Quick and easy to prepare in under 40 minutes, this nutrient-packed favorite pairs beautifully with steamed rice for a wholesome, satisfying meal. Packed with traditional ingredients and modern flair, this guilt-free comfort food is a must-try for balancing indulgence with wellness.
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Recipe Information
Ingredients
- 400 grams Potatoes
- 50 grams Poppy seeds
- 1 tablespoon Mustard oil
- 2 whole Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 200 milliliters Water
- 0.5 teaspoon Cumin seeds
- 2 tablespoons Fresh coriander leaves
Instructions
Start by peeling the potatoes and cutting them into small, bite-sized cubes. Rinse them in cold water to remove excess starch and set aside.
In a small bowl, soak the poppy seeds in 50 milliliters of warm water for at least 10 minutes. This will make them easier to grind into a smooth paste.
After soaking, drain the excess water from the poppy seeds and grind them into a smooth paste using a blender or mortar and pestle. Add a little water if necessary.
Heat the mustard oil in a non-stick pan over medium heat. Traditionally, Aloo Posto uses more oil, but using less will help keep the dish heart-healthy.
Add cumin seeds to the heated oil and let them crackle for a few seconds. Then, add the green chilies. Cook for about a minute, allowing the flavors to infuse.
Add the cubed potatoes to the pan and sprinkle with turmeric powder, salt, and red chili powder. Stir well to coat the potatoes with the spices.
Cover the pan and cook the potatoes on medium heat for about 10 minutes, stirring occasionally to ensure they cook evenly.
Once the potatoes are partially cooked, add the poppy seed paste. Stir to mix it evenly with the potatoes, then pour in the remaining water and mix well.
Cover and cook for another 10-12 minutes, or until the potatoes are fully cooked and tender, and the water has mostly evaporated, leaving a thick, creamy coating.
Garnish with freshly chopped coriander leaves before serving. Serve warm, accompanied by steamed rice for a delicious, heart-healthy meal.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 8.2 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 817 mg | 63% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2693 mg | 57% | |
*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.
