High Protein Aloo Posto
Elevate traditional Bengali comfort food with this High Protein Aloo Posto recipe, a wholesome twist on the classic dish! Packed with tender potatoes infused with the nutty richness of poppy seed paste, this recipe takes it up a notch by incorporating protein-rich tofu and roasted chickpea flour, creating a nutrient-dense, flavorful meal. Cooked in mustard oil for an authentic aroma and spiced with turmeric and green chilies for a gentle heat, this dish is a perfect blend of nutrition and indulgence. Topped with fresh coriander leaves, it’s a must-try for anyone seeking a high-protein vegetarian delight that pairs beautifully with steamed rice or flatbread. Easy to prepare and loaded with traditional Indian flavors, this recipe is your next healthy obsession! Keywords: high protein vegetarian recipe, aloo posto twist, tofu recipes, Bengali cuisine.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 50 grams Posto (Poppy Seeds)
- 30 grams Chickpea Flour (Besan)
- 200 grams Tofu
- 2 tablespoons Mustard Oil
- 3 pieces Green Chilies
- 0.5 teaspoons Turmeric Powder
- 1 teaspoons Salt
- 120 milliliters Water
- 2 tablespoons Coriander Leaves
Instructions
Peel and cube the potatoes into 1-inch pieces and set aside.
Soak the poppy seeds in warm water for 15 minutes, then drain and grind to a fine paste with a splash of water.
In a pan, dry roast chickpea flour on low heat until it turns golden brown and emits a nutty aroma, then set aside.
Cut tofu into small cubes and lightly fry in 1 tablespoon of mustard oil until golden. Remove and set aside.
In the same pan, add the remaining mustard oil and fry green chilies until they begin to blister.
Add potatoes to the pan, seasoning with turmeric powder and salt. Stir well to coat the potatoes.
Pour in 120 milliliters of water and cover, allowing the potatoes to cook over medium heat until they are tender, about 10-12 minutes.
Once potatoes are cooked, add the poppy seed paste and toasted chickpea flour, stirring thoroughly.
Mix in the fried tofu cubes and cook for an additional 5 minutes, letting flavors meld together.
Garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2487 mg | 108% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 14.8 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1532 mg | 118% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3993 mg | 85% | |
*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.
