Low Sodium Aloo Posto
Discover the classic Bengali dish reimagined as 'Low Sodium Aloo Posto,' a healthier take on this flavorful favorite. Featuring tender potatoes simmered in a creamy poppy seed paste infused with aromatic nigella seeds, green chilies, and a touch of mustard oil, this recipe delivers all the richness of traditional Aloo Posto with a mindful approach to sodium. Ready in just 35 minutes, this low-salt masterpiece is both heart-healthy and bursting with authentic taste. Perfectly paired with steamed rice, it’s an elegant addition to any meal. Try this wholesome, easy-to-make dish and savor every bite of artistry and nutrition!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 50 grams Poppy seeds
- 2 units Green chilies
- 0.5 teaspoons Turmeric powder
- 3 tablespoons Mustard oil
- 0.5 teaspoons Nigella seeds (kalonji)
- 250 milliliters Water
- 2 tablespoons Coriander leaves
Instructions
Peel and cube the potatoes into evenly sized pieces to ensure even cooking.
Soak the poppy seeds in warm water for 30 minutes. Once soaked, grind them into a smooth paste using a mortar and pestle or a blender, adding a little water if necessary.
Slit the green chilies lengthwise. Adjust quantity according to your heat preference.
Heat mustard oil in a pan over medium heat until it starts to smoke lightly, which helps mellow its pungency.
Add the nigella seeds to the hot oil and let them sizzle for a few seconds to release their aroma.
Immediately add the slit green chilies and sauté for about 30 seconds.
Add the cubed potatoes to the pan and sprinkle with turmeric powder. Stir well to coat the potatoes evenly with turmeric and oil.
Pour in the poppy seed paste and mix thoroughly, ensuring the potatoes are well-coated.
Add the water to the pan, stir, then cover and simmer on low heat for about 15-20 minutes until the potatoes are cooked through and the mixture thickens.
Taste and adjust with a little salt only if necessary, or add more turmeric for color. Remember this is a low sodium dish.
Garnish with freshly chopped coriander leaves just before serving.
Serve hot with steamed rice for a traditional experience.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 9.3 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 831 mg | 64% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3227 mg | 69% | |
*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.
