Potato Aloo Posto a Bengali Indian Vegetarian Recipe
Discover the irresistible charm of Potato Aloo Posto, a classic Bengali Indian vegetarian recipe that's a perfect blend of simplicity and bold flavors. This traditional dish features tender potato cubes enveloped in a luscious poppy seed (posto) paste, delicately spiced with turmeric and the aromatic Bengali five-spice mix, panch phoron. Cooked in pungent mustard oil, this hearty recipe is elevated by a subtle kick from fresh green chilies and finished with a drizzle of raw mustard oil for an authentic touch. Ready in just 40 minutes, this comforting dish pairs beautifully with steamed white rice or fluffy luchis, making it an ideal choice for a satisfying weeknight meal or a festive Bengali spread. Experience the soulful essence of Bengal on your plate with this easy-to-make, gluten-free recipe!
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Recipe Information
Ingredients
- 4 medium (approximately 500 grams) Potatoes
- 4 tablespoons Poppy seeds (white posto)
- 2 pieces Green chilies
- 3 tablespoons Mustard oil
- 1 teaspoon Panch phoron (Bengali five-spice mix)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons (adjust to taste) Salt
- 1 cup Water
Instructions
Peel the potatoes and cut them into small cubes (about 1/2-inch in size). Wash thoroughly in water and set aside.
Soak the poppy seeds in warm water for 15 minutes, then drain and transfer to a blender. Add 1–2 tablespoons of water to make a smooth paste. Add more water if needed but avoid making it too runny.
Slit the green chilies lengthwise. Reserve for seasoning.
Heat mustard oil in a heavy-bottomed pan or kadhai over medium heat until it starts to smoke lightly, then reduce the heat to medium-low.
Add panch phoron (Bengali five-spice mix) to the hot mustard oil. Allow the spices to crackle and release their aroma for 30 seconds.
Add the cubed potatoes to the pan. Sprinkle turmeric powder and salt. Stir well to coat the potatoes with the spices and oil.
Cook the potatoes on medium heat for 5–7 minutes, stirring occasionally, until they begin to soften but are not fully cooked.
Add the poppy seed paste and mix well so it coats the potatoes evenly. Stir frequently and cook for another 2–3 minutes.
Add 1 cup of water to the pan, stir well, and cover with a lid. Let the potatoes cook on low heat for about 10–12 minutes, or until they are tender and the water is absorbed into a thick sauce.
Adjust salt to taste and add the slit green chilies for a gentle heat and aroma. Cook for another minute.
Turn off the heat and drizzle a few drops of raw mustard oil on top for an authentic flavor boost (optional).
Serve hot with steamed white rice or luchi (Bengali deep-fried flatbread). Enjoy your Potato Aloo Posto!
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 438.3 g | 159% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 26.3 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 851 mg | 65% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 11114 mg | 236% | |
*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.
