Potatoes with Poppy Seeds Aloo Poshto
Transform your mealtime with the deliciously aromatic Potatoes with Poppy Seeds, also known as Aloo Poshto—a classic Bengali delicacy that's simple yet bursting with flavor. This vegan recipe features tender potato cubes simmered in an earthy, velvety paste made from white poppy seeds and green chilies, all infused with the nutty essence of nigella seeds and the bold richness of mustard oil. With just a hint of turmeric and a touch of heat, this dish strikes a perfect harmony of spice and comfort. Ready in just 35 minutes, Aloo Poshto pairs beautifully with steamed rice for a wholesome, satisfying meal. Dive into this traditional Bengali favorite and savor its unique, authentic flavors!
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Recipe Information
Ingredients
- 4 pieces Potatoes (medium-sized)
- 4 tablespoons White poppy seeds
- 2 pieces Green chilies
- 2 tablespoons Mustard oil
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 1 cup Water
- 0.5 teaspoons Nigella seeds (kalonji)
Instructions
Peel and dice the potatoes into bite-sized cubes. Set aside.
Soak the poppy seeds in warm water for 15 minutes. Drain and grind into a smooth paste with 1 green chili using a small blender or mortar and pestle. Add a little water if needed to achieve a creamy texture.
Heat mustard oil in a pan over medium heat until it reaches its smoking point. Reduce the heat to low and let it cool slightly to remove the raw flavor.
Add nigella seeds to the pan and sauté for 30 seconds until fragrant.
Add the diced potatoes to the pan and stir well to coat them with the oil and nigella seeds.
Sprinkle turmeric powder and salt over the potatoes. Mix thoroughly and sauté for 2-3 minutes.
Pour in one cup of water, cover the pan with a lid, and let the potatoes cook on low to medium heat for about 10-12 minutes or until they are tender. Stir occasionally to prevent sticking.
Once the potatoes are cooked, add the poppy seed paste to the pan. Mix well to evenly coat the potatoes with the paste.
Slice the remaining green chili and add it to the dish for additional flavor. Simmer for another 2-3 minutes, ensuring the poppy seed paste thickens slightly and clings to the potatoes.
Turn off the heat and let the dish rest for a couple of minutes. Serve hot with steamed rice or as a side dish to complement your meal.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2442 mg | 106% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 8.6 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3530 mg | 75% | |
*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.
