Whole30 Aloo Posto
Savor the authentic flavors of Bengali cuisine with a Whole30 twist in this "Whole30 Aloo Posto." This wholesome recipe transforms the classic aloo posto into a clean, nutrient-rich dish that's perfect for those on a Whole30 journey. Featuring tender cubes of golden sautéed potatoes coated in a creamy white poppy seed paste and spiced with green chili and turmeric, this dish is a celebration of simple, plant-based ingredients. Mustard oil lends its signature bold aroma, while the smooth poppy seed paste adds an earthy richness that's both comforting and satisfying. Ready in just 40 minutes, this gluten-free, dairy-free, and grain-free recipe pairs wonderfully as a flavorful side dish or a minimalist centerpiece for your Whole30 meal plan. Give your table a taste of tradition with this irresistible Whole30-compliant comfort food!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 4 tablespoons White poppy seeds
- 2 tablespoons Mustard oil
- 2 Green chili peppers
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 cup Water
Instructions
Wash and peel the potatoes. Cut them into small cubes and keep them submerged in a bowl of water to prevent browning.
In a small bowl, soak the poppy seeds in warm water for about 15 minutes to soften them for grinding.
Drain the poppy seeds and grind them into a smooth paste using a small amount of water as needed. Set aside.
Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
Lower the heat and add the drained potato cubes to the pan. Sauté them for 5-7 minutes, stirring occasionally, until they start to turn golden brown.
Add the poppy seed paste to the potatoes along with green chili peppers, turmeric powder, and salt. Mix everything well.
Pour in 1/4 cup of water and cover the pan. Let it cook for about 12-15 minutes on low heat, or until the potatoes are cooked through and soft.
Stir occasionally and check the moisture level. If the mixture is too dry before the potatoes are cooked, add a little more water.
Once the potatoes are cooked, uncover the pan and increase the heat slightly. Continue to cook for another 2-3 minutes, stirring frequently, until any excess water evaporates and the oil starts to separate slightly from the mixture.
Serve the aloo posto hot as a side dish or enjoy it on its own.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 15.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4883 mg | 104% | |
*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.
