Aloo Posto

Savor the comforting flavors of Bengal with Aloo Posto, a classic vegetarian dish that highlights the nutty richness of poppy seed paste paired with tender, golden potatoes. This simple yet flavorful recipe features aromatic nigella seeds blooming in mustard oil, lending it a distinctive earthy aroma, while a touch of green chili adds gentle heat. Aloo Posto is a quick and wholesome recipe, ready in under an hour, with minimal ingredients like turmeric and salt that let the natural flavors shine. Perfectly paired with steamed rice, this dish is a delightful fusion of creamy texture and subtle spices, making it an ideal choice for a light yet satisfying meal. Whether you're exploring Bengali cuisine or looking for a unique potato recipe, Aloo Posto is sure to impress!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams potatoes
• 50 grams poppy seeds
• 2 green chilies
• 2 tablespoons mustard oil
• 0.5 teaspoon nigella seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon salt
• 100 milliliters water

Directions

Step 1

Peel and cut the potatoes into small cubes, approximately 1 inch in size. Soak in water while preparing other ingredients to prevent them from browning.

Step 2

Rinse poppy seeds under running water and soak them in warm water for about 15 minutes.

Step 3

Drain the poppy seeds and blend them with 1 green chili in a grinder to make a smooth paste. You may add a few tablespoons of water if necessary during blending to achieve a smooth texture.

Step 4

Heat mustard oil in a skillet over medium heat until it reaches its smoking point, then reduce the heat to low, letting the oil cool slightly.

Step 5

Add nigella seeds to the skillet and let them sizzle for 30 seconds.

Step 6

Add the cubed potatoes to the skillet and increase the heat to medium. Stir the potatoes occasionally until they start turning golden brown, about 10 minutes.

Step 7

Add turmeric powder and salt to the potatoes, then mix well to coat the potatoes evenly.

Step 8

Pour the poppy seed paste into the skillet, decrease the heat to low, and stir gently to mix it with the potatoes.

Step 9

Add water and bring the mixture to a simmer. Cover the skillet and cook for another 10 minutes or until the potatoes are fully cooked and tender.

Step 10

Slice the remaining green chili and add it to the dish for a fresh touch of heat, if desired.

Step 11

Stir well, taste to adjust any seasoning, and serve hot with steamed rice.

Nutrition Facts

Serving size	779.4 grams (779.4g)

Amount per serving	% Daily Value*
Calories	1024

Total Fat 50.50g	65%
Saturated Fat 5.80g	29%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2441mg	106%
Total Carbohydrate 130.10g	47%
Dietary Fiber 23.70g	85%
Total Sugars 12.50g
Protein 23.80g	48%

Vitamin D 0IU	0%
Calcium 841mg	65%
Iron 14mg	75%
Potassium 3416mg	73%

*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.

Source of Calories

Fat: 42.5%

Protein: 8.9%

Carbs: 48.6%