Posto – Aloo
This is a preparation of poppy seeds and potatoes. Poppy seeds paste is known as posto in Bengali.
Aloo-posto : A typical Bengali preparation of poppy seeds with potatoes
Ingredients Required:
Poppy Seeds: 1/2 cup
Potatoes: 3 large
Green chillies – 2 to 3 (depending upon taste)
Nigella seeds/Kalonji – 1 tsp
Turmeric powder – 1/3th tsp
Salt- as per taste
Sugar- pinch
Mustard oil- 1 tbsp
Aloo- posto
Method of preparation
Soak poppy seeds in water for 2-3 hours. Grind well with little water so that the paste is smooth and even.
Wash and cut potatoes into bite size pieces.
Heat mustard oil in a pan/wok.
Add Nigella seeds/Kalonji and let it sputter.
Add potatoes and fry them for 1 minute. DO NOT add any water at this point.
Add salt. Add turmeric.
Fry till potatoes become soft.
Add poppy seed paste. Mix well. If mixture is too dry, add a bit of water.
Cook till water evaporates.
Serve with rice.
A Panorama of Thoughts 
I swear to Zeus I’m never opening your blog again around lunch time.
I can smell that dish and clearly I won’t be getting it, for that I make you responsible.
You know it’s almost impossible to get poppy seeds in Seville, I don’t know about the rest of Spain but in here has been impossible to find.
I love Indian food, so simple and so tasty.
Ha ha…if you visit India, I’d definately make that dish for you! 🙂
You seem to be really fond of Indian Food. I am not sure how to solve your problem (of not getting everything) but can’t you order stuff on the internet…I mean,there might be agencies which deliver spices etc too. I’ll find out more on this and let you know if something interesting comes up.
“fresh” products usually get caught in customs, that’s why I don’t riso ordering spices online, I always buy them when I travel.
I love indian food, I know how to cook it “decently” and a trip to India is on my to do list, I was going last year but had some issues and had to postpon it.
You keep posting recipes so I can try them lol
sure 🙂
I love aaloo posto! Will try this recipe and let you know how it turns out.
Oye…its youuuu ! 🙂
Yes, do let me know how it turns out (if you want you could try a variation of it too…like add a few vegetables like Ridge Gourd, cauliflower but only at the stage of frying, nothing after that).
p.s- Do share your interesting recipes too! 🙂
Yes, its me and I love your blog! I will let you know how this dish turns out. I have to find a way to grind the posto as I am not sure if my blender, which only has a large jar, can make a fine paste. Will try it anyway. Is onion also added sometimes. I feel like I have eaten it once with onions but maybe I am confusing different recipes!
Thanks 😀
Sure, onion (chopped) is added too (after adding the potatoes). Fry and then when everything is soft, add posto paste. If you don’t have nigella seeds at home then you could also add sabut jeera or saunf or something called “panch phoron”. Lots of variations available 🙂
I made this today! Overall it came out pretty ok but I made a few mistakes. I didn’t have mustard oil and I think using vegetable oil completely changes the taste. I also got a bit impatient with the potatoes and added the paste before they were well cooked. So, some of the potato bits were not as well cooked as I would have liked. I also completely overestimated the amount of potatoes..too much paste for the potatoes! Also, my posto paste wasn’t very smooth and remained a bit grainy but I didn’t mind that so much. Will send you a picture of my attempt soon :-). I made some dal to go with it and the combination is so comforting!
wow Radhikee…you actually tried it! lots of cooking today 🙂
I don’t think there is anything called a “mistake” when it comes to cooking…its all a series of experiments. Ma often makes posto in vegetable oil, but I guess the potatoes (and all vegetables) need to be well cooked/fried. I guess it takes a little bit of practice …I still goof it up sometimes 🙂
Do send pics 🙂
বাঙালিদের প্রিয় ! 🙂
Theek! (bangla te likhte parlam na…I don’t have the script) Love your blog ! 🙂