Aloo Postoআলু পোস্ত

Name: Aloo Posto
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3 servings
Cuisine: Bengali
Ingredients: 3 medium Potato, peeled and cubed into 2cm pieces (aloo / আলু); 4 tbsp White poppy seeds (posto / পোস্ত); 3–4 Green chilli (kancha lonka / কাঁচা লঙ্কা), slit; 2 tbsp Mustard oil (sarson tel / সরষের তেল); 1/2 tsp Kalonji / nigella seeds (কালোজিরা); 1/2 tsp Turmeric (haldi / হলুদ); 1 small Onion, finely sliced (piyaz / পিঁয়াজ) — optional; 1/2 tsp Sugar (chini / চিনি); to taste Salt (noon / নুন)

⏱ Prep 25m🍳 Cook 25m🍽 Serves 3🌿 Vegan

Video: Kabita's Kitchen (YouTube)

Aloo Posto is the dish that explains Bengal — minimal ingredients, maximal restraint, and a flavour so quietly assured it needs nothing added. White poppy seeds ground with green chilli into a thick, ivory paste coat potato cubes as they cook, forming a dry, clinging crust that is nutty, subtly bitter, and gently hot. Mustard oil is not negotiable here; it is what makes the dish taste like Bangla and not like any other cuisine on earth. Simple enough for a weekday, meditative enough for a Sunday.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪Potato, peeled and cubed into 2cm pieces (aloo / আলু)3 medium
▪White poppy seeds (posto / পোস্ত)4 tbsp
▪Green chilli (kancha lonka / কাঁচা লঙ্কা), slit3–4
▪Mustard oil (sarson tel / সরষের তেল)2 tbsp
▪Kalonji / nigella seeds (কালোজিরা)1/2 tsp
▪Turmeric (haldi / হলুদ)1/2 tsp
▪Onion, finely sliced (piyaz / পিঁয়াজ) — optional1 small
▪Sugar (chini / চিনি)1/2 tsp
▪Salt (noon / নুন)to taste

🌍 Cooking abroad? Substitutions

White poppy seeds (posto / khus khus) are sold at Indian grocers — do not substitute blue or black poppy seeds, which have a very different, more pungent flavour that would overpower this delicate dish.
Mustard oil is the defining flavour of Aloo Posto; outside South Asia it is sold at Indian grocers as 'pure mustard oil'. The cold-pressed variety (brown tin) has more character than refined (yellow tin).
Poppy seeds are restricted in some countries (UAE, Singapore, Taiwan). White sesame seeds, toasted and ground, make a fair textural substitute — the flavour is nuttier and milder, but the dish remains good.

Method

1Soak posto in 4 tbsp warm water for 20 minutes. Transfer to a blender or stone grinder with the green chillies and 2–3 tbsp water; grind to a smooth, thick paste. The paste should be white and paste-like, not watery.
2Heat mustard oil in a kadhai or wok over high heat until it just begins to smoke — you will see the yellow colour lighten. Reduce to medium heat. This step removes mustard oil's raw bitterness and is essential.
3Add kalonji; when the seeds splutter, add the sliced onion (if using) and fry until translucent, about 3 minutes.
4Add turmeric and the potato cubes. Toss to coat in the oil and spices; fry for 4–5 minutes, stirring occasionally, until the potato edges turn faintly golden.
5Add the posto paste and salt. Reduce heat to low and stir continuously for 2 minutes, coating every potato cube. The paste will sizzle — keep stirring so it does not stick.
6Add 3–4 tbsp water, cover, and cook on very low heat for 8–10 minutes until the potato is completely tender when pierced. Lift the lid and stir once or twice during cooking.
7Uncover, add sugar, and stir on medium heat for 1–2 minutes to evaporate any remaining moisture. The finished dish should be dry and coating — no gravy. Serve with steamed white rice.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.