Traditional Bengali Alu Posto Recipe

Ingredients

  • 500 grams of potatoes
  • 2 tablespoons of poppy seeds
  • 2 green chillies
  • 1 teaspoon of turmeric powder
  • Salt to taste
  • 2 tablespoons of mustard oil
  • 1/2 teaspoon of nigella seeds (kalonji)
  • 1/2 cup of water

Steps and instructions

  1. Peel and cut the potatoes into cubes.
  2. Soak the poppy seeds in water for about an hour.
  3. After soaking, grind the poppy seeds with the green chillies into a fine paste.
  4. Heat mustard oil in a pan. Add the nigella seeds and let them splutter.
  5. Add the potato cubes to the pan and stir well.
  6. Add the turmeric powder and salt to the pan and mix well.
  7. Cover the pan and cook on medium heat until the potatoes are half-cooked.
  8. Add the poppy seeds paste to the pan and mix well.
  9. Add water and let it cook on low heat until the potatoes are fully cooked and the water has evaporated.
  10. Check the seasoning and adjust if necessary.
  11. Remove from heat and serve hot.

Tools for making

  • Peeler - Used to peel the potatoes.
  • Knife - To cut the potatoes into cubes.
  • Grinder/Blender - To grind the soaked poppy seeds and green chillies into a paste.
  • Pan - To cook the potatoes and the paste.
  • Spatula - To stir and mix the ingredients in the pan.

Recipe variations

  • Use sweet potatoes instead of regular potatoes for a different flavor.
  • Add finely chopped onions and tomatoes for a more flavorful curry.
  • Add a teaspoon of sugar to balance the flavors.
  • Add a teaspoon of garam masala for an extra kick of spice.
  • Replace the water with coconut milk for a creamy texture.
  • Add a handful of chopped spinach or other leafy greens for added nutrition.
  • Squeeze a little lemon juice over the dish before serving for a tangy twist.
  • For a non-vegetarian option, add cooked chicken or shrimp to the curry.
  • Garnish with freshly chopped coriander leaves for added freshness.
  • Adjust the spiciness by adding more or less green chillies.

Recipe overview

Alu Posto is a classic Bengali dish that beautifully pairs the creaminess of poppy seeds with the earthiness of potatoes. This delicious and hearty vegetarian recipe is sure to become a favorite in your household. It is a simple and easy-to-make dish, requiring just a handful of ingredients, most of which are likely already in your pantry. This recipe yields a warm, comforting curry, with a hint of spice from the green chillies and a nutty flavor from the mustard oil. Pair it with hot steamed rice for a satisfying meal.

Common questions

  1. Can I use any type of potatoes for this recipe?
    Yes, you can use any type of potatoes for this recipe. However, it is recommended to use starchy potatoes like Russet or Yukon Gold for the best results.
  2. Can I replace poppy seeds with something else?
    Poppy seeds are a key ingredient in this recipe and provide a unique flavor. It is best to use poppy seeds for an authentic taste. However, if you cannot find them, you can try using melon seeds as a substitute.
  3. Can I adjust the spiciness of the dish?
    Yes, you can adjust the spiciness according to your preference. Increase or decrease the number of green chillies used to make it spicier or milder.
  4. Can I use vegetable oil instead of mustard oil?
    Mustard oil adds a distinct flavor to the dish, but if you are unable to find it, you can substitute it with vegetable oil. However, the taste will be slightly different.
  5. How should I serve Alu Posto?
    Alu Posto is typically served as a side dish with steamed rice or Indian bread like roti or paratha. It can also be enjoyed with pulao or biryani.

Serving dishes and utensils

  • Cutting board - Used for chopping and cutting the potatoes.
  • Knife - Essential for cutting the potatoes into cubes.
  • Grinder or blender - Needed to grind the soaked poppy seeds and green chillies into a fine paste.
  • Pan - Used for cooking the alu posto.
  • Spatula - Necessary for stirring and mixing the ingredients in the pan.
  • Cover or lid - Used to cover the pan while the potatoes are cooking.

Origin stories

Alu Posto hails from the eastern Indian state of West Bengal, a region known for its rich culinary tradition and love for poppy seeds, also known as 'posto' in Bengali. The dish is a testament to the Bengali's ability to transform even the simplest of ingredients into a delicacy. The poppy seeds used in Alu Posto are a symbol of opulence, given their high cost in ancient times, and this humble potato dish has been a beloved comfort food in Bengali households for centuries. Interestingly, in Bengali culture, a meal with 'posto' is typically enjoyed during the afternoon, as the slight narcotic effect of the poppy seeds is believed to induce sleep, perfect for a post-lunch siesta. Thus, Alu Posto serves not just as a gastronomic delight, but also a cultural emblem of the Bengali way of life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.