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Bengali aloo posto served in a bowl with potatoes, poppy seed paste, green chilies, and steamed rice

Bengali Aloo Posto

Potatoes simmered in a thick, nutty white poppy seed paste with green chilies and mustard oil.
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Bengali, Indian
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 50 g white poppy seeds soaked in warm water for 30 minutes
  • 500 g potatoes peeled and cut into medium cubes
  • 2 tbsp mustard oil food-grade
  • 1/2 tsp nigella seeds kalonji
  • 3 whole green chilies slit lengthwise
  • 1/4 tsp turmeric powder optional, for a pale yellow hue
  • 1 cup water divided
  • 3/4 tsp salt or to taste

Equipment

  • 1 Heavy-bottomed pan or Kadai Used for frying and simmering the curry without sticking.
  • 1 Small grinder or blender Required to grind the soaked poppy seeds into a smooth paste.

Method
 

  1. Drain the soaked white poppy seeds and place them in a small grinder along with one green chili and a tablespoon of water. Grind until a smooth, thick paste forms.
  2. Heat the mustard oil in a heavy-bottomed pan over medium heat until a light smoke appears. Add the nigella seeds and two green chilies, letting them sizzle for a few seconds.
  3. Add the cubed potatoes, turmeric powder, and salt to the pan. Sauté for 3 to 4 minutes until the potato edges turn slightly translucent.
  4. Lower the heat and add the ground poppy seed paste along with remaining water. Stir well to coat the potatoes, cover the pan, and simmer on low-medium heat for 12 to 15 minutes until the potatoes are tender and fork-pierces easily.
  5. Remove the lid and cook for another 2 minutes, stirring gently, until excess moisture evaporates and a thick gravy coats the potatoes. Serve hot.

Notes

Adjust the number of green chilies depending on your preferred spice level.
Ensure the potatoes are cut to a uniform size so they cook evenly within the given time.