Aloo posto recipe with step-by-step pictures – aloo posto is a conventional Bengali recipe of potatoes in a flippantly spiced poppy seeds paste. In fact aloo imply potatoes and posto means poppy seeds in Bengali language. This recipe is straightforward to organize, flavorful, makes for an awesome aspect dish with a dal-bhaat (rice) mixture, and can be naturally vegan and gluten free. You must positively give this basic dish of Bengal a strive.
Aloo posto is considered one of my consolation meals with rice. from time to time I make it with steamed rice and a dal. This time throughout durga pooja, I considered sharing the recipe.
Some years again, the recipe of aloo posto was shared with me by our Bengali home assist. I had famous down the strategy and from then onwards, I do make aloo posto from time to time.
This recipe is a no onion no garlic recipe. In order for you you’ll be able to add onions too. I’ve all the time made it with out onions, so I’m not positive how the aloo posto with onions style.
Additionally I do add turmeric powder in aloo posto. However its non-compulsory and you’ll skip it. There are some variations within the recipe like including sugar or purple chilies or panch phoron however I comply with the strategy given to me and it has all the time been good.
Whereas utilizing poppy seeds, do take a notice of their freshness. They need to be of their shelf interval. If they begin turning rancid, then please don’t use them within the recipe. It would spoil the entire dish with bitter style coming from the poppy seeds paste.
The three important substances aside from potatoes that can not be substituted within the recipe are nigella seeds (kalonji), mustard oil and poppy seeds.
Many readers have requested me so as to add vegetarian recipes from bengal, orissa, assam and north jap Indian states. So I might be including some recipes from these states. I do have some recipes given to me by my Bengali home assist.
Aloo posto is all the time served with steamed rice accompanied with kalai dal (urad dal). Although you’ll be able to even simply have it with rice. Not so conventional method is to have aloo posto with chapatis or bread. However belief me steamed rice (bhaat) and aloo posto are a match, you shouldn’t miss.
Step-by-Step Information
How one can make Aloo Posto
Preparation
1. Soak 3 tablespoons white poppy seeds in ¼ cup water. I normally soak the poppy seeds in a single day, in order that the grinding is less complicated.
In any other case they don’t grind properly. Should you overlook the soaking, then soak a minimum of for a few hours in heat water.
Guarantee to make use of very best quality poppy seeds, that are additionally of their shelf life.
2. After in a single day soaking, use a high quality mesh strainer and drain all of the water. Under pic exhibits the soaked poppy seeds.
3. Add the poppy seeds in a small chutney grinder.
4. Add 1 inexperienced chili and 1 tablespoon water. Be aware that you may skip the inexperienced chilies in the event you want.
5. Grind to a high quality paste. Add extra water if required whereas grinding.
6. Subsequent rinse, peel and chop 2 giant potatoes (300 grams potatoes).
Making aloo posto
7. Warmth 2 tablespoons mustard oil in a pan or kadai and let it smoke on a medium flame.
8. Decrease the flame and add ½ teaspoon nigella seeds (kalonji).
9. Stir and saute the nigella seeds for a couple of seconds.
10. Add the chopped potatoes.
11. Combine very properly with oil and nigella seeds.
12. On a low flame saute the potatoes, stirring at occasions, until they’re half achieved or they develop into faint golden from the perimeters.
13. Then sprinkle ¼ teaspoon turmeric powder all around the potatoes. Turmeric powder is non-compulsory and you’ll skip it.
14. Combine very properly.
15. Add the poppy seeds paste and two entire inexperienced chilies. Scrape of all of the poppy seeds paste from the grinder jar and add. You possibly can even rinse the jar with some water after which add the water within the pan.
16. Combine once more.
Cooking aloo posto
17. Now add ½ to ⅔ cup water. The quantity of water required depends upon the consistency you need. Often aloo posto has a dry to semi-dry consistency, however for a gravy consistency, you’ll be able to add some extra water.
18. Stir very properly.
19. Season with salt. You can even add sugar if you need. I don’t add. Add about ¼ teaspoon sugar or as per your style.
20. Combine very properly.
21. Cowl the pan with a lid and on a low flame simmer until all of the water dries up and the potatoes are cooked. The poppy seeds paste can even cook dinner by then. Don’t overcook the potatoes. Do verify a few occasions when the potatoes are cooking. If the potatoes are undercooked and the water has dried up, then you’ll be able to add some water.
21. the consistency must be dry and there must be no water within the pan. The poppy seeds paste can even coat the potatoes.
22. whereas serving you’ll be able to place some recent inexperienced chilies if you need as a garnish or Serve aloo posto plain with some steamed rice.
Extra Potato recipes
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Aloo Posto
Aloo posto is a conventional Bengali recipe of potatoes in a flippantly spiced poppy seeds paste.
Prep Time 10 minutes
Cook dinner Time 20 minutes
Complete Time 30 minutes
Stop your display screen from going darkish whereas making the recipe
making poppy seeds paste
Soak 3 tablespoons poppy seeds in ¼ cup water. I normally soak the poppy seeds in a single day, in order that the grinding is less complicated. In any other case they do not grind properly. Should you overlook the soaking, then soak atleast for a few hours in heat water.
After in a single day soaking, use a high quality mesh strainer and drain all of the water.
Add the poppy seeds in a small chutney grinder.
Add 1 inexperienced chili and 1 tablespoon water.
Grind to a high quality paste. Add extra water if required whereas grinding.
making aloo posto
Subsequent rinse, peel and chop 2 giant potatoes (300 grams potatoes).
Warmth 2 tablespoons mustard oil in a pan or kadai and let it smoke on a medium flame.
Decrease the flame and add ½ teaspoon nigella seeds (kalonji).
Stir and saute the nigella seeds for a couple of seconds.
Add the chopped potatoes.
Combine very properly with oil and nigella seeds.
On a low flame saute the potatoes, stirring at occasions, until they’re half achieved or they develop into faint golden from the perimeters.
Then sprinkle ¼ teaspoon turmeric powder all around the potatoes. Turmeric powder is non-compulsory and you’ll skip it.
Combine very properly.
Add the poppy seeds paste and two entire inexperienced chilies. Scrape of all of the poppy seeds paste from the grinder jar and add. You possibly can even rinse the jar with some water after which add the water within the pan.
Combine once more.
Cooking aloo posto
Now add ½ to ⅔ cup water. The quantity of water required depends upon the consistency you need. Often aloo posto has a dry to semi-dry consistency, however for a gravy consistency you’ll be able to add some extra water.
Stir very properly.
Season with salt and blend properly. You can even add sugar if you need.
Cowl the pan with a lid and on a low flame simmer until all of the water dries up and the potatoes are cooked. The poppy seeds paste can even cook dinner by then. Don’t overcook the potatoes. Do verify a few occasions when the potatoes are cooking.
The consistency must be dry and there must be no water within the pan. The poppy seeds paste can even coat the potatoes.
Whereas serving you’ll be able to place some recent inexperienced chilies if you need as a garnish or serve aloo posto plain with some steamed rice.
- Add water as required.
- Inexperienced chili might be skipped whereas making ready the aloo posto paste.
- Addition of turmeric powder is non-compulsory.
- Use poppy seeds that are of their shelf interval. They need to be recent, of an excellent high quality and shouldn’t scent stale or rancid.
- You can even add a little bit of sugar for a slight candy style.
- Crimson chilli powder will also be added.
Diet Information
Aloo Posto
Quantity Per Serving
Energy 331 Energy from Fats 180
% Each day Worth*
Fats 20g31%
Saturated Fats 2g13%
Polyunsaturated Fats 7g
Monounsaturated Fats 9g
Sodium 824mg36%
Potassium 735mg21%
Carbohydrates 35g12%
Fiber 8g33%
Sugar 4g4%
Protein 5g10%
Vitamin A 3IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 38mg46%
Vitamin E 1mg7%
Vitamin Okay 3µg3%
Calcium 216mg22%
Vitamin B9 (Folate) 35µg9%
Iron 3mg17%
Magnesium 83mg21%
Phosphorus 204mg20%
Zinc 2mg13%
* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.
This Aloo Posto Recipe from the weblog archives first revealed in October 2016 has been up to date and republished on December 2022.
