Aloo Posto Recipe: Bengali Potatoes in Posto Bata
Aloo posto is a Bengali dish of potatoes cooked in posto bata, a smooth paste of white poppy seeds. Posto gives the dish its mild, nutty taste and creamy coating. This aloo posto recipe serves 4 and takes about 45 minutes, including soaking time. Eat it with hot rice and dal.
Aloo posto ingredients
- 4 medium potatoes, peeled and cut into cubes
- 4 tablespoons white posto (poppy seeds)
- 2 green chillies, or to taste
- 3 tablespoons mustard oil
- Half a teaspoon kalonji (nigella seeds)
- Half a teaspoon sugar (optional)
- Salt to taste
- About 1 cup water
How to make posto bata
Posto bata is the base of this dish, so take your time here.
- Step 1: Soak the posto in warm water for 30 minutes.
- Step 2: Drain the water, keeping a little for grinding.
- Step 3: Grind the posto with 1 green chilli and a splash of the water until smooth. A small mixer jar works best.
How to cook aloo posto
- Step 1: Heat the mustard oil in a heavy pan until it just starts to smoke, then lower the heat.
- Step 2: Add the kalonji and the second green chilli, slit. Let them sizzle for a few seconds.
- Step 3: Add the potatoes and salt. Cook on medium heat for 5 to 7 minutes, until the edges turn light golden.
- Step 4: Add half a cup of water, cover and cook until the potatoes are soft, about 10 minutes.
- Step 5: Stir in the posto bata and the sugar, if using. Add a splash of water if it looks dry.
- Step 6: Cook for 3 to 4 minutes on low heat, stirring often, until the paste coats the potatoes.
- Step 7: Finish with a few drops of raw mustard oil and serve hot.
Tips for good aloo posto
- Grind the posto fresh. The paste loses its flavour if it sits for long.
- Keep the heat low after adding the paste, as posto catches easily.
- Mustard oil gives the traditional taste. Use another oil if you prefer, but the flavour will change.
- Some homes add a pinch of panch phoron in place of kalonji. Read our panch phoron guide for how to temper it.
Which posto to use
Use white poppy seeds for this dish. Our Pratapgarh poppy seeds are white, with a mild, nutty taste, and come in a 100 g pack. To cook more Bengali dishes, the Bengali spices kit holds posto, panch phoron, black mustard, yellow mustard and kalonji.
Aloo posto FAQs
What is posto?
Posto is the Bengali word for white poppy seeds, also called khus khus in Hindi.
What is posto bata?
Posto bata is a smooth paste of soaked white poppy seeds, often ground with green chilli.
What do you eat with aloo posto?
It is usually eaten with plain rice and dal.
Can I make aloo posto without mustard oil?
Yes, but mustard oil gives the dish its traditional taste, so the flavour will be different.
