Aloo posto is everyday Bengali food at its most comforting. Poppy seeds, or posto, became central to the cooking of the Rarh region – Bankura, Birbhum and Burdwan – in the nineteenth century, when opium cultivation under the British left the seeds cheap and plentiful. Families there still eat some form of posto almost every day.
The dish is pale, creamy and nutty, with only green chillies for heat and a last drizzle of raw mustard oil for bite. Potatoes cut into cubes soak up the paste until it coats them thickly. It is eaten as part of a traditional lunch after a bitter shukto and before the dal, mixed into hot rice with a squeeze of lime.
At a glance
| Region | West Bengal |
|---|---|
| Cuisine | Bengali |
| Diet | Vegan |
| Course | Side dish |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | potato / poppy seeds / green chilli / mustard oil |
Ingredients
- 4 medium potatoes (about 500 g), peeled and cut into 2 cm cubes
- 5 tbsp white poppy seeds (posto)
- 4 green chillies (2 for paste, 2 slit)
- 3 tbsp mustard oil
- 1/2 tsp kalonji (nigella seeds)
- 1/4 tsp turmeric powder (optional)
- 1/2 tsp sugar
- 1 cup water
- Salt to taste
Method
- Soak the poppy seeds in warm water for 30 minutes. Drain and grind with 2 green chillies and 2-3 tbsp water to a smooth, thick paste. Stone-ground on a sil-nora is traditional; a mixer works if you grind in bursts and scrape down often.
- Heat 2 tbsp mustard oil in a kadhai until it smokes, then lower the heat to medium. Add the kalonji and slit green chillies and let them sizzle for 10 seconds.
- Add the potato cubes and turmeric if using. Stir-fry for 4-5 minutes until the edges look lightly translucent but not browned.
- Add salt and 1 cup water, cover and cook on low-medium heat for 8-10 minutes until the potatoes are just tender and most of the water has been absorbed.
- Stir in the poppy seed paste and sugar. Cook uncovered on low heat for 3-4 minutes, stirring gently, until the paste thickens and coats the potatoes. Add a splash of water if it gets too dry.
- Turn off the heat and drizzle the remaining 1 tbsp raw mustard oil over the top. Mix lightly and serve warm.
Tips
- Do not cook the posto paste for long – once it loses its moisture it turns grainy and slightly bitter.
- Add a few pieces of jhinge (ridge gourd) or onion along with the potatoes for the popular variations jhinge aloo posto and peyaj posto.
- Poppy seeds are restricted for import or carriage in some countries; check before travelling with them.
Serve with
Hot steamed rice and masoor dal, with a wedge of lime.