Traditional Bengali Aloo Posto
Diced potatoes lovingly coated in a rich, nutty poppy seed paste with green chillies, finished with pure Sree Ghee for the quintessential Bengali soul-comfort meal.
Prep Time
15 mins
Cook Time
20 mins
Servings
3-4 People
Difficulty
Easy
Ingredients Required
- 4 Medium potatoes, peeled and cubed evenly
- 4 tbsp Poppy seeds (Posto), soaked in warm water and ground to a smooth paste with 2 green chillies
- 1.5 tbsp Mustard oil & 1 tbsp Sree Ghee
- 1/2 tsp Kalonji (Nigella seeds)
- 3 Slit green chillies
- 1/2 tsp Turmeric powder (optional/traditional minimal)
- Salt to taste and 1/2 cup warm water
Step-by-Step Method
Heat mustard oil in a kadai and temper with kalonji seeds and slit green chillies.
Add diced potatoes and sauté on medium heat for 4-5 minutes until lightly sealed.
Add salt and 1/2 cup water. Cover and cook on low flame until potatoes are 80% tender.
Add the freshly ground posto paste and cook uncovered on gentle heat for 3-4 minutes so the paste coats every potato cube.
Turn off flame, drizzle 1 generous tablespoon of aromatic Sree Ghee over the warm dish, cover for 2 minutes and serve with Steamed Rice and Biulir Dal.