Discover the authentic Homemade Bengali Aloo Posto recipe – a simple yet iconic potato and poppy seed curry from West Bengal. Learn its history, ingredients, cooking method, calories, and tips to make this comforting vegetarian dish at home. Perfect with steamed rice
Homemade Bengali Aloo Posto Recipe Card
A Small History of Aloo Posto
In Bengal, the bond between food and emotions runs deep. Among the many traditional vegetarian delights, Aloo Posto holds a special place. Originating from West Bengal, this dish is a culinary gem that combines the earthy goodness of potatoes with the nutty richness of poppy seeds (posto). The use of posto is deeply rooted in Bengali households, especially in rural kitchens where posto-based dishes are cherished for their simplicity and comfort. This recipe reflects the Bengali philosophy of turning minimal ingredients into soulful meals. Traditionally enjoyed with steamed rice, This Homemade Bengali Aloo Posto Recipe is considered both a comfort food and a cultural identity for Bengalis across generations.
Ingredients (Serves 4)
- 4 medium potatoes (peeled and cut into cubes)
- 4 tbsp posto (white poppy seeds, soaked in water for 1–2 hours)
- 2 green chilies (slit or chopped)
- ½ tsp nigella seeds (kalonji/kalo jeere)
- 3 tbsp mustard oil (preferred for authentic flavor)
- Salt to taste
- Water as required
Cooking Method & Process
Step 1: Prepare Posto Paste
- Drain the soaked posto and grind it into a smooth paste with green chilies and a splash of water. The texture should be slightly coarse, not too fine, for an authentic taste.
Step 2: Temper the Oil
- Heat mustard oil in a kadhai or pan until it smokes lightly. Reduce the flame and add nigella seeds. Let them splutter, releasing their aroma.
Step 3: Add the Potatoes
- Toss in the potato cubes and sauté for 3–4 minutes until they develop a light golden hue.
Step 4: Cook with Posto Paste
- Add the posto paste and stir well to coat the potatoes. Add salt and about ½ cup water. Cover the pan and let the potatoes cook on low flame until soft and infused with the poppy seed flavor.
Step 5: Adjust & Finish
- Once the potatoes are cooked, adjust the consistency. Aloo Posto can be dry or semi-gravy depending on preference. Garnish with fresh green chilies and serve hot with steamed rice.
Cooking Time
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total: 40 minutes
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Calories (Approx. per serving)
- Per serving: ~190 kcal
- Carbohydrates: 24g
- Protein: 5g
- Fat: 8g
Cuisine
- Bengali (Indian)
Course
- Main course / Side dish
Recipe Keys
- Main Ingredient: Potato, poppy seeds
- Flavors: Nutty, earthy, mildly spicy
- Texture: Soft potatoes with creamy posto coating
Recipe Dietary
- Vegetarian
- Vegan (when cooked without ghee)
- Gluten-free
Notes
- For authentic taste, mustard oil is a must.
- Avoid over-grinding posto; a slightly coarse paste brings out the natural flavor.
- Some variations add onions, but traditional Bengali households prefer it without.
- Best enjoyed with plain steamed rice or even with a simple dal.
Where Aloo Posto is Popular
Aloo Posto is primarily popular in West Bengal and Bangladesh, especially as a part of homely lunches. It is considered a “ghar ka khana” dish and is often prepared on hot summer afternoons because posto is believed to have cooling properties. In Bengali weddings and cultural feasts, it also finds a place as a much-loved vegetarian side dish.
The Soul of Bengali Simplicity – Aloo Posto
The Homemade Bengali Aloo Posto recipe is more than just a dish; it’s an emotion for every Bengali household. Made with minimal ingredients like potatoes, poppy seeds, and green chilies, it represents how simplicity can bring depth to flavor. This traditional preparation is light, earthy, and soothing, making it a perfect companion to a plate of steamed rice. Loved across Bengal for its nostalgia and authenticity, Aloo Posto continues to be one of the most iconic vegetarian recipes in Bengali cuisine.
