Want to treat yourself to delightful Bengali cuisine for breakfast, lunch, or dinner? Try this mouthwatering Aloo Posto at home to enjoy the richness of this Bengali delicacy. Cubed potatoes and poppy seeds paste mixed with a hint of common Indian spices are used to make the classic Bengali dish aloo posto. ‘Aloo’ means ‘potato’ and ‘posto’ means ‘poppy seeds’ in Bengali, so it got its name ‘Aloo Posto’. It is a staple dish in every Bengali household and is loved by people of all ages. It is a vegan and gluten-free dish. Check out this easy to make Aloo Posto recipe at home and enjoy it with your loved ones:
Ingredients For Aloo Posto
4 potatoes (chopped into cubes)
1 tsp onion seeds
5 tbsp white poppy seeds
2 tbsp mustard oil
1 tsp turmeric
½ tsp cumin seeds
salt as per taste
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How To Make Aloo Posto
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1. In a bowl add some water and soak thepoppy seedsfor 20-30 minutes.
2. Add ½ cup water, soaked poppy seeds, and two green chilies to a blender grind to a thick paste. Set aside
2. Season the paste with salt and make sure that the paste is thick in texture.
3. Wash the potatoes and then cut them into little cubed pieces.
4. Now heat the oil in a medium-sized pan and add kalonji seeds and cumin seeds. Wait for 2 minutes, add the potatoes to the oil and begin to cook for 4-5 minutes on medium flame.
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5. Now add turmeric, green chillies, and salt and stir it well for some time.
6. Add a cup of water and cover the pan. Stirring it in between, add the posto/poppy seeds paste and continue cooking until the potatoes turn soft.
7. Mix everything well and cook till the water is absorbed completely.
8. Turn the heat off and serve it with rice and or luchi. (Luchi To Kochuri: Try These 3 Quintessential Bengali Breakfast)
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