Aloo Posto
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Aloo Posto is arguably the most famous and beloved everyday comfort dish from Bengal. It consists of potatoes cooked in a thick, nutty, and creamy paste of poppy seeds (posto) and green chilies. The dish is characterized by its minimalist use of spices, allowing the earthy aroma of the poppy seeds and the pungency of mustard oil to take center stage. The texture is dry yet moist, with the poppy seed paste clinging to the soft potatoes. It is a staple in every Bengali home, known for its cooling and mildly sedative properties. Best served warm with a simple plate of steamed rice and thick Moong Dal.
Ingredients
Cooking Instructions
Tips & Secrets
- Mustard oil is the soul of Aloo Posto; do not replace it with any other oil.
- Grinding the poppy seeds into a fine paste is essential for the creamy mouthfeel.
- A drizzle of raw mustard oil at the end is a traditional touch for an extra kick.
- Always use more green chilies than you think; the poppy seed paste absorbs heat significantly.
Nutritional Information(Per 200g)
220 kcal
4g
14g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.