Aloo posto — Bengali potatoes in a poppy-seed paste

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Aloo Posto (Potatoes in Poppy Seed Paste)

Name: Aloo Posto (Potatoes in Poppy Seed Paste)
Total time: 35 min
Yield: 4
Cuisine: Bengali
Ingredients: 50 g White poppy seeds (posto); 500 g Potatoes, cut into 2 cm cubes; 4 Green chillies; 0.5 tsp Nigella seeds (kalonji); 3 tbsp Mustard oil; 0.25 tsp Turmeric; Salt; Plain steamed rice, to serve

Potatoes cooked in a pale, nutty paste of ground white poppy seeds with green chilli and raw mustard oil — four ingredients, and one of the dishes Bengalis are most homesick for.

แหล่งที่มา

สูตรโดย Bengali home kitchens · 🏺 ดั้งเดิม · Eastern Indian (Bengali) household cooking

Traditional dish — no single author — Stated plainly because it matters: English Wikipedia has no dedicated article for aloo posto. The page linked here is West Bengal cuisine, which was checked and which names Aloo Posto among the dishes considered symbols of the region's cooking — but it gives no ingredients or method. Everything below (potatoes cooked in ground white poppy seed paste with green chilli, nigella seeds and mustard oil) is the standard Bengali home preparation as widely cooked, not a claim sourced from that page. We would rather show you the gap than link a stronger-looking source we did not verify.

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Soak the poppy seeds in warm water for 30 minutes, then drain and grind them with 2 green chillies and 3–4 tbsp water into a thick, smooth, ivory paste.
💡 A small spice grinder or a mortar works far better than a big blender — poppy seeds are too small and light to catch the blades of a large jug.
Heat 2 tbsp mustard oil in a wide pan until it smokes lightly, then lower the heat. Add the nigella seeds and the 2 whole chillies and wait 15 seconds.
Add the potato cubes with the turmeric and salt. Fry over medium heat for 8 minutes, turning them, until the edges are golden and the surfaces are no longer raw.
Stir in the poppy seed paste and coat every piece. Cook 2 minutes, then add 150 ml water, cover and cook 10 minutes over low heat until the potatoes are tender.
💡 Poppy seed paste catches and scorches easily, and burnt posto is unmistakably bitter. Keep the heat low from here on and stir every couple of minutes.
Uncover and cook off any loose liquid — the paste should cling to the potatoes, not pool underneath. Taste and add salt.
Take it off the heat and stir in the last tablespoon of raw mustard oil. Serve warm or at room temperature with rice.

💡 เคล็ดลับ

The raw mustard oil at the end is not a garnish. It is the sharp, sinus-clearing note the dish is built around — add it off the heat so it stays pungent.
Aloo posto is deliberately pale. Adding onion, garlic, tomato or extra turmeric makes a perfectly nice potato dish, but not this one.
Culinary white poppy seed is a normal grocery item across South Asia and central Europe, but it is restricted or awkward to buy in a few countries including Korea — check before planning around it.
It is eaten warm or cold, and Bengali households often serve it at the start of the meal rather than alongside everything else.