Aloo Posto is a classic Bengali dish of potatoes stir-fried with a vibrant mix of panch phoron — a five-spice mix — then doused in a creamy poppy seed sauce. It’s as delicious as it is simple and it makes the perfect side for dal and steamed rice or roti.
What is Aloo Posto?
Aloo posto (alu posto) is an Indian recipe of potatoes cooked in a lightly but vividly spiced poppy seed sauce.
Although this is one of the better known vegetarian dishes from West Bengal, a state in eastern India, you might never run across it at an Indian restaurant. Not eating it, however, would be missing out on one of the most delicious Indian potato recipes ever.
Potatoes feature commonly in many Indian side dishes, like Aloo Gobi, Bombay Potatoes, Jeera Aloo and Dum Aloo. But Bengali Aloo Posto, pronounced “aa-loo poash-tow” with a soft “t”, is rather unique, for a couple of reasons. For one, it is spiced with a vibrant mix of seed spices, panch phoron, that laces the dish with notes of spicy, bitter, earthy and sweet. For another, Aloo Posto is doused in a dry but creamy poppy seed sauce instead of a coconut sauce or a cream sauce, like many south Indian and north Indian recipes are.
Poppy seeds are used in many spicy Indian curries but no one uses them with quite the skill, prolificacy and love that Bengali cooks do. They blend it up into creamy sauces for fish, meat, beans and vegetables, mix it up into a chutney with mustard and green chilis, and mash it with potatoes to make crunchy fritters, among dozens of delicious applications.
How well they understand the use of poppy seeds is vividly demonstrated in an Aloo Posto. One wouldn’t really think of neutral potatoes and poppy seeds as culinary soulmates. But when Bengali cooks marry them to each other with a sprinkle of panch phoron, the result is a dish that sings to your tastebuds and brings them to life.
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Why you’ll love this recipe
- Uniquely delicious. This aloo posto recipe is a very different dish from aloo matar, aloo palak and other Indian aloo dishes you might be used to, but it is absolutely scrumptious.
- Easy to make. This is an easy Indian dish to add to your repertoire. Cooking it couldn’t be any simpler and the result is stunningly flavorful.
- Versatile. Serve this aloo posto with nearly any Indian meal for a true comfort food experience.
- Nut-free, soy-free, vegan and gluten-free. The creaminess here comes from poppy seeds, not nuts, making this dish friendly to most diets.
Ingredients
Skip to recipe card below for exact quantities of ingredients.
- Poppy seeds (khus khus). Use white poppy seeds, which are typically used in Indian cooking.
- Green chili peppers. You can use locally available jalapeno peppers or serrano peppers. If you have access to an Indian store buy the slim, spicy green chilies sold there. If sensitive to heat deseed the peppers and/or use just one. You can make the recipe as mild or as spicy as you like.
- Panch phoron. This is a simple mix of five whole-seed spices — nigella seeds (kalonji), cumin seeds (jeera), fenugreek seeds (methi), mustard seeds (sarson) and fennel seeds (saunf). If you don’t have panch phoron on hand just mix half a teaspoon of each of these seeds.
- Potatoes. Small potatoes, like new potatoes or baby potatoes, make for a prettier presentation, but regular sized red or yellow potatoes are fine. Don’t use starchy potatoes that bread down easily, like russet potatoes, in this recipe.
Variations
- Some cooks add onions to this recipe. If you’d like to include this, slice a medium red onion thinly and add to the skillet or wok after the seeds sputter. Saute until soft before adding potatoes.
- Turmeric is not traditionally added to aloo posto but if you want to add it for its health benefits, add ½ a teaspoon of turmeric powder to the wok after the mustard sputters, then quickly add the potatoes.
How to make aloo posto
Soak poppy seeds in water for 30 minutes. Add green chili peppers to the blender jar.
Blend or grind into a very smooth, fine paste with a very creamy texture. Set aside.
Heat oil in a kadhai or wok over medium-high heat. Add the panch phoron. If using mustard oil, wait for the oil to begin smoking before adding the panch phoron.
As soon as the mustard crackles add the chopped potatoes and mix. Stir-fry the potatoes for a couple of minutes.
Add the blended poppy seed paste to the potatoes and mix.
Add a cup of water to the potatoes and mix well. Add salt to taste. Bring to a boil.
Lower heat to medium-low, cover with a lid and cook until the potatoes are tender, about 10 minutes.
Let the aloo posto cook uncovered until the sauce has reduced quite a bit and is almost dry. Turn off heat. (If you want a saucier dish with a bit of gravy, you can turn off the heat earlier.)
Expert tips
- Use small potatoes to make aloo posto for a nice presentation. This dish can look rather plain because of the neutral colors, and small potatoes add more visual appeal. Multicolored baby potatoes, if you can find them, would be spectacular in this recipe. You don’t need to peel the potatoes.
- Edible mustard oil is hard to find in the United States (except in Indian stores where it is sold as a massage oil due to FDA labeling requirements) but it is the oil used most commonly in Bengali cuisine. If you have mustard oil, use it in this recipe for an authentic and traditional flavor. Always heat mustard oil until it smokes gently before you add other ingredients to it.
What to serve with aloo posto
- Serve aloo posto as a side dish with dal and basmati rice for a tasty Indian meal.
- Serve it with an Indian flatbread like roti.
Storage instructions
- Refrigerate: Aloo posto can be refrigerated for up to three days. Place in an airtight container before placing in fridge.
- Freeze: Place the aloo posto in a freezer-safe container and freeze for up to three months.
- Reheat: Thaw and reheat in the microwave or on the stovetop. Add a little water if needed.
More vegan Indian potato recipes
If you love this aloo posto recipe, be sure to check out more vegan Indian recipes on Holy Cow Vegan!
Aloo Posto
Ingredients
- 6 tablespoon poppy seeds (khus khus)
- 2 green chili peppers (split down the middle)
- 1 tablespoon vegetable oil (or mustard oil, if you have it)
- 1 tablespoon panch phoron
- 1 pound potatoes (baby potatoes are great, but you can use regular sized yellow or red potatoes. Halve or quarter the baby potatoes. If using regular potatoes chop into ¾-inch cubes)
- Salt to taste
Instructions
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Soak poppy seeds in ½ cup water for 30 minutes. Add green chili peppers to the blender jar and blend into a very smooth paste.
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Heat oil in a kadhai or wok over medium-high heat. Add the panch phoron. If using mustard oil, wait for the oil to begin smoking before adding the panch phoron.
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As soon as the mustard crackles add the potatoes to the wok and mix. Stir-fry the potatoes for a couple of minutes.
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Add the blended poppy seed paste and a cup of water to the potatoes and mix well. Add salt to taste and bring to a boil.
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Lower heat to medium-low, cover the wok, and cook until the potatoes are tender, about 10 minutes.
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Let the aloo posto continue cooking, uncovered, until the sauce has reduced quite a bit and is almost dry. Check salt and turn off heat. Serve hot or warm.
Notes
- Use small potatoes to make aloo posto for a nice presentation. This dish can look rather plain because of the neutral colors, and small potatoes add more visual appeal to the dish. Multicolored baby potatoes, if you can find them, would be spectacular in this recipe.
- Mustard oil is hard to find in the United States (except in Indian stores where it is sold as a massage oil due to FDA labeling requirements) but it is the oil used most commonly in Bengali cuisine. If you have mustard oil, use it in this recipe for an authentic and traditional flavor. Always allow mustard oil to smoke gently before you add other ingredients to it.
Storage instructions
- Refrigerate: Aloo posto can be refrigerated for up to three days. Place in an airtight container before placing in fridge.
- Freeze: Place the aloo posto in a freezer-safe container and freeze for up to three months.
- Reheat: Thaw and reheat in the microwave or on the stovetop. Add a little water if needed.
Nutrition
The post Aloo Posto (Bengali Potatoes in Poppy Seed Sauce) appeared first on Holy Cow Vegan.
