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Recipes,Lunch,Veg Lunch,Regional Lunch

Sep 23, 2012







A quick and practical way to make Aloo Posto - an all time favourite Bengali potato recipe. Watch out for those amazing tips!


    2 dry red chillies
    2 bay leaves
    1/2 tea spoon: kalo jeera/ kalonji/ onion seeds/ nigella seeds (different names for the little, black seeds)
    1/2 a red onion, shallot finely chopped
    6 potatoes: cubed and parboiled. Parboiling ensures that you don't have to use too much oil
    50 g Posto/ poppy seeds, khus khus in Hindi, (Khous Khous in Lebanese): ground into a powder and then made into a thick paste by adding a bit of water
    1 tsp each of turmeric and cumin powder
    1/2 tsp each of red chilly powder and sugar
    1 tsp, or more, of salt
    3 green chillies split into half
    1 tbsp cooking oil. While any oil will do, the traditional Bengali oil of choice is mustard oil.


  • TIP: Parboil potatoes for 7 minutes in the microwave

To make the paste

  • Add 1 glass of water to khus khus
  • mix well
  • Heat a nonstick pan
  • add 3 tablespoons of vegetable oil to the pan
  • Add 3 dried red chillies
  • Add 6 green hillies
  • Add 1 tablespoon of black cumin seeds
  • Now add the potatoes in batches and stir gently for 3 minutes
  • Add 1 tablespoon of turmeric and mix well
  • Add 1/2 teaspoon of cumin seeds
  • Add 1 teaspoon of red chilli powder
  • Add 1 teaspoon of salt and stir for about a minute
  • Add poppy paste (khus khus) and stir well
  • Add half a glass of water
  • TIP: Add water to soften the potatoes
  • Increase the flame and cook for about 3 minutes
  • Break the alu with fingers to check if its soft and cooked
  • Serve hot.

About Kalyan KarmakarFollow On


Kalyan is a food and travel blogger, who is excited about Indian food and tries his best to bring it alive through his stories. He is happiest when he eats at small, family-run places. He blogs at Finely Chopped.

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