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
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
This error message is only visible to WordPress admins
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.
India Food Network or IFN has a mission to take Indian food to the world. It is your one-stop destination for everything food in India. We've got delicious recipes, hungry travellers and tons of culinary fun, created and curated for foodies by foodies.