Aloo Posto By Sayoni Bhaduri


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Aloo Posto

An easy recipe for one of the most famous Bengali side dish using potatoes and poppy seeds.
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Cooking Time

15 Min

Preparation Time

7-10 Min



Rate This Recipe10


  • 3 large potatoes, cubes
  • 2 green chillies, slit lengthwise
  • 1 tbsp nigella seeds/ kalaunji
  • 2.5 tbsp poppy seeds/khaskhas, soaked in water
  • 1 tbsp mustard oil
  • Salt as per taste


  1. 1

    In a wet grinder, throw in drained poppy seeds and 1 slit chilli.
  2. 2

    Whizz the grinder for a minute.
  3. 3

    Open the grinder lid, scrape the sides, add a one and a half tbsp of water for the seeds to form a paste, and grind for another 2-3 minutes or till the poppy seeds form a smooth paste.
  4. 4

    Alternatively, you can use old school silbatta for the process.
  5. 5

    Keep aside.
  6. 6

    In a karai, heat mustard oil and add the nigella seeds.
  7. 7

    Once the seeds start spluttering, add the remaining chilli.
  8. 8

    Add the potatoes to the karai.
  9. 9

    Make sure you stir well so that the oil and seeds coat the potatoes.
  10. 10

    Cover the karai and cook till the potatoes soften slightly.
  11. 11

    At this point add the poppy or posto paste to the potatoes and salt.
  12. 12

    Stir well.
  13. 13

    Keep and eye on the paste and add water if it gets too dry and to create a creamy coating.
  14. 14

    Cook till the potatoes are done.
  15. 15

    Serve with hot masoor dal and steamed white rice.

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