Aloo Posto, a classic dish in Bengali cuisine, consists of a rich potato curry made with a creamy blend of Poppy Seeds, also known as Khuskhus or Posto. With a few clever techniques, this delightful delicacy can be easily prepared.
Jump to:
- Debjani's Note
- 20 Bengali dishes to try before you die
- Bengali Aloo Posto
- Watch how to cook the perfect Aloo Posto
- Bengali Aloo Posto Recipe variations
- Another variation - Hostel special Alu Postor Torkari
- Biulir Dal and Bengali Aloo Posto -the perfect pair
- Frequently Asked Questions
- Here's how I cook Aloo Postor Torkari at Debjanir Rannaghar
- Recipe Card
- Pairing Aloo Posto
- Bengali Vegetarian Recipes from Debjanir Rannaghar
- Have you tried the Quick Bengali Aloo Posto recipe from Debjanir Rannaghar?
- Here's the Easy Alu Posto Recipe Pin for your Pinterest Board!
Debjani's Note
How can you easily identify a bong family when you come across a group of individuals at a tourist spot? While there are numerous methods, a distinctive approach is to observe if they are seeking out a "Pure Bengali Hotel" (not a restaurant) to indulge in their beloved Bhat, Daal, and Aloo Posto! It may sound peculiar, but it holds true for us. We have the ability to search for our preferred comforting meal in any location, regardless of the weather. Aloo Posto, a genuine bong delicacy, is not merely a dish to savor, but rather an emotion that resonates with us.
20 Bengali dishes to try before you die
While writing my post on 20 Bengali Dishes to Try Before You Die!, I had a realization that I haven't yet shared my experience with Aloo Posto. It's strange to think of myself as a Bengali Food Blogger without featuring the king of Bengali comfort food on my blog. Posto is an essential ingredient in any Bengali kitchen, from birth to death and even during weddings. The combination of Aloo Posto and Kalai Er Daal is a savior for many of us.
Bengali Aloo Posto
Just for the sake of the readers, Aloo Posto is a Potato curry prepared with a thick paste of Poppy Seeds or Khuskhus.
Watch how to cook the perfect Aloo Posto
Bengali Aloo Posto Recipe variations
The recipe for Bengali Aloo Posto differs among households, with some enjoying a drier version known as Aloo Postor Torkari, while others prefer a semi-dry Alu Posto. Occasionally, onion is added to the Aloo Posto (piaj aloo posto), but I will be sharing a recipe without onion. This particular recipe is suitable for vegans.
I was born into a Ghoti family, hailing from West Bengal. Like many Ghoti families, ours has a deep love for Posto. However, I am aware that there are also Bangal families, with roots in Bangladesh, who share this fondness for Posto. It is fascinating how certain foods can transcend boundaries and bring people together. My journey with Posto began in my own home, where we would prepare dishes like Posto-r Tarkari or aloo Posto with Kalai er Daal at least once a week, using a moderate amount of Posto. Don't get me wrong, I do enjoy Posto r Tarkari, but sometimes it can become a bit overwhelming, especially when I have an overdose of it during my visits to my in-laws' place.
My mother-in-law has a regular habit of cooking Posto on a daily basis. It is mandatory to have Posto, whether or not you enjoy it. This is her steadfast rule. One aspect of preparing Posto that I find displeasing is the limited amount of Poppy seeds used in the Sabzi, which my mother tends to do. Additionally, she often pairs it with Masoor Daal. Of course, this is necessary due to the high cost of Poppy seeds and the inability to make it in large quantities at least three times a week.
Another variation - Hostel special Alu Postor Torkari
Okay, this is funny! In every hostel in West Bengal, they prepare Posto r Tarkari, but with a twist. They add three times the usual amount of Shorshe or Til, and sometimes even Sooji. I have vivid memories of enjoying Posto r Tarkari with Mustard in the hostel at Kalyani University, and my husband has a similar story from the Jadavpur University hostel. This just goes to show that all hostels have a brotherly bond when it comes to substituting expensive ingredients with more affordable ones, all in the name of serving and satisfying hungry students. There's no limit to the types of Daal that can be served.
Now, when it comes to my own kitchen, I like to be a bit generous with the Posto when making Aloo Poshto. I love pairing it with Kalai er Daal and a slice of Gondhoraj Lebu for that extra touch of flavor.
Biulir Dal and Bengali Aloo Posto -the perfect pair
I'm kicking off this post with a catchy phrase: Aloo Posto is the ultimate comfort food for Bengalis. We recently spent 15 days in Kerala with Pasta, and upon our return, the first thing I whipped up for dinner was Aloo Posto and Kalai er Daal. Pasta thoroughly enjoyed her meal, and so did I. The same scenario played out after Durga Puja. We would gather with our neighbors in our complex to celebrate, and once the festivities were over, I cooked up another batch of Aloo Posto and Kalai er Daal.
Some Bengalis might wonder why I'm sharing the Aloo Posto recipe when it's such a well-known dish. On the other hand, there may be some who are grateful that they no longer have to call their mothers for the recipe. Give it a try and let your mom know how it turns out! Or prepare it for your loving and caring wife! Maybe even treat a group of friends who are craving Aloo Posto, or simply relish it by yourself and savor the goodness of this quintessentially Bengali dish!
Frequently Asked Questions
This classic Bengali dish is made with simple ingredients you probably already have: potatoes (aloo), poppy seeds (posto dana), mustard oil, and a few basic spices. It's surprisingly easy to make - just take a look at the recipe!
That's an interesting question! Compared to some other Bengali dishes, it can be considered a healthier option. Potatoes provide potassium and carbohydrates, while poppy seeds are a good source of calcium, iron, and magnesium. Plus, we only use a moderate amount of mustard oil. All in all, it's a relatively healthy dish.
That's a bit of a complicated issue, especially since poppy seeds (posto dana) aren't available everywhere, in fact, banned in some countries. But, they are a good source of calcium, magnesium, phosphorus, zinc, and fiber.
Here's how I cook Aloo Postor Torkari at Debjanir Rannaghar
Recipe Card
Aloo Posto
Ingredients
- 500 g Potato
- 75 g Poppy Seed/ Posto/ Khuskhus adjust as per your need; I prefer to add 1 Tbsp. for each piece of Potato
- 4 Green Chili
- ½ teaspoon Onion Seed/ Kalo Jeera optional
- 1 teaspoon Salt
- 4 tablespoon Mustard Oil
Instructions
- Soak the Poppy Seeds or Posto in clear water for half an hour.
- Create a thick paste using either a Shil Nora or a food processor.
- Personally, I like to include a single green chili when making the paste.
- Add a small amount of salt to the Poppy Seed Paste.
- If you do not have access to a Shil Nora or food processor, you can use the dry jar of a mixer grinder to make the paste by adding water.
- Thoroughly wash the Potatoes.
- Remove the skin.
- Cut them into small cubes and place them in water.
- It is necessary to soak the potatoes, otherwise, they will turn a dirty light brown color.
- Now, heat up 3 tablespoons of oil in a deep pan.
- Temper it with the Onion Seed or Kalo jeera.
- Add the Potato cubes.
- Fry them on a medium flame for 3-4 minutes or until the Potatoes soften slightly.
- Next, add a pinch of salt and mix it in, along with the green chilies.
- Cook for 2 minutes.
- Include the Poppy seed paste and mix it in.
- Continue cooking until the raw smell of the Poppy Seed paste is completely gone.
- Add 1 cup of water to cover the potatoes and then cover the pan with a lid.
- Cook until the potatoes have completely softened, adjusting the water if necessary.
- Adjust the thickness of the gravy according to your preference. I personally like a medium-thick gravy.
- Once it is done, add 1 tablespoon of Mustard oil and mix it in.
- Serve aloo posto hot with steamed rice and Biulir Dal.
Video
Notes
Nutrition
Pairing Aloo Posto
Bengali Vegetarian Recipes from Debjanir Rannaghar
- Lau Shaker Chorchori (Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Tell-a-tale of Luchi Sada Aloo Chorchori Breakfast | Sada Aloo Chorchori Recipe
- Kochu Shak er Ghonto (also known as Taro Leaf Mishmash)
- Chana Bhapa (also known as Bengali Bhapa chenna)
- Paneer er Dalna (also known as Niramish Paneer Er Torkari)
- Papor er Dalna (also known as Bengali Papad Curry)
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
- Shukto (also known as Bengali Shuktoni)
- Aloo Phulkopir Dalna (also known as Phulkopi Aloor Dalna)
- Jhuri Aloo Bhaja (also known as Bengali Aloo Bhaja)
- Niramish Bhuni Khichuri (also known as Bengali Bhuni Khichuri)
- Kolar Bora (also known as Bengali Banana Fritters)
- Mochar Ghonto Narkel ar Bhaja Bori diye (also known as Bengali Banana Blossom Curry)
- Posto Diye Laushak Bhate (also known as Bengali Bottle Gourd leaves Mash with Poppyseed Paste)
- Phulkopir Singara (also known as Kolkata style Fulkopir Shingara)
- Phulkopir Roast (also known as Bengali Roasted Cauliflower!)
Have you tried the Quick Bengali Aloo Posto recipe from Debjanir Rannaghar?
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes, or if you have any questions or recipe requests.
Here's the Easy Alu Posto Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Sharmistha dey says
awesome recipes.... thank you debjani didi