How do you recognize a bong family in one go especially when you find a bunch of people in a tourist destination? Well, there are too many ways available but one unique way is to check whether they are searching for a “Pure Bengali Hotel” (not a restaurant) for having their favorite Bhat, Daal, and Aloo Posto! Sounds wired! But not to us! We can search for our favorite comfort platter in any place, in any weather! The true blue bong delicacy Aloo Posto is less a dish to cherish but more of an emotion to us!
- 20 Bengali dishes to try before you die
- Bengali Aloo Posto
- Bengali Aloo Posto Recipe variations
- Biulir Dal and Bengali Aloo Posto
- Here's how I cook Aloo Postor Torkari at Debjanir Rannaghar
- Recipe Card
- Aloo Posto Recipe Video
- 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!
20 Bengali dishes to try before you die
I realized one weird thing while writing the post 20 Bengali Dishes to Try Before You Die! that I have not shared my experience with Aloo Posto so far! Am I really allowed to consider myself a Bengali Food Blogger as the Baap of Bengali comfort food is missing from my blog? Can anybody be able to think about a Bengali kitchen without Posto! We Bongs can have Posto in any condition starting from birth to death and even during Marriage! The deadly combo of Aloo Posto and Kalai Er Daal is life savor to 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.
Bengali Aloo Posto Recipe variations
By birth, I am Ghoti (a person having roots in West Bengal). Alike every Ghoti family mine is also too much close to Posto! Though I know many Bangal families (a person having roots in Bangladesh) are also close to Posto. In fact, I believe few foods have the power to cross many barriers. My journey of having Posto started at my house where Posto r Tarkari or aloo Posto with Kalai er Daal used to prepare at least once a week with moderate use of Posto. It is not that I don’t love Posto r Tarkari but sometimes got irritated. Especially after having an overdose of it whenever I am at my in-law’s place.
My MIL has a tendency to prepare Posto almost every day! Whether you like it or not you have to have Posto! This is her Rule of Posto! One thing I hate about making Posto is using the lesser amount of Posto in the Sabzi that is what Mom does and she mostly serves it with Masoor Daal! Obviously, she has to do it given Posto or Poppy seed is expensive and it is not possible to make it in bulk at least thrice a week.
Hostel special Alu Postor Torkari
Then there is Posto r Tarkari prepared in every Hostel where 3 times extra Shorshe (Mustard Seed) or Til (Sesame Seed) and sometimes Sooji (Semolina) are added while making the dish! I still remember having Posto r Tarkari punched with Mustard in the university hostel at Kalyani University and Hubby shares a similar story about the Jadavpur University hostel. This proves that all hostels are “bhai bhai” (having brotherly relations) while it is coming to substitute Posto with less expensive ingredients but to serve and make hungry students happy in hostels. You can’t expect any special type of Daal; anything can be served.
Finally coming to Debjani’s own kitchen; I prefer to use a bit extra Posto while making Aloo Poshto. I pair it with Kalai er Daal along with a piece of Gondhoraj Lebu (Lime).
Biulir Dal and Bengali Aloo Posto
I have started this post with a tagline that Aloo Posto is the ultimate comfort food when it comes to the food preference of a bong. We were traveling almost for 15 days in Kerala along with Pasta and after returning first thing I prepared for dinner is Aloo Posto and Kalai er Daal Pasta cherished her dinner like anything and so I am. The same thing happened after Durga Puja. We used to have food in our complex along with all the residents to celebrate Pooja and the first thing I cooked after Puja is again Aloo Posto and Kalai er Daal!
Bongs may complain about why I am sharing the recipe of Aloo Poshto. After all, everybody knows it! While another group can think to thank me as they don’t need to call their Mom for the recipe! Do try and share your experience with your Mom! Or just cook for your loving and caring wife! Or maybe for a bunch of friends craving for Aloo Posto or just to cherish yourself with the goodness of very much Bengali Aloo Posto!
Here's how I cook Aloo Postor Torkari at Debjanir RannagharPrint
Aloo Posto is a signature Bengali delicacy cooked with Potato chunks along with Poppyseed paste aka Posto Bata
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2-3 People 1x
- Category: Side Dish
- Method: cooking
- Cuisine: Bengali
- Diet: Vegetarian
- 500g Potato
- 75g Poppy Seed/ Posto/ Khuskhus (adjust as per your need; I prefer to add 1 Tbsp. for each piece of Potato)
- 4 Green Chili
- ½ Tsp. Onion Seed/ Kalo Jeera (optional)
- 1 Tsp. Salt
- 4 Tbsp. Mustard Oil
- Soak Poppy Seed or Posto in plain water for 30 minutes.
- Make a thick paste using Shil Nora or a food processor.
- I prefer to add 1 green chili while making the paste.
- Add a little salt to the Poppy Seed Paste.
- In case you are not available with a Shil Nora (shil batta) or food processor, use the dry jar of a mixer grinder to make the paste by adding water.
- Wash Potatoes thoroughly.
- Remove the skin.
- Cut into small cubes and soak in water.
- Soaking potatoes is required else potatoes will turn dirty light brown in color.
- Now heat 3 Tbsp. oil in a deep bottom pan.
- Temper it with Onion Seed or Kalo jeera.
- Add Potato cubes.
- Fry on a medium flame for 3-4 minutes or till Potatoes soften a bit.
- Now add a little salt and give it a mix and add green Chilies.
- Cook for 2 minutes.
- Add Poppy seed paste and mix.
- Cook till the raw smell of Poppy Seed paste gone completely.
- Add 1 cup of water to cover the potatoes and cover the pan with a lid.
- Cook till potatoes soften completely and adjust water if required.
- Adjust gravy according to your preference. I prefer a medium-thick gravy.
- Once done add 1 Tbsp. Mustard oil and mix.
- Serve it hot with steamed rice and Biulir Dal.
Kalo Jeera is completely optional.
- Serving Size: 75g
- Calories: 314
- Sugar: 4.5g
- Sodium: 594mg
- Fat: 22g
- Saturated Fat: 2.5g
- Carbohydrates: 28.1g
- Fiber: 4.9g
- Protein: 6.2g
- Cholesterol: 0mg
Keywords: Aloo Posto, Aloo Posto Recipe, Bengali Aloo Posto, Debjanir Rannaghar, authentic Aloo posto recipe video
Aloo Posto Recipe Video
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!
I would love to see a picture if you are making it following my recipe which you can share here at email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.