Bengali Aloo Posto Dish Recipe



You can customize the dish to your desired ways – we’ve only given a common version.


  • 2 cups of potatoes, peeled and cubed
  • 1/2 cup of poppy seeds (posto)
  • 2-3 green chilies, chopped
  • 1/4 tsp of turmeric powder
  • Salt to taste
  • 2 tbsp of mustard oil
  • 1 tsp of cumin seeds
  • 1/2 tsp of sugar (optional)


  1. Soak the poppy seeds in water for about an hour. Drain the water and grind the seeds to a smooth paste.

  2. Heat the mustard oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

  3. Add the chopped green chilies and sauté for a minute.

  4. Add the cubed potatoes and turmeric powder. Mix well and sauté for 2-3 minutes.

  5. Add salt to taste and mix well. Cover the pan with a lid and cook until the potatoes are soft.

  6. Add the ground poppy seed paste and stir well. Add a little water if the mixture is too thick. Cover the pan with a lid and cook for an additional 5-7 minutes.

  7. Add sugar (if using) and mix well. Cook for an additional 1-2 minutes.

  8. Remove the pan from heat and let the dish cool for a few minutes.

  9. Serve the aloo posto with rice or roti.

Note: You can also add some chopped coriander leaves to enhance the flavor and aroma.

Enjoy your delicious and authentic Bengali Aloo posto, it’s a perfect side dish with rice, roti and dal.