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)
Soak the poppy seeds in water for about an hour. Drain the water and grind the seeds to a smooth paste.
Heat the mustard oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped green chilies and sauté for a minute.
Add the cubed potatoes and turmeric powder. Mix well and sauté for 2-3 minutes.
Add salt to taste and mix well. Cover the pan with a lid and cook until the potatoes are soft.
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.
Add sugar (if using) and mix well. Cook for an additional 1-2 minutes.
Remove the pan from heat and let the dish cool for a few minutes.
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.