Aloo Posto

Aloo Posto


47 people made this

About this recipe: This is an ever popular dish hailing originally from West Bengal but equally appreciated by Bengalis from the eastern part as well. This is a dish that is eaten all season but especially during summer. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but simple and easy enough to cook.

piku California, United States

Serves: 7 

  • 7-8 table spoons posto seeds (poppy seeds)
  • 1/2 cup water to grind posto seeds
  • 5 green chilies
  • 2-3 tablespoons sarser tel (mustard oil)
  • pinch of hing (asafetida)
  • 1/2 teaspoon holud powder (turmeric powder)
  • 400 g aloo (potato)
  • 1-1½cups water to cook
  • salt to taste

Prep:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Soak poppy seeds overnight and grind them in a mixer with ½ cup water, 2 green chilies, and salt to taste till poppy seeds are soft. It should be a thick consistency and can take up to 10 minutes.
  2. While grinding the posto, peel and cut aloo into medium size cubes. Wash well. Drain; add salt.
  3. Add oil in a skillet and heat it up. Add I green chili slit up along with hing and turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning, add posto ground into paste. Keep stiring for a minute. Add ½ cup of water to it and cover. Check after 5 minutes. Add remaining water and green chilies. Cover and cook. Once the aloo is soft and fully cooked, let the water dry up and stir the aloo without mashing them or breaking them. Turn off the heat. Taste and adjust salt. Garnish with a green chilli sliced to 4 pieces.

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Reviews (1)


I just cooked the recipe and it was great. It took very little time and tastes great with Basmati rice and masoor dal (red lentil). I wanted simple and very quick recipe and it was as I expected. I love the aroma of it when it was cooking. It is one of my favorite dish from my childhood. Thanks for sharing this dish Ms. Piku. Any other recipe from you will be appreciable. Sushil Bhattacharya, Bern, Switzerland - 27 Jun 2013

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