Aloo posto is one of Bengal's classic preparations, drawing attention to the rather distinct poppy seeds along with very soft potatoes. This comforting vegetarian preparation is simple but surprisingly satisfying in flavour. It is a favourite in many Bengali homes, as the creamy, nutty poppy seed sauce coats the potatoes wonderfully to create a richly aromatic dish. If you are ready to prepare this delectable dish, then you need to follow this easy aloo posto recipe. Begin by soaking poppy seeds in water and grinding them into fine paste. Then, fry potatoes in mustard oil, usually cubed, for the right flavour. Onions, chillies, and spices like cumin seeds are added to infuse more flavour and depth. The magic of this recipe of aloo posto lies in the assimilation of flavours. Once the potatoes become tender, add the poppy seed paste so it mixes well with potatoes and spices. A finishing with mustard oil often imparts depth and character to the dish. Aloo posto is one of those simple dishes that is best served with steamed rice. It is an absolute pleasure for vegetarians, both as food and as a promise to the world of Bengali cooking and taste. The dish can be relished at any meal and is also considered a puja speciality. It impresses all who seek a comfort food rich in flavour. Taste the simplicity and warmth of this much-loved Bengali dish, and let each bite bring you closer to the heart of Bengal.

• 500 gms potato
• 50 gms poppy seeds
• 2 tbsp mustard oil
• 2 green chilli
• As per taste salt
• 1/2 tsp turmeric powder

• Aloo posto is a Bengali dish that perfectly combines the creamy texture of poppy seeds with tender potatoes. This vegetable dish is not only delectable but is also exceedingly easy to prepare, so it's no wonder everyone craves to have it at home.
• The nutty flavour of posto, combined with the earthy taste of potatoes, gives this dish an indulgence as a comfort food to be savoured along with rice and rotis.
• Here's how you make this mouthwatering dish step by step.
• Soak 50 gms of poppy seeds in water for 1 hour.
• This step makes all the difference, as soaking helps with the softening of the seeds.
• While blending, they form a very smooth paste.
• Drain the water once soaked, grind the poppy seeds with only a little fresh water if required, and you will have a creamy, thick paste ready to add richness to your dish.
• Next, heat in a pan two tablespoons of mustard oil over medium heat. Bengalis always make use of mustard oil.
• It gives the dish its distinct flavour that comes out perfectly with other ingredients, too.
• Now, when the oil is hot enough, add one teaspoon of nigella seeds, commonly known as kalonji or black cumin.
• Let them crackle as their aromatic oils come out in the dish.
• After the nigella seeds have begun to crackle, add two chopped green chillies to the pan.
• Add as many as you wish based on your spice tolerance.
• Add 500 gms of diced potatoes after the chillies.
• One prefers using waxy potatoes since they retain their shape during the cooking process.
• Stir the potatoes so that the potatoes get well coated with the oil and spices.
• Continue on medium heat for 5-7 minutes or until they are slightly brown and absorb the flavours of the spices.
• Once the potatoes are half-cooked and starting to become soft, it is time to add the ground poppy seed paste to the mixture.
• Mix in the ground poppy seed paste, salt to taste, and 1/2 teaspoon of turmeric powder.
• The latter will give a golden yellow colour to the final product and also its earthy flavour to it. Mix everything very well so that the potatoes are well coated with the poppy seed paste and the spices.
• Now, you should reduce the heat and let it simmer for about 10-15 minutes.
• Stir occasionally to stop the potatoes from sticking to the pan.
• Keep the flame low during the cooking process so that the potatoes are cooked thoroughly.
• As the dish cooks, the poppy seed paste will thicken into a rich, creamy sauce that clings well to the tender potatoes. Just be sure to check the thickness- keep adding water if it becomes too thick.
• Once the potatoes are well done and soft, taste and adjust the seasoning if necessary.
• Garnish with fresh coriander leaves just before you serve to add a bright colour pop and to uplift the dish with its fresh herbal note.
• Aloo posto is best eaten hot, accompanied by white rice steaming or rotis hot from the stove.
• The dish seems to have a special place in the hearts of Bengalis, but it's also a favourite of people who relish the subtle flavours of Indian cuisine.
• In short, it's a dish that's as appetizing with its minimal ingredients and traditional cooking methods as it is delectable. Soothing flavours and creamy texture make this dish the perfect choice for any weeknight dinner or a family gathering.
• With a handful of effortless steps and familiar ingredients, you will bring the flavour of Bengal to your table with every single meal, truly doing justice to the concept of eating. So, enjoy your Aloo Posto and revel in the taste of homely goodness!