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A classic Bengali comfort food featuring tender potatoes in a thick, nutty poppy seed paste. It's simple, mildly spiced, and pairs perfectly with steamed rice and dal.
Prepare the Poppy Seed Paste
Temper Spices and Sauté Potatoes
Cook with Poppy Seed Paste
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A classic Bengali comfort food featuring tender potatoes in a thick, nutty poppy seed paste. It's simple, mildly spiced, and pairs perfectly with steamed rice and dal.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 260.76 calories per serving with 5g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer and Finish
Sauté one finely sliced onion until golden brown before adding the potatoes for a sweeter, more complex flavor.
Incorporate other vegetables like ridge gourd (jhinge), pointed gourd (potol), or drumsticks along with the potatoes.
Add 1-2 tablespoons of grated coconut or a few soaked cashews while grinding the poppy seeds for a richer, creamier texture.
Squeeze a little bit of lemon juice at the end of cooking for a fresh, tangy twist.
Poppy seeds are an excellent source of essential minerals like calcium and magnesium, which are vital for bone health, and zinc, which supports the immune system.
Mustard oil is rich in monounsaturated and polyunsaturated fats (MUFA and PUFA), including omega-3 fatty acids, which are beneficial for cardiovascular health.
The dietary fiber in poppy seeds can help promote regular bowel movements and support overall gut health.
Aloo Posto can be part of a balanced diet. Potatoes provide carbohydrates for energy, while poppy seeds are a good source of minerals like calcium, magnesium, and dietary fiber. Mustard oil contains heart-healthy monounsaturated fats. However, it is calorie-dense, so portion control is recommended.
One serving of Aloo Posto (approximately 185g) contains around 280-320 calories. The exact count can vary based on the amount of oil used and the size of the potatoes.
Bitterness in the posto paste can occur for two main reasons: either the poppy seeds were old or stale, or the paste was over-fried or burnt during cooking. Always use fresh poppy seeds and sauté the paste on low heat with constant stirring.
While you can use other neutral oils like sunflower or vegetable oil, mustard oil is essential for the authentic, pungent flavor and aroma that defines traditional Aloo Posto. Using another oil will significantly alter the taste of the dish.
For a super smooth paste, ensure you soak the poppy seeds in warm water for at least an hour. Using a powerful small grinder jar (like a chutney jar) helps. Grinding the soaked seeds without water first, then adding water bit by bit, also yields a finer texture.
Store leftover Aloo Posto in an airtight container in the refrigerator for up to 2-3 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave before serving.