One of us travels to Calcutta often and every return gives us a new dish to show you. This time around we are going to show you a great Bengali potato curry. Aloo is potato in most Indian languages and posto is the Bangla word for poppy seeds. Just because it is a Bengali dish, don’t be compelled to use mustard oil. A simple dish such as this turns out great should you use a cooking oil that tastes neutral. We used sunflower oil. Make it our way and your potato dish will better any potato mash or stir fry you have ever eaten.
Our recipe of aloo posto will yield 4 servings, with 209 kilocalories in each. To follow our aloo posto recipe, you will need the ingredients listed below.
Ingredients, Measurements & Nutritional Values
|To Pressure Cook|
|Water to pressure cook||As required|
|Poppy Seed Paste|
|Poppy seeds (Khus Khus)||50 grams|
|Sunflower oil||1 tablespoon|
|Nigella seeds (Kalonji)||1 teaspoon|
|Mustard seeds||1 teaspoon|
|Palm jaggery||15 grams|
Click on the nutritional chart below to zoom
- Potatoes are a good source of vitamin B6 which breaks down glycogen and aids the body with performance and endurance.
- Poppy seeds contains dietary fibers that reduce bad cholesterol (LDL).
Video Walk Through – Aloo Posto – Potato & Poppy Seed Curry – Potato Curry
Instructions – Aloo Posto – Potato & Poppy Seed Curry – Potato Curry
- Wash potato thoroughly.
- Chop and dice into bite size pieces.
- Transfer the diced potato to a pressure cooker.
- Cover with water.
- Pressure cook for 2 whistles and allow the pressure to release naturally.
- Once the pressure is released, drain the potato through a colander and set aside.
Make Poppy Seed Paste
- Set a pan on medium heat.
- Add poppy seeds and toast them for a minute or two. Pay close attention so that they are not burnt.
- Transfer the toasted poppy seeds to a grinder.
- Add green chilli and little water. Blitz into a smooth paste.
Stir Fry Aloo Posto
- Set a sauce pan or pan on medium heat.
- Add sunflower oil.
- Add mustard seeds, nigella seeds and green chilli to the oil. Allow them to splutter for a minute.
- Add sliced shallots and salt. Saute and sweat shallots for 5 minutes.
- Add pressure cooked potato and brown it for two to three minutes.
- Add the poppy seed paste. Mix well for a minute.
- Add palm jaggery and mix again. If you are not fond of palm jaggery, you can use cane or coconut jaggery. Even brown sugar would suit the purpose. However, palm jaggery is the healthiest option.
- Lower the heat to medium-low and cook until most of the moisture is reduced. It should take around 10 to 15 minutes.
Serve aloo posto hot with any rice, millet or bread of your choice.
Aloo Posto – Potato & Poppy Seeds Curry, another healthy recipe, the hissing cooker way.