Aloo Posto | Bengali Aloo Poshto | How to make aloo posto?
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Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
Pungent and flavourful aloo posto - aloo sabzi with khus-khus paste
Ingredients
  • 2 medium potatoes
  • 3 Tbsp khus-khus/gasa gase/poppy seeds
  • ½ Tbsp mustard/cooking oil
  • ¼ Tsp jeera
  • ¼ Tsp ground raw mustard seeds/rai
  • 1 broken dry red chilli
  • ½" grated ginger
  • 1 slit green chilli
  • ¼ Tsp haldi/turmeric
  • Salt to taste
  • 2 Tbsp water to make posto (poppy seeds paste)
  • Coriander leaves to garnish
Method
  1. Peel and dice potatoes into large dices
  2. Boil potatoes till almost soft. Keep aside
  3. While potatoes are boiling, in another pan, lightly roast gasa gase/khus-khus till they release their aroma. Do this on low flame. Allow them to cool
  4. Once the gasa gase/khus-khus are cooled, dry grind them without water into a coarse powder
  5. Add 1-2 Tbsp water and grind into a paste. Keep aside
  6. In a pan, heat oil and add ¼ Tsp jeera and ground raw mustard and let the jeera splutter
  7. Add dry red chilli, fry. Add slit green chilli and grated ginger
  8. Next add boiled and drained potatoes and mix well
  9. Add haldi,salt and mix well
  10. Add posto or gasa gase/khus-khus paste. Mix
  11. Adjust consistency by adding 1-2 Tbsp water so that all the gasa gase/khus-khus paste coats the aloo. Cook covered for 5 minutes on low flame
  12. Garnish with coriander. Serve hot
Notes
Potatoes can also be cooked in the tadka itself. Boiling them before makes the posto faster to prepare

Add a pinch of hing/asafoetida for extra flavour

Adjust spiciness as per your taste
Recipe by Food Of Interest at https://foodofinterest.com/aloo-posto/