Bengali style aloo posto recipe: If you have ever tasted the Bengali plate, then you Potato Posto Must have heard the name of This dish is considered to be the life of the kitchen of Bengal. Even though it looks simple, but with rice and lentils, its taste matches that the eaters keep licking the fingers. The special thing is that it does not have to work hard to make it nor need a long list of spices. This dish made only by potato and posts (poppy) is the star of Bengali food. The specialty of this dish is that it does not require a lot of spices. You need
Why is Aloo Posto special?
Aloo Posto is one of the daily dishes in Bengal houses. It is especially eaten with hot rice and lentils. Posto means poppy seeds, whose texture is creamy and also gives light sweetness in food. Together with potatoes, this dish looks so wonderful that you would like to try it again and again.
Required ingredients to make potato poppy-
Potatoes – 3 to 4 medium sized
Poppy (Posto) – 4 tablespoons
Green Chilli – 2 to 3
Mustard oil – 2 tablespoons
Black cumin- half a teaspoon
Turmeric – Half a teaspoon
salt to taste
Water – as per need
Potatoes – 3 to 4 medium sized
Poppy (Posto) – 4 tablespoons
Green Chilli – 2 to 3
Mustard oil – 2 tablespoons
Black cumin- half a teaspoon
Turmeric – Half a teaspoon
salt to taste
Water – as per need
Step-by-step recipe
Soak the poppy: First of all, soak poppy seeds in water for 1 hour. Then grind it and make a smooth paste.
Cut potatoes: Peel the potatoes and cut it into small cubes.
Heat oil: Heat mustard oil in the pan. If you want, you can add 1-2 dry red chili and a little fennel so that the taste increases further.
Fry potatoes: Put potatoes in hot oil and fry till it becomes light golden.
Add poppy paste: Now add poppy paste to it and stir well. Add salt and turmeric and mix.
Add water: Add half a cup of water and cover the potatoes and let it cook. When the potatoes become soft and the gravy becomes thick, then turn off the gas.
Cut potatoes: Peel the potatoes and cut it into small cubes.
Heat oil: Heat mustard oil in the pan. If you want, you can add 1-2 dry red chili and a little fennel so that the taste increases further.
Fry potatoes: Put potatoes in hot oil and fry till it becomes light golden.
Add poppy paste: Now add poppy paste to it and stir well. Add salt and turmeric and mix.
Add water: Add half a cup of water and cover the potatoes and let it cook. When the potatoes become soft and the gravy becomes thick, then turn off the gas.
The right way to serve-
The real fun of Aloo Posto comes with hot boiled rice and lentil dal. Many people also eat it with roti or paratha, but rice-dal is the best combination to taste Bengali style.
Health benefits are also many-
Posto (poppy) is rich in calcium and iron, which is beneficial for bones and brain. At the same time, potato is a good source of carbohydrates, which gives energy immediately. Meaning, Aloo Posto is healthy as well as healthy.
Posto (poppy) is rich in calcium and iron, which is beneficial for bones and brain. At the same time, potato is a good source of carbohydrates, which gives energy immediately. Meaning, Aloo Posto is healthy as well as healthy.
If you want to make your daily dal-rice plate a little special, then try Bengali Aloo Posto once. It is very easy to make and its taste in food is such that a restaurant-style will be made on seeing your plate.
