Aloo Posto

Name: Aloo Posto
Total time: 2400 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 4 medium sized Potatoes peeled and cubed into small size; 2 medium sized Onion peeled and chopped (not too fine); 3-4 Green chillies; 25 gms White Poppy Seeds/ Posto /Khus Khus /Posta Dana; 1/4 tsp Kalo Jeera /kalonji /nigella seeds; 2-3 tbsps Mustard oil plus some more to drizzle; 1 pinch Turmeric powder; Salt to taste

Jibita Khanna @Jibitakhanna

#week11 #CA26 #lostandfoundrecipe
This is a Bengali style Potato (Aloo) curry made with Poppy seed paste. It goes well with hot steaming rice. I love adding pyaz /onion too along with the potato though a separate dish Pyaz posto is also made of pyaz / onion and poppy seed only but I love the combo of potato and onion together along with poppy seed with a drizzle of mustard oil at the end to give that pungent taste of the mustard oil.
You can make the recipe with Ridge gourd/Jhinge too…. Then it’s called Jhinge Posto but along with the ridge gourd you can add potato to give more body to the curry and onion too which gives that added flavor to the curry.
With this generation, these simple but delicious recipes are slowly losing its race.

Jibita Khanna @Jibitakhanna

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Ingredients

Cooking-40 mins plus prep

4-5 servings

4medium sized Potatoes peeled and cubed into small size
2medium sized Onion peeled and chopped (not too fine)
3-4Green chillies
25 gmsWhite Poppy Seeds/ Posto /Khus Khus /Posta Dana
1/4 tspKalo Jeera /kalonji /nigella seeds
2-3 tbspsMustard oil plus some more to drizzle
1 pinchTurmeric powder
Salt to taste

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Steps

Cooking-40 mins plus prep

1

Soak the poppy seeds in hot water for sometimes so that’s easy to make a paste. Meanwhile prepare the potato and onion as mentioned above. Slit two Green chillies too.
2

Now with other remaining chillies make a paste of the poppy seeds in a Sil Batta / Sil Lora / traditional grinding stone or mixer grinder.
3

In a Kadai /pan, heat mustard oil. Add the Kalonji, once it crackles add in the slit green chillies and then the potato cubes and fry it for sometimes.
4

After 8-10 minutes, add turmeric and mix well. Then add in the chopped/diced onion,salt and mix well, cover and cook for another 15 minutes or so. Stirring in between.
5

Add in the poppy seed paste too and mix well for a minute or two. Add in enough water for the potatoes to cook and the poppy seeds to lose its raw taste… may be around 2 cups, if needed add in more hot water as and when needed. Because as the poppy seed paste cooks it becomes sticky and tries to stick to the bottom quite easily. So keep on checking and stirring in between. Keep the kadai covered and cook.
6

Once the potatoes get cooked and softens up but has the firmness to retain its shape that means your Aloo Posto is done. It takes about another 15 minutes or so. Taste for salt. You can keep the curry a bit runny or dry depending on your taste preference. I love it a bit dry so I let the extra moisture dry up a bit.
7

Then drizzle with mustard oil. Put off the flame and let it sit for another 5-10 minutes covered. Mix well before serving with light hand. Serve it with hot steaming rice. Mix it with rice and just gulp in for that heavenly taste.

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Jibita Khanna @Jibitakhanna

on June 14, 2026 04:36

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.