Authentic Bengali Aloo Posto (Potatoes in Poppy Seed Paste)

There are few dishes as simple, yet as iconic to Bengali cuisine as Aloo Posto. It is the ultimate comfort food, a testament to the idea that you only need a handful of good ingredients to create something truly magical.

The dish is beautifully minimalist: tender potatoes coated in a nutty, creamy, and slightly sweet poppy seed paste, punctuated by the sharp heat of green chillies. But what elevates these simple ingredients into a celebrated delicacy is one thing: the unmistakable flavour of Kachi Ghani Mustard Oil.

This is not a recipe where you can substitute the oil. The sharp, pungent notes of pure mustard oil are essential. They cut through the richness of the poppy seed paste and complement the subtle sweetness of the potatoes, creating a flavour profile that is uniquely Bengali and utterly addictive.

Using a high-quality, cold-pressed oil like Pathavi Farms Kachi Ghani Mustard Oil is key. Its authentic pungency ensures that every bite is perfectly balanced and full of flavour.

Ingredients:

• 3 large Potatoes, peeled and cut into 1-inch cubes
• 1/2 cup White Poppy Seeds (posto)
• 4 tablespoons Pathavi Farms Kachi Ghani Mustard Oil, plus more for drizzling
• 2-4 Green Chillies, slit lengthwise (adjust to your heat preference)
• 1/2 teaspoon Nigella Seeds (kalo jeere)
• 1/2 teaspoon Turmeric Powder
• 1/2 cup Water (or as needed)
• Salt to taste

 

Step-by-Step Instructions:

• Prepare the Poppy Seed Paste: Soak the poppy seeds in a little warm water for at least 30 minutes. This will soften them and make them easier to grind. Drain the seeds and transfer them to a grinder with 1-2 green chillies. Grind them into a thick, smooth paste. You may need to add a tablespoon or two of water to help the process, but keep the paste as thick as possible.
• Sauté the Potatoes: Heat the 4 tablespoons of Pathavi Farms Kachi Ghani Mustard Oil in a kadai or pan over medium-high heat. Wait for the oil to shimmer slightly. Add the nigella seeds and let them splutter for a few seconds.
• Fry to Golden: Add the cubed potatoes to the hot oil. Sprinkle with turmeric powder and salt. Fry the potatoes, stirring occasionally, for about 7-10 minutes until they are golden brown on all sides and about 80% cooked.
• Add the Magic Paste: Reduce the heat to low and add the poppy seed paste to the pan. Stir gently to coat the potatoes. Cook the paste for 2-3 minutes, stirring continuously to prevent it from sticking and burning. You'll notice the raw smell of the poppy seeds disappears.
• Simmer Gently: Add the 1/2 cup of water and the remaining slit green chillies. Mix well. Cover the pan and let it simmer on low heat for 5-7 minutes, or until the potatoes are completely tender and the gravy has thickened to coat them.
• The Final Drizzle: This is the most important step for authentic flavour. Once the potatoes are cooked, turn off the heat. Drizzle 1 teaspoon of raw Pathavi Farms Kachi Ghani Mustard Oil over the top. Give it a gentle stir.

 

Diptankar's Pro-Tips:

• Grinding the Paste: Traditionally, posto is ground on a stone slab (shil nora), which gives it a unique texture. If using a mixer-grinder, use the smallest jar and minimal water for the best results.
• Don't Burn the Paste: Be very careful when sautéing the poppy seed paste. It burns easily, which will make the entire dish bitter. Keep the heat low and stir constantly.

 

Serving: 

Aloo Posto is best enjoyed the traditional Bengali way: with a plate of hot, plain steamed rice (gorom bhaat) and a simple dal like Masoor or Chana Dal.

This humble dish is a perfect example of how pure, high-quality ingredients can create extraordinary flavour. Enjoy this taste of a true Bengali home.