Entree: India – Bengal – আলু পোস্ত ➤ Aloo Posto (Potatoes cooked in a ground poppy‑seed paste with mild spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) potatoes (Yukon Gold or red), peeled and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (30 g) white poppy seeds (posto)
- 2–3 green chilies, slit lengthwise
- 1/2 tsp (1 g) nigella seeds (kalonji)
- 1/2 tsp (2 g) turmeric powder
- 2 tbsp (30 ml) mustard oil (or neutral oil if unavailable)
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) sugar (optional)
- 2 tbsp (30 ml) water for grinding poppy seeds and an additional 2–3 tbsp (30–45 ml) for cooking as needed
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Place the poppy seeds and 2 tbsp (30 ml) water in a small blender or spice grinder and process to a smooth, slightly thick paste. Add 1 of the slit green chilies while grinding if you prefer a spicier paste; set aside.
2. Heat mustard oil in a 10–12 inch (25–30 cm) skillet over medium heat until it just begins to shimmer (if using mustard oil, allow a brief smokeless flash point to dissipate pungency). Add nigella seeds and let them sizzle for a few seconds.
3. Add the potato cubes and turmeric; toss to coat the potatoes thoroughly with oil and turmeric. Fry 2–3 minutes, stirring gently, until potatoes start to color at the edges.
4. Stir in the poppy-seed paste, remaining slit green chilies, salt and sugar (if using). Add 2–3 tbsp (30–45 ml) water to loosen the mixture. Reduce heat to low, cover, and simmer 12–15 minutes, stirring occasionally, until potatoes are tender and the posto paste clings to the potatoes. Add a splash more water if the mixture becomes too dry.
5. Taste and adjust seasoning. Finish with a small drizzle (1 tsp) of mustard oil if desired and garnish with cilantro. Serve hot with steamed rice.