Bengali Aloo Posto


A simple & easy potato dish, which is very popular in whole of Bengal, cooked regularly in almost all homes. This dish is cooked with boiled potatoes with poppy seeds in mustard oil. This is served a starter dish.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

10 mins                    20 mins                    30 mins                                3-4


Potato – medium – 6 (washed, peeled & diced)

Onion seeds (kalonji)– ½ teaspoon

Green chili – 2

Khus khus (poppy seeds) – 4-5 teaspoons

Mustard oil – 2 tablespoons

Ghee – ¼ teaspoon

Salt per taste

Sugar – 1 teaspoon (optional)

Turmeric powder

Asafetida – 1 pinch

Water – ¾ cup


  • Soak khus khus in water for 2 hours and grind it to a fine paste along with 1 green chili.
  • Heat Mustard oil in a wok or pan, when the oil starts to smoke, lower the heat and wait for smoke to finish. Now add asafetida & onions seeds first & then poppy paste.
  • Add salt & turmeric powder, mix & fry diced potatoes for 5-6 minutes.
  • Add water and cook till potatoes are all soft and cooked with posto & sugar. Add ghee and garnish with a slit green chili, Serve hot.

Note: normally served at the starting of the meal with rice & chapati. Enjoy!

Happy Cooking!!

Picture courtesy: (nice pic)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s