Recipe

Aloo Posto - Creamy Potato Curry with Poppy Seeds

Velvety Delight: Aloo Posto - The Perfect Blend of Creamy Potatoes and Nutty Poppy Seeds

4.6 out of 5

Aloo Posto is a classic Indian dish hailing from the state of West Bengal. This vegetarian curry features tender potatoes cooked in a rich and creamy sauce made from ground poppy seeds. It is a beloved dish that showcases the unique flavors and textures of Indian cuisine.

Potato Dish› Aloo posto

Asian cuisine› Indian cuisine

Preparation time

15 minutes

Cooking time

25 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if mustard oil is substituted with vegetable oil), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Raw vegan

Ingredients

4 medium-sized potatoes, peeled and cubed (500g) 4 medium-sized potatoes, peeled and cubed (500g)
4 tablespoons poppy seeds (50g) 4 tablespoons poppy seeds (50g)
4 green chilies, finely chopped 4 green chilies, finely chopped
2 tablespoons mustard oil 2 tablespoons mustard oil
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon cumin seeds 1 teaspoon cumin seeds
Salt to taste Salt to taste
Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 12g, 1g
Carbohydrates (total, sugars): 30g, 2g
Protein: 6g
Fiber: 5g
Salt: 1g

Preparation

1.
Soak the poppy seeds in warm water for 15 minutes. Drain and grind them into a smooth paste.
2.
Heat mustard oil in a pan over medium heat. Add cumin seeds and let them splutter.
3.
Add the cubed potatoes and turmeric powder to the pan. Mix well to coat the potatoes with turmeric.
4.
Cook the potatoes until they are golden brown and slightly crispy on the edges.
5.
Add the poppy seed paste and chopped green chilies to the pan. Mix well to combine.
6.
Reduce the heat to low and cover the pan. Let the curry simmer for 10-15 minutes, or until the potatoes are cooked through and the flavors have melded together.
7.
Season with salt to taste and garnish with fresh cilantro leaves.
8.
Serve hot with steamed rice or Indian bread.

Treat your ingredients with care...

Poppy seeds — Soaking the poppy seeds in warm water helps soften them and makes it easier to grind them into a smooth paste. Make sure to drain them well before grinding.

Tips & Tricks

For a creamier texture, you can add a splash of coconut milk or cashew cream to the curry.
Adjust the amount of green chilies according to your spice preference.
Serve Aloo Posto with a side of tangy pickles or yogurt to balance the flavors.
Leftover Aloo Posto can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Aloo Posto hot with steamed basmati rice or Indian bread like roti or paratha. Garnish with fresh cilantro leaves for a pop of color.

Presentation advice

Present the Aloo Posto curry in a traditional Indian serving bowl or plate. Sprinkle some additional ground poppy seeds on top for an extra touch of elegance.