Heirloom Comfort: Savoring the Timeless Aloo Posto Recipe

Heirloom Comfort: Savoring the Timeless Aloo Posto Recipe

Aloo Posto is a classic Bengali dish made with potatoes (aloo) cooked in a rich and creamy poppy seed paste (posto). It is a popular and flavorful vegetarian dish that is often enjoyed with steamed rice or roti. Here's a recipe to make Aloo Posto:


  • 4-5 medium-sized potatoes, peeled and cubed
  • 4 tablespoons poppy seeds (posto)
  • 2 tablespoons mustard oil
  • 1 teaspoon mustard seeds
  • 2-3 dried red chilies
  • 1 bay leaf
  • 1 onion, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Sugar to taste
  • Water as needed
  • Fresh coriander leaves for garnishing (optional)


  1. Soak the poppy seeds (posto) in water for about 30 minutes to soften them.
  2. Drain the water and grind the poppy seeds into a smooth paste using a blender or mortar and pestle. You can add a little water if needed.
  3. Heat mustard oil in a pan or kadai over medium heat.
  4. Add mustard seeds, dried red chilies, and bay leaf. Let them splutter and release their aroma.
  5. Add the chopped onions and sauté until they turn golden brown.
  6. Add ginger paste and sauté for a minute until the raw smell disappears.
  7. Add the cubed potatoes to the pan. Mix well with the spices and oil.
  8. Add turmeric powder, salt, and sugar. Mix everything together, ensuring the potatoes are coated with the spices.
  9. Reduce the heat to low and cover the pan. Allow the potatoes to cook for about 10-12 minutes, stirring occasionally.
  10. Meanwhile, in a separate pan, dry roast the poppy seeds over low heat for a minute or two until they release a nutty aroma. Be careful not to burn them.
  11. Remove the roasted poppy seeds from the heat and let them cool. Grind them into a fine powder using a spice grinder or mortar and pestle.
  12. Once the potatoes are cooked, add the ground poppy seed paste to the pan. Mix well.
  13. Add water, about 1/2 cup or as needed, to create a creamy consistency. Mix well.
  14. Cover the pan and let it simmer on low heat for another 5-7 minutes, allowing the flavors to meld together.
  15. Remove from heat.
  16. Garnish with freshly chopped coriander leaves, if desired.
  17. Serve Aloo Posto hot with steamed rice or roti.

Enjoy the rich and creamy Aloo Posto, a classic Bengali dish made with potatoes and poppy seed paste!

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