Aloo Posto - Bengali Classic Potato Recipe In Creamy Poppy Seed Sauce - Sharmilazkitchen

Soak 2 tbsp poppy seeds in warm water for 15 minutes.

Blend with ½ cup water and 2 broken green chilies to form a smooth paste. Set aside.

Heat ⅓ cup mustard oil in a pan until it starts smoking, then lower the flame.

Add kalonji (nigella seeds) and slitted green chilies, letting them sizzle.

Toss in the cubed potatoes, sauté until they turn golden.

Add salt and ½ cup water, cover, and let the potatoes cook halfway.

Mix well with the poppy seed paste and ½ tsp sugar.

Let it simmer until the potatoes are soft and coated in a thick, creamy posto masala.

Finish with 2 tsp mustard oil and a green chili for that final aroma.

Equipment Needed

Spice Level:

Dietary