Aloo Posto
The forbidden richness of poppy fruits! Rustic yet addictive Bengali sweet potato dishes
Description
A Bengali home dish stir-frying potatoes (Aloo) with massive poppy seed (Posto) paste, featuring a whitish look and rich creaminess.
Restaurants serving Aloo Posto
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potatoes
- Poppy seeds
- Mustard oil
- Kalonji
- Green chilies
- Salt
Instructions
- Soak poppy seeds and blend into a smooth white paste. Cube potatoes.
- Heat mustard oil in a pot, fry kalonji (nigella seeds) and green chilies for aroma.
- Add potatoes and poppy seed paste, a little water and salt; simmer until potatoes are soft and paste coats them gooey-ly to finish.
Learn more Spice, substitutes, tips
Key spices
Bittersweet kalonji aroma and rich poppy seed flavor
Substitutes at Japanese supermarkets
Cashew nuts (finely ground to sub for Posto richness)
Pairing
Basmati rice、Biul-er Dal(Urad dal)
Trivia
[Hardcore] Born from historical irony; during 19th-century British rule, poppies were grown for opium, and Bengalis started using the byproduct seeds (Posto) in cooking.
Eating tips & etiquette
[Unique Eating] Mix with hot white rice and simple lentil soup (Dal), savoring the gritty texture and richness of poppy seeds!
Allergen
None