My earliest memories revolve around Aloo Posto – soft cubes of potato in a creamy poppy-seed sauce. The name itself is humble (“aloo” means potato, “posto” means poppy seed), but this dish has a beloved place in Bengali cuisine. Warm and nutty, with the bright hit of green chili and the distinct bite of mustard oil, Aloo Posto epitomizes Bengali comfort food. In our home and many others, it’s a staple – often served with dal and rice on ordinary days, and honored in Bengali thalis during Durga Puja and other celebrations. A single spoonful takes me right back to childhood lunches under the mango tree, where my grandmother ladled generous helpings onto my plate.
Ingredients
4 medium potatoes (about 500g), peeled and cut into 1-inch cubes
3 tablespoons white poppy seeds (posto)
2 tablespoons mustard oil
2–3 green chilies, slit lengthwise (optional, for heat)
1 teaspoon nigella seeds (kalonji)
½ teaspoon turmeric powder (optional)
Pinch of sugar (optional, to balance flavors)
Salt, to taste
~½ cup water (or as needed to make a sauce)
Fresh cilantro (coriander) for garnish (optional)
Preparation
1. Soak poppy seeds: In a small bowl, soak the poppy seeds in warm water for at least 20 minutes. Drain and transfer the soaked seeds to a blender or mortar. Add one chopped green chili (if using) and a splash of water, then grind to a smooth, creamy paste.
2. Heat the oil: In a heavy-bottomed pan or kadai, heat the mustard oil over medium heat until it just begins to smoke. This step is important to mellow the raw pungency of mustard oil. Carefully add the nigella seeds (kalonji) and the slit green chilies. Fry them for 5–10 seconds until fragrant.
3. Add potatoes: Add the cubed potatoes and a generous pinch of salt. Stir to coat all the pieces in the oil and spices, then cook for about 5 minutes, stirring occasionally. The potato edges should sizzle and turn lightly golden.
4. Spice and cover: Sprinkle in the turmeric and stir again. Cover the pan and let the potatoes cook for another 5 minutes. This helps the potatoes become tender without browning too much.
5. Add poppy paste: Uncover and pour in the ground poppy seed paste. Stir well so every potato piece is coated in the creamy paste. Add about ½ cup of water and mix in more salt to taste. The mixture should be just saucy enough to simmer into a thick gravy.
6. Simmer: Cover again and lower the heat. Let the Aloo Posto simmer for 10–15 minutes, or until the potatoes are fork-tender. Stir once or twice during this time, and if the sauce becomes too dry, add a little more water. You’re aiming for a rich gravy that clings to the potatoes.
7. Finish: Uncover and let any excess water evaporate so the sauce thickens. To balance the mustard-oil bite, sprinkle in a pinch of sugar and add more chopped chilies if you like extra heat, then simmer uncovered for another minute or two. Turn off the heat.
8. Garnish and serve: Garnish with chopped cilantro and a final drizzle of mustard oil or a squeeze of lemon if you like. Serve the Aloo Posto hot.
Tips for Balancing Flavors
Use fresh poppy seeds: Ensure your posto is fresh and well-soaked. Stale or under-soaked seeds can make the curry taste bitter.
Be generous with mustard oil: Mustard oil is non-negotiable for authentic flavor. Heat it just to smoking to release its aroma, and consider a small drizzle at the end for extra pungency.
Mellow the heat: A pinch of sugar (or a squeeze of lime) at the end can round out the sharp mustard flavor.
Adjust spice: Green chilies add brightness and mild heat that complements the nutty sauce. Add them gradually – you can always add more if you want extra kick.
Serving Suggestions
Steamed rice & dal-bhaat: Traditionally, Aloo Posto is enjoyed with plain steamed rice and a simple dal. In Bengali homes it often appears alongside a bowl of split-pea or moong dal. The mellow lentils and fluffy rice soak up the creamy poppy sauce perfectly.
Bengali thali: Serve it on a colorful plate (thali) with other sabzis, dal, and maybe a fried fish or papad on the side. The nutty, pungent curry pairs beautifully with sweet or tangy condiments – think a spoonful of mango chutney or a cucumber raita to balance the richness.
Breads: For a festive variation, enjoy Aloo Posto with warm puris or luchis (deep-fried flatbreads). Their slight crunch and mild sweetness make a lovely contrast to the saucy potatoes.
The Pinch of Masala 