Aloo Posto (Potato Curry with Poppy Seed Paste)

If you ask me to recommend some famous comfort veg-combo recipe from Bong kitchen ‘Aloo Posto’ (Bengali Potato Curry with Poppy Seed Paste) and ‘Kalai–er Dal’ (Bengali Split White Urad Dal) will always be on top of my list. Both of these recipes are no onion no garlic dishes. Today I’m sharing the ‘Aloo Posto’ recipe with onion, those who do not want to use onion; they can simply discard using onion keeping other ingredients as it is. I use onion as because I like the caramelised onion flavor with ‘posto’ (poppy seed).

As Bengali’s say, ’Aloo Posto’ and ‘Kalai-er Dal’ is really a classic combo and healthy too. One can say this combo is like our famous ‘Uttom-Suchitra Jori’ from Bengali film industry! The dal was aromatic with fennel, bayleaf and ginger flavour and ‘Aloo Posto’ was a bit spicy dish coated with poppy seed paste. This combo went along each other very well!

By birth I am ‘Ghoti’ (origin in West Bengal) and we are known for our affection towards ‘Posto’. We make almost anything with posto like ‘Jhinge Posto’ (Ridge Gourd Curry with Poppy Seed Paste), ‘Potol Posto’ (Pointed Gourd Curry with Poppy Seed Paste), ‘Chichinga Posto’ (Snake Gourd Curry with Poppy Seed Paste), ‘Bhapa Posto’ (Steamed Poppy Seed Paste Curry), ‘Posto Bora’ (Poppy Seed Cake) so on and so forth. Today I’m sharing the most popular recipe of ‘Aloo Posto’. Do try and share your experience with me!


  • 2 (Big-cubed) Potato
  • ¾ cup Poppy Seed Paste
  • 1 (Big-chopped) Onion
  • 1 tsp Red Chillie Powder
  • 2 – 3 Green Chillies
  • 4 – 5 tsps Mustard Oil
  • To taste Salt


  1. Parboil the potato cubes adding a little salt. Drain water and keep aside.
  2. Heat oil in a pan or kadai. Add chopped onion and fry them till turns pink. If you do not want to add onions then do not add.
  3. Add potato pieces and sauté well till oil starts releasing from sides of the pan.
  4. Add poppy seed paste, salt and red chillie powder. Mix well. Cook for 2-3 minutes.
  5. Next add ½ cup water and green chillies. Cook for another 4-5 minutes. Keep the consistency of the curry neither runny nor dry.
  6. Just before switching of the gas drizzle 1 tsp of mustard oil and let it cook for 1-2 minutes.
  7. Serve with steamed rice and Kalai-er Dal.



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