Aloo Posto (Bengali Potatoes in Poppy Seed Sauce)
Aloo Posto is a traditional Bengali dish of potatoes stir-fried with a vibrant mixture of panch phoron — a five-spice combine — then doused in a creamy poppy seed sauce. It is as scrumptious as it’s easy and it makes the proper aspect for dal and steamed rice or roti.
What’s Aloo Posto?
Aloo posto (alu posto) is an Indian recipe of potatoes cooked in a frivolously however vividly spiced poppy seed sauce.
Though this is among the higher recognized vegetarian dishes from West Bengal, a state in jap India, you would possibly by no means run throughout it at an Indian restaurant. Not consuming it, nonetheless, could be lacking out on one of the crucial scrumptious Indian potato recipes ever.
Potatoes characteristic generally in lots of Indian aspect dishes, like Aloo Gobi, Bombay Potatoes, Jeera Aloo and Dum Aloo. However Bengali Aloo Posto, pronounced “aa-loo poash-tow” with a tender “t”, is fairly distinctive, for a few causes. For one, it’s spiced with a vibrant mixture of seed spices, panch phoron, that laces the dish with notes of spicy, bitter, earthy and candy. For one more, Aloo Posto is doused in a dry however creamy poppy seed sauce as an alternative of a coconut sauce or a cream sauce, like many south Indian and north Indian recipes are.
Poppy seeds are utilized in many spicy Indian curries however nobody makes use of them with fairly the ability, prolificacy and love that Bengali cooks do. They mix it up into creamy sauces for fish, meat, beans and greens, combine it up right into a chutney with mustard and inexperienced chilis, and mash it with potatoes to make crunchy fritters, amongst dozens of scrumptious purposes.
How nicely they perceive the usage of poppy seeds is vividly demonstrated in an Aloo Posto. One would not actually consider impartial potatoes and poppy seeds as culinary soulmates. However when Bengali cooks marry them to one another with a sprinkle of panch phoron, the result’s a dish that sings to your tastebuds and brings them to life.
Desk of Contents
Why you will love this recipe
- Uniquely scrumptious. This aloo posto recipe is a really completely different dish from aloo matar, aloo palak and different Indian aloo dishes you is perhaps used to, however it’s completely delicious.
- Simple to make. That is a straightforward Indian dish so as to add to your repertoire. Cooking it could not be any easier and the result’s stunningly flavorful.
- Versatile. Serve this aloo posto with practically any Indian meal for a real consolation meals expertise.
- Nut-free, soy-free, vegan and gluten-free. The creaminess right here comes from poppy seeds, not nuts, making this dish pleasant to most diets.
Components
Skip to recipe card beneath for actual portions of substances.
- Poppy seeds (khus khus). Use white poppy seeds, that are usually utilized in Indian cooking.
- Inexperienced chili peppers. You need to use regionally out there jalapeno peppers or serrano peppers. When you have entry to an Indian retailer purchase the slim, spicy inexperienced chilies offered there. If delicate to warmth deseed the peppers and/or use only one. You can also make the recipe as delicate or as spicy as you want.
- Panch phoron. This can be a easy combine of 5 whole-seed spices — nigella seeds (kalonji), cumin seeds (jeera), fenugreek seeds (methi), mustard seeds (sarson) and fennel seeds (saunf). If you do not have panch phoron available simply combine half a teaspoon of every of those seeds.
- Potatoes. Small potatoes, like new potatoes or child potatoes, make for a prettier presentation, however common sized purple or yellow potatoes are nice. Do not use starchy potatoes that bread down simply, like russet potatoes, on this recipe.
Variations
- Some cooks add onions to this recipe. If you would like to incorporate this, slice a medium purple onion thinly and add to the skillet or wok after the seeds sputter. Saute till tender earlier than including potatoes.
- Turmeric just isn’t historically added to aloo posto however if you wish to add it for its well being advantages, add ½ a teaspoon of turmeric powder to the wok after the mustard sputters, then shortly add the potatoes.
Skilled ideas
- Use small potatoes to make aloo posto for a pleasant presentation. This dish can look fairly plain due to the impartial colours, and small potatoes add extra visible attraction. Multicolored child potatoes, if you will discover them, could be spectacular on this recipe. You needn’t peel the potatoes.
- Edible mustard oil is tough to search out in the US (besides in Indian shops the place it’s offered as a therapeutic massage oil on account of FDA labeling necessities) however it’s the oil used mostly in Bengali delicacies. When you have mustard oil, use it on this recipe for an genuine and conventional taste. At all times warmth mustard oil till it smokes gently earlier than you add different substances to it.
What to serve with aloo posto
Storage directions
- Refrigerate: Aloo posto may be refrigerated for as much as three days. Place in an hermetic container earlier than inserting in fridge.
- Freeze: Place the aloo posto in a freezer-safe container and freeze for as much as three months.
- Reheat: Thaw and reheat within the microwave or on the stovetop. Add somewhat water if wanted.
Extra vegan Indian potato recipes
When you love this aloo posto recipe, remember to try extra vegan Indian recipes on Holy Cow Vegan!
Aloo Posto
Aloo Posto is a Bengali dish of potatoes stir-fried with a vibrant mixture of panch phoron — a five-spice combine — then doused in a creamy poppy seed sauce. It is as scrumptious as it’s easy and it makes the proper aspect for dal and rice or roti.
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Servings: 6 servings
Energy: 126kcal
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Directions
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Soak poppy seeds in ½ cup water for half-hour. Add inexperienced chili peppers to the blender jar and mix into a really clean paste.
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Warmth oil in a kadhai or wok over medium-high warmth. Add the panch phoron. If utilizing mustard oil, await the oil to start smoking earlier than including the panch phoron.
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As quickly because the mustard crackles add the potatoes to the wok and blend. Stir-fry the potatoes for a few minutes.
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Add the blended poppy seed paste and a cup of water to the potatoes and blend nicely. Add salt to style and convey to a boil.
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Decrease warmth to medium-low, cowl the wok, and cook dinner till the potatoes are tender, about 10 minutes.
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Let the aloo posto proceed cooking, uncovered, till the sauce has lowered fairly a bit and is sort of dry. Examine salt and switch off warmth. Serve sizzling or heat.
Recipe notes
- Use small potatoes to make aloo posto for a pleasant presentation. This dish can look fairly plain due to the impartial colours, and small potatoes add extra visible attraction to the dish. Multicolored child potatoes, if you will discover them, could be spectacular on this recipe.
- Mustard oil is tough to search out in the US (besides in Indian shops the place it’s offered as a therapeutic massage oil on account of FDA labeling necessities) however it’s the oil used mostly in Bengali delicacies. When you have mustard oil, use it on this recipe for an genuine and conventional taste. At all times enable mustard oil to smoke gently earlier than you add different substances to it.
Storage directions
- Refrigerate: Aloo posto may be refrigerated for as much as three days. Place in an hermetic container earlier than inserting in fridge.
- Freeze: Place the aloo posto in a freezer-safe container and freeze for as much as three months.
- Reheat: Thaw and reheat within the microwave or on the stovetop. Add somewhat water if wanted.
Vitamin
Energy: 126kcal | Carbohydrates: 16g | Protein: 3g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 2g | Potassium: 383mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 139mg | Iron: 1mg
