Bengoli Posto Potato Recipe
**Aloo Posto**, a beloved Bengali dish, has deep cultural roots in West Bengal, India. Originating during times when poppy seeds were abundantly cultivated in Bengal, it became a staple of everyday meals. The dish combines potatoes with poppy seed (posto) paste, cooked in mustard oil, creating a mild yet rich flavor. Beyond its taste, Aloo Posto offers **health benefits** — poppy seeds are rich in calcium, iron, and dietary fiber, promoting digestion, bone strength, and relaxation. The use of mustard oil adds heart-healthy omega-3 fats. Simple, comforting, and nutritious, it reflects Bengal’s culinary tradition of turning minimal ingredients into soulful food.
Sneha Parikh
10/12/20251 min read
Authentic Bengali Aloo Posto (Potato with Poppy Seed Paste) recipe — a simple, flavorful dish that’s a staple in Bengali homes
Aloo Posto (Bengali Poppy Seed Potato Curry)
Ingredients:
3 medium potatoes (peeled & cubed)
3 tbsp poppy seeds (posto)
2–3 green chilies (adjust to taste)
2 tbsp mustard oil (for authentic flavor)
½ tsp nigella seeds (kalonji/kalo jeere)
Salt — to taste
½ tsp turmeric powder
Water — as needed
Instructions:
Make Posto Paste:
Soak poppy seeds in warm water for 30 minutes.
Drain and grind with green chilies and a splash of water into a smooth, thick paste.
Cook Potatoes:
Heat mustard oil in a pan until it smokes lightly.
Add nigella seeds and let them splutter.
Add cubed potatoes, turmeric, and salt. Sauté for 5–6 minutes until lightly golden.
Add Posto Paste:
Lower heat and add the poppy seed paste.
Mix well to coat the potatoes evenly.
Add about ½ cup water and cook covered for 10–12 minutes, stirring occasionally, until potatoes are soft and coated in thick posto gravy.
Finish & Serve:
Adjust salt and drizzle a few drops of raw mustard oil for aroma.
Serve hot with steamed rice or dal.
Tips:
You can add chopped onions if you prefer a slightly richer version (though traditional Aloo Posto is onion-free).
Use cold-pressed mustard oil for the authentic Bengali flavor.