BM #118 Week 2 Day 2 - 

Aloo Posto is definitely one of the comfort foods for all Bengali foodies. The ever popular aloo in a poppy seed paste makes this dish a very popular one in many circles.

I made this dish when I made the Bengali Niramish Thali in September 2020. 

I could have increased the poppy paste in the dish to make this curry a little more dominant in poppy flavor but my husband stopped me as he wasn't sure we would like it. 

The quantity of poppy paste was just enough for our palates. The poppy seeds are definitely an acquired taste.

Recipe Source here
Ingredients - 

Potatoes washed, peeled and cubed 1.5 cups
Poppy seeds 1 Tbsp
Green Chilies 1-2 or as needed
Salt as needed
Seasoning (Oil 1 Tbsp, Nigella Seeds(Kalonji) 1/4 tsp, Red Chili 1)

Method Of Preparation -

Soak the poppy seeds for about 2 hours and grind into a fine paste adding green chilies.

Unfortunately this didn't work for me as I didn't have a blender to handle such a small quantity, so I powdered the dry poppy seeds and soaked in warm water for about 30 minutes. 

In a heated pan, add oil, red chili and nigella seeds.

Add the cubed potatoes and allow them to fry for about 4-5 minutes until they are almost cooked through. Add the green chili paste and the soaked poppy seed paste.

Mix well and add about 1/2 cup of water allowing the paste to cook. Cover with a lid.

Check the consistency of the posto and remove from heat if the potatoes are cooked through. 

Serve as part of a meal either with rice or roti.


Preparation Time 20 minutes
Serves 3-4
Posted by Harini R on Wednesday, November 11, 2020


  1. pankti Says:
  2. Nice!! It's always fun to try new things.. either we gain a new dish or we gain experience.. either we we win

  3. Radha Says:
  4. I have tried these too. They taste great. Tempting picture of delicious curry.

  5. Can't say no to potatoes and more variety the better! Love this variation with poppy seeds.

  6. Poppy seeds and Potatoes together is totally new. Looks like a good try!!

  7. Suma Gandlur Says:
  8. I made this once and somehow felt like it is an acquired taste. However it seems to be a classic recipe for Bengalis.

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