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Aloo Poshto recipe | Bengali Poppy Seed Potatoes | Potatoes with Poppy Seeds |

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Tarla Dalal

24 October, 2016

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Table of Content

About Aloo Poshto

Ingredients

Methods

Making Aloo Poshto

Nutrient values

Aloo Poshto recipe | Bengali Poppy Seed Potatoes | Potatoes with Poppy Seeds |

Aloo Poshto: A Timeless Bengali Classic – Golden Potatoes in a Nutty Poppy Seed Embrace

Step into the heart of Bengali cuisine with this traditional Aloo Poshto recipe, a deceptively simple yet profoundly flavorful dish that celebrates the humble potato. Known affectionately as Bengali Poppy Seed Potatoes or simply Potatoes with Poppy Seeds, this iconic preparation highlights the unique, nutty earthiness of poppy seeds, transforming ordinary potatoes into a comforting and utterly delicious accompaniment. It's a staple in Bengali homes, often served alongside a simple dal and rice, offering a taste of authentic regional comfort food.

The essence of Aloo Poshto lies in its carefully chosen and prepared main ingredients. You'll need 4 cups of potato cubes, which are the backbone of this dish, providing a satisfying texture. The star, 2 tbsp of poppy seeds (khus-khus), delivers the dish's signature flavor and creamy consistency. A touch of heat comes from 2 tsp of chopped green chillies, which will be ground with the poppy seeds. For the cooking process, you'll use oil for deep-frying the potatoes and an additional 1 tbsp of oil for tempering. Aromatic accents are provided by 3 whole dry Kashmiri red chillies, broken into pieces, and 1/2 tsp of turmeric powder (haldi) adds a golden hue and earthy notes, with salt to taste balancing all the flavors.

The preparation begins with the crucial step of frying the potatoes to golden perfection. Heat the oil in a deep non-stick pan to a suitable temperature for deep-frying. Carefully deep-fry the potato cubes in a few batches, ensuring not to overcrowd the pan. Continue frying till they turn golden brown in colour from all sides, developing a crisp exterior while remaining tender inside. Once perfectly fried, remove them from the oil and keep aside, allowing any excess oil to drain. This initial frying step is key to the texture of the finished Aloo Poshto.

Next, focus on preparing the distinctive poppy seed paste. In a small non-stick pan, dry roast the poppy seeds for 2 to 3 minutes. This gentle roasting intensifies their nutty aroma and makes them easier to grind. Once roasted, combine the poppy seeds with the chopped green chillies in a mixer, along with ¼ cup of water, and blend until a smooth paste is formed. This vibrant green paste is the heart and soul of the Aloo Poshto, delivering its characteristic flavor and creaminess. Set this fragrant paste aside.

With the potatoes fried and the poppy seed paste ready, it's time to bring all the flavors together. Heat the additional 1 tbsp of oil in a broad non-stick pan. Once hot, add the broken dry red chillies, allowing them to sizzle and release their aroma. Immediately after, add the prepared poppy seeds-green chillies mixtureand the turmeric powder. Mix well to combine all the spices and paste, and cook on a medium flame for 1 minute, stirring occasionally. This brief cooking period helps to cook out the raw flavor of the paste and allows the spices to meld beautifully.

Finally, the dish comes together. Add the pre-fried golden-brown potatoes to the pan with the aromatic poppy seed mixture. Add 1 tbsp of water and salt to taste, then toss well to ensure every potato cube is thoroughly coated in the vibrant poshto paste. Continue to cook on a medium flame for 1 to 2 minutes, allowing the flavors to fully infuse the potatoes. This Aloo Poshto, also known as Bengali Poppy Seed Potatoes or simply Potatoes with Poppy Seeds, is best served hot, making a comforting and flavorful side dish that truly embodies the essence of Bengali home cooking.

Ingredients

for Aloo Poshto

4 cups potato cubes

oil for deep-frying

2 tbsp poppy seeds (khus-khus)

2 tsp chopped green chillies

1 tbsp oil

3 whole dry Kashmiri red chilli , broken into pieces

1/2 tsp turmeric powder (haldi)

salt to taste

Method

for Aloo Poshto

Heat the oil in a deep non-stick pan and deep-fry the potatoes in few batches, till they turn golden brown in colour from all the sides. Keep aside.
Dry roast the poppy seeds in a small non-stick pan for 2 to 3 minutes.
Combine the roasted poppy seeds and green chillies in a mixer along with ¼ cup of water and blend till smooth. Keep aside.
Heat the oil in a broad non-stick pan, add the red chillies, poppy seeds-green chillies mixture and turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring it occasionally.
Add the fried potatoes, 1 tbsp of water and salt, toss well and cook on a medium flame for 1 to 2 minutes.
Serve hot.

Aloo Poshto recipe with step by step photos

Making Aloo Poshto

1. Heat the oil in a deep non-stick pan and deep-fry the 4 cups potato cubes in few batches, till they turn golden brown in colour from all the sides. Keep aside.
2. Dry roast the 2 tbsp poppy seeds (khus-khus) in a small non-stick pan for 2 to 3 minutes.
3. Combine the roasted poppy seeds (khus-khus) and 2 tsp chopped green chillies in a mixer along with ¼ cup of water and blend till smooth. Keep aside.
4. Heat the oil in a broad non-stick pan, add the 3 whole dry Kashmiri red chilli , broken into pieces and sauté on a medium flame for a few seconds.
5. Add poppy seeds-green chillies mixture and 1/2 tsp turmeric powder (haldi), mix well and cook on a medium flame for 1 minute, while stirring it occasionally.
6. Add the fried potato cubes, 1 tbsp of water and salt to taste, toss well and cook on a medium flame for 1 to 2 minutes.
7. Serve aloo posto recipe | Bengali aloo posto recipe | aloo poshto hot.