Aloo posto(আলু পোস্ত) is a favourite dish of all bengalis.
There are many mouth watering foods in Bengali Cookbook. But this one is my favourite.
Now you must be wondering, what is so special about “Aloo Posto”?
I can ensure you that you won’t ever get bored of this particular dish.
I want to share some facts with you before disclosing the recipe.
By the way this is the first ever recipe of my blog. I will post many more recipes from my cookbook in the upcoming days.
Must-know facts of posto(পোস্ত; poppy seeds; khus khus)
- Posto, also known as poppy seed, is derived from opium plant and is an extremely popular Bengali side-dish.
- The Minoan civilization (c. 2700 to 1450 BCE), a Bronze Age civilisation, belonging to the island of Crete, cultivated poppy seeds, and used a concoction of milk, opium and honey to pacify crying babies.
- Poppy seeds have historically been used as a remedy sleeplessness, promote fertility and wealth.
- One finds mention of poppy seeds even in the Dhanvantari Nighantu — a treatise on the medicinal plants & their pharmacological actions attributed to Lord Dhanvantari. Dhanvantari, also known as the God of medicine, is regarded as the original exponent of Indian medicine and Ayurveda.
- Soon after the Battle of Plassey in 1757, the British discovered a huge illegal opium market in China. After that, huge tracts of agricultural land in the Bengal Presidency were transformed into rolling poppy fields overnight, and while the native farmers lost their golden harvests, the British cashed-in huge profits.
- Today there are countless recipes featuring “posto” as it has entered the urban bengali kitchen.
- And posto dishes range from aloo-posto (potatoes in poppy-seed paste), aloo-jhinge (Ridge Gourd) Posto, kancha(raw) posto bata, aloo posto bhaja(fried), Chicken-Posto to Rui-Posto, Egg-Posto, Onion-Posto and last but not the least Posto-Bora(fritters).
Quick Bengali aloo posto | kancha posto(raw poppy paste) recipe
Prep Time: 15 – 30 Mins
Potatoes cut into cubes – 4, (1 medium size potato cut into 16 pieces)
Green Chilli – 1
Poppy seeds – 4 Tbsp
Panchforon (a mixture of cumin, coriander, fennel, fenugreek and onion seeds) – 1/2 tsp
Kalonji (Black Cumin) instead of Panchforon – 1/2 tsp
Turmeric powder – 2 tsp
Oil (mustard oil is preferred) – 2 tsp
Water – 1 cup
Sugar (optional) – 1 tsp
Coriander leaves (optional) – For garnishing
Salt to taste
How to make quick aloo posto
- Heat oil in a pan, add panchforon in the hot oil.
- Sauté for not more than 10-12 seconds as it contains methi, which can become bitter.
- Put cubed potatoes and salt according to taste; mix properly and put a cover on the pan for 8-10 mins.
- Till then make the paste pf poppy seeds using grinder and mixer.
- How to make kancha posto bata (raw poppy seeds paste):
- Take poopy seeds (posto) and the green chilli in a mixer jar.
- Add little salt.
- Now dry grind the poppy seeds first and followed by very little water accordingly to make a fine paste.
- Note: Many people think that it is very difficult to grind posto unless it is soaked earlier. Try the above easy method.
- After 8-10 mins open the lid and check the potatoes in the pan.
- Once potatoes are cooked, add the posto bata(poppy seeds paste) and mix very nicely.
- Add turmeric powder and water, add sugar (optional).
- Now mix everything nicely till the water dries up and garnish with coriander leaves (optional).
- Our aloo posto is ready…now serve with rice/roti and dal…Enjoy!