Aloo Posto
Aloo Posto is a Bengali dish of potatoes stir-fried with a vibrant mix of panch phoron -- a five-spice mix -- then doused in a creamy poppy seed sauce. It's as delicious as it is simple and it makes the perfect side for dal and rice or roti.
Servings: 6 servings
Calories: 126kcal
Ingredients
- 6 tablespoon poppy seeds (khus khus)
- 2 green chili peppers (split down the middle)
- 1 tablespoon avocado oil or any neutral oil (or mustard oil, if you have it)
- 1 tablespoon panch phoron
- 1 pound potatoes (baby potatoes are great, but you can use regular sized yellow or red potatoes. Halve or quarter the baby potatoes. If using regular potatoes chop into ¾-inch cubes)
- Salt to taste
Instructions
- Soak poppy seeds in ½ cup water for 30 minutes. Add green chili peppers to the blender jar and blend into a very smooth paste.
- Heat oil in a kadhai or wok over medium-high heat. Add the panch phoron. If using mustard oil, wait for the oil to begin smoking before adding the panch phoron.
- As soon as the mustard crackles add the potatoes to the wok and mix. Stir-fry the potatoes for a couple of minutes.
- Add the blended poppy seed paste and a cup of water to the potatoes and mix well. Add salt to taste and bring to a boil.
- Lower heat to medium-low, cover the wok, and cook until the potatoes are tender, about 10 minutes.
- Let the aloo posto continue cooking, uncovered, until the sauce has reduced quite a bit and is almost dry. Check salt and turn off heat. Serve hot or warm.
Notes
Expert tips
- Use small potatoes to make aloo posto for a nice presentation. This dish can look rather plain because of the neutral colors, and small potatoes add more visual appeal to the dish. Multicolored baby potatoes, if you can find them, would be spectacular in this recipe.
- Mustard oil is hard to find in the United States (except in Indian stores where it is sold as a massage oil due to FDA labeling requirements) but it is the oil used most commonly in Bengali cuisine. If you have mustard oil, use it in this recipe for an authentic and traditional flavor. Always allow mustard oil to smoke gently before you add other ingredients to it.
- Refrigerate: Aloo posto can be refrigerated for up to three days. Place in an airtight container before placing in fridge.
- Freeze: Place the aloo posto in a freezer-safe container and freeze for up to three months.
- Reheat: Thaw and reheat in the microwave or on the stovetop. Add a little water if needed.
Nutrition
Calories: 126kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Potassium: 383mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 139mg | Iron: 1mg