Aloo Posto (Bengali Potatoes in Poppy Seed Paste)
Tender potatoes coated in a creamy, nutty-tasting poppy seed paste with green chilli. A much-loved Bengali home dish with plain rice and dal.
- Time40 min
- LevelEasy
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the poppy seeds in the warm water for 15 minutes. Grind them with 2 of the green chillies and the soaking water in a spice grinder or small blender to a thick, slightly gritty paste.
- 2
Heat the oil in a wide, heavy pan over a medium heat. Add the nigella seeds and the remaining chilli, split lengthways, and sizzle for 20 seconds.
- 3
Add the potatoes, turmeric and salt and fry for 5 minutes, stirring, until the edges just start to colour.
5 min - 4
Stir in the poppy paste and fry for 3 minutes, scraping the base of the pan, until it smells nutty.
3 min - 5
Add the 200 ml water, cover and cook over a low heat for 15 minutes until the potatoes are completely tender and the sauce clings in a thick coating. Stir carefully now and then.
15 min - 6
Take off the heat, stir in the lemon juice and taste for salt. Serve with rice and dal.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.