Aloo Beans Posto (Potato, Green beans, Poppy seeds)

This recipe is my version of the classic Bengali dish that I savored at my friend’s home in Kolkata, West Bengal. My friend’s mum prepared this dish in different ways - potatoes (alu postu), long bean, broad beans or hyacinth beans (sheem aloo posto), or pointed gourd (aloo potol posto). She ground the poppy seeds with green chillies to a fine paste in a stone grinder. I was amazed by her skill and speed!

For my aloo beans posto recipe, I substitute green beans for broad beans and I definitely prefer a spice grinder over a stone grinder 😀.

Aloo poshto has a special place in my heart because it brings back memories of delicious home-cooked meals with other dishes such as aloo gobi, this simple Bengali moong dal recipe, this aloo matar recipe, and jeera rice.

What is your favorite curry? Do let me know in the comments below. I would love to hear from you! xx Padma

Allergens Free Labels

This Bengali aloo posto and green beans recipe is naturally vegan and grain-free. It is also free of:

• gluten
• dairy
• tree nuts
• soy
• alliums (no onion, no garlic)

This dish also does not have any tomatoes.

Ingredients

This recipe is different from the usual curries - it does not use powdered spices such as turmeric powder, red chilli powder, coriander powder, garam masala, or whole spices like black cumin, cinnamon, and cardamom.

As always, see the recipe card for quantities.

Nigella seeds: These tiny tear-drop-shaped seeds, also called kalonji in Hindi, add a heady onion-like flavor to the dish.

Mustard oil: Use this oil for the best results. The pungent tone of the oil complements the creaminess. Alternatively, you can use any good quality vegetable oil.

Poppy seeds: These are the main ingredient of this recipe. These tiny ivory-colored seeds are rich in taste and nutrition and give this dish its signature creamy texture. See the section below for more about this ingredient.

Potatoes: This recipe is perfect for a quick weeknight dinner, so make sure to pre-boil your potato. As you do for aloo palak, use a variety that is firm and does not become too mushy with cooking.

Green chilies: Use them sparingly if you can’t handle too much heat!

Garnishes: Totally optional - fried onions and finely chopped cilantro (coriander leaves).

Instructions

This recipe is so nice because it is so simple. You can make fresh, homemade food that tastes great with little effort. Why not cook at home, right?!

Let's make this easy aloo beans recipe.

Also see the video at the end of the recipe card.

Step 1: Make the poppy-seed paste (posto bata).

Soak the poppy seeds in warm water. This will soften them and they will grind to a smooth sauce with little effort.

Add the seeds, the water in which they were soaking and chili peppers to a mixer jar. Use a mixed grinder or a food processor to grind them to a paste: start with the water that you have in the jar and then add ½ cup of water, or as much as is required, to make a fine paste. Keep aside.

Step 2: Prep the vegetables.

Chop the green beans into about 1-inch pieces. Chop the potato (skin and all) into bite-sized pieces.

Measure the rest of the ingredients and keep them ready.

Step 3: Make the aloo beans posto.

Heat the oil in a skillet over medium-high heat until it smokes. Add the nigella seeds and fry them until they are aromatic.

Then add the chopped beans and some water. Cover the skillet and let the beans steam for 5 minutes or until they are tender-crisp.

Remove the lid and reduce the heat to medium-low. Add the chopped potato, salt, and the ground poppy seeds. Stir well and cook for 5 minutes or until the raw smell of poppy paste is gone.

The sauce will become thick and cover the vegetables. This is how we want this curry to be. Add a splash of water (only if required) to loosen the sauce.

When the sauce absorbs the water and covers the vegetables thickly, the curry is done and ready to serve.

I told you it's easy!

This is the perfect side to some steamed rice. See the section further below on paring this with other dishes to make a meal.

About poppy seeds

Poppy seed is the tiny, hard, kidney-shaped oilseed of the poppy flower. It comes in two colours: the blue-grey variety is common in European cookery and the ivory-coloured seeds are popular in Indian cooking. The poppy is a source of opium, so it is also called opium poppy, but the seeds lose their narcotic effects as they ripen.

You know the phrase that good things come in small packages, right?! Well, this is true for poppy seeds - these tiny seeds have healing powers. Read more about the health benefits of poppy seeds here.

Poppy seeds are used in Indian cooking and have different names - postu or posto in Bengali, khus khus in Hindi, gasagase in Kannada, gasagasalu in Telugu.

Cooking with poppy seeds: In European/Western cooking, these are usually used as a topping on bagels and muffins. In Indian cooking, they are used with other nuts and seeds as gravy/sauce for curries. There are also amazing desserts such as khus khus halwa and poppy seeds payasam.

Notes and substitutions

Should I roast poppy seeds? This is a question I get asked often. The answer is no. You do not need to roast the poppy seeds for this recipe.

No mustard oil?: Use any good quality vegetable oil or any other cooking oil of your choice.

Swap: Potato with sweet potatoes or red potatoes - for a delicious sweetness. Baby potatoes will work well too.

Green beans: You can find fresh green beans , also known as French beans, all year round these days. Use the tender ones for the best taste, texture and quick cooking. Frozen green beans are also good for this recipe. Just put the frozen beans in the pan, cover it and let them steam. Canned green beans, however, are not suitable for this dish because they can get mushy and spoil the texture of the dish.

Flavor boost: This recipe uses few ingredients to create more. The delicate flavors make this dish almost irresistible! You can, if you like, amp up the flavors by adding minced garlic and onion. Add them in before adding the beans.

Top tips and time saving ideas

• Heat the mustard oil until it smokes before adding other ingredients. This will reduce its pungency.
• To make the best creamy aloo posto recipe, you need a smooth, fine poppy seed paste. If possible, soak the posto for 10-15 minutes longer.
• Do not chop the potatoes and beans too small. They should hold their shape and not turn to mush.

Meal Prepping Ideas:

• Use pre-boiled potatoes as mentioned earlier - this will save you time. I always have some boiled potatoes in the fridge as part of my weekly meal prep routine.
• Prepare the poppy seed paste in advance - a day or two before and store it in the fridge.

Serving and storage

Serving ideas: A Bengali household will pair this dish with some steamed rice, a simple cholar dal or dal palak and mixed greens or spinach stir fry.

My favorite way of having it is with freshly cooked rice and this mung bean curry.

The mild flavor and the consistency of this curry makes it a good filling for a wrap.

Storage: This dish will stay good for 2-3 of days in the fridge. Store it in a fridge safe, airtight container.

FAQ