Aloo Posto Recipe: Bengali Potatoes In Poppy Seeds Sauce

Aloo posto is a simple curry where cubes of potatoes are cooked in a poppy seed paste. It’s a classic Bengali dish served with steamed rice (or my buttered rice!). I make my version with green beans for extra color and texture.

This post includes helpful tips, but if you're in a hurry, use the "Jump to Recipe" or section links to skip ahead.

What is aloo posto?

Aloo posto is a curry made with potatoes (aloo) cooked in a creamy poppy seed (posto) paste.

Flavor: This simple yet flavorful dish is a beloved staple in Bengali homes and is proof that you can create something truly delicious with just a few ingredients.

The authentic recipe is a niramish (made without onion and garlic) dish, with just a handful of ingredients: potatoes (aloo), poppy seed paste (posto bata), nigella seeds (kalo jeere), salt, and mustard oil. The result is a mild, nutty curry with a delicate pungency from the mustard oil that gives it its signature flavor.

Texture: The posto bata should be smooth and creamy, coating the potatoes beautifully. The potatoes (and any other vegetables used) should be tender and well-seasoned.

About posto

Posto or poppy seeds are tiny, kidney-shaped oilseeds from the poppy flower. They come in two main colors: blue-grey, which you’ll often find in European cooking, and ivory, which is more common in Indian cooking.

In India, they go by many names: posto or postu in Bengali, khus khus in Hindi, gasagase in Kannada, and gasagasalu in Telugu. They are soaked and ground into a creamy paste that forms the base for many curries and sweet treats.

In Western cooking, poppy seeds are typically sprinkled on bagels, breads, and muffins for a nutty crunch.

Ingredients

For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the recipe card below.

Potatoes: Starchy (baking) potatoes work best for this recipe. They have a light, fluffy texture and a mild flavor that complements the poppy seed sauce.

Poppy seeds: This recipe uses white (actually ivory-colored) poppy seeds. You can find them in most Indian grocery stores.

Green beans: I use tender green beans, but frozen ones work just as well. You can use other vegetables as well; check the section below for variations.

Chili peppers: Use mild green chillies for gentle heat and balance.

Oil: I use mustard oil for an authentic Bengali flavor. You can use any neutral-flavored oil if you prefer a milder taste.

Nigella seeds: Also known as onion seeds, kalonji, or kala jeera. They add a deep, earthy flavor to the dish.

Instructions

Check out the video at the end of the recipe card.

I’ll show you how to make this simple Bengali potato curry, step by step. Get your pan, ladle, and high-speed blender ready!

Step 1: Make the posto paste

Soak the poppy seeds in warm water for at least 20 minutes, or up to 2 hours. Grind them with the soaking water and chili peppers into a smooth, creamy paste. Your posto bata is ready.

Tip: Soaking the poppy seeds softens them, making it easy to grind. The longer you soak them, the creamier your sauce will be.

Step 2: Prep the other ingredients

Wash, peel, and cube the potatoes into bite-sized pieces. Keep them in water until you need them. Cut the green beans into 2- or 3-inch pieces. Measure the rest of the ingredients.

You can leave the potato skins on, as I do in my aloo matar recipe, if you prefer.

Step 3: Make the poppy seed curry (with green beans)

Heat oil in a pan over medium-high heat and add the kalo jeere. Let them splutter. Add the potatoes and stir for a minute.

Padma's top tip: If using mustard oil, heat it until it smokes. Doing this mellows its pungency.

Add a splash of water, cover, and cook until the potatoes are almost tender. Add the green beans, a bit more water, cover, and cook until the beans are tender.

Turn the heat down to medium. Add the posto paste and more water. Mix well, cover, and cook for a few minutes until the potatoes are fully cooked.

Add the salt and sugar, mix well, and cook uncovered for a couple of minutes.

Finish with a drizzle of oil. That’s it, your Bengali aloo posto is ready! Serve warm.

Recipe Notes

To make it the classic posto alu, skip the green beans and increase the quantity of potatoes by the same amount.

Water: In addition to the water used for soaking and grinding the poppy seeds, I use about 1 cup of water in total, added in stages. I also rinse the grinder jar with a bit of water and include that in the count so that no flavor goes to waste!

Should I roast poppy seeds? No. You don’t need to roast the poppy seeds for this recipe.

When to add salt and sugar: I add the salt toward the end of cooking because adding it earlier can dull the bright green color of the beans. You can add the sugar earlier.

Texture and consistency: The potatoes should be soft and tender, while the green beans should retain a slight crunch. The sauce should be thick enough to coat the vegetables nicely.

Variations

Alu posto holds a special place in the Bengali cuisine. Each region, and even each household, has its own version. Here are some popular variations:

Sheem aloo posto: Broad beans, or hyacinth beans, are cooked with potatoes.

Potol posto: Pointed gourds are peeled and cooked in the poppy seed paste.

Jhinge aloo posto: Cubes of ridge gourd are cooked with the potatoes. This version has a delightful texture thanks to the ridge gourd.

My twist, aloo beans posto: I use tender green beans, which are available year-round here in the UK, to add color and texture.

With onion and garlic: Add a clove or two of garlic while grinding the poppy seeds. Add finely sliced onion to the hot oil right after the kalo jeere. Sauté for a minute until lightly golden, then add the potatoes and continue with the recipe.

Serving and storage

Traditionally served with steamed rice, luchi, and a simple dal, this aloo beans posto is the kind of dish that turns an everyday meal into something quite elegant.

To enjoy it as part of a hearty gluten-free meal, serve it with my jeera rice and chana dal fry.

Ask any Bengali, and they’ll tell you that posto aloo with masoor dal (red lentils) and a green chilli on the side is a match made in heaven. If you’d like to try it too, here's my detailed guide on how to cook red lentils.

Storage and reheating: Store alu posto in a clean, dry container in the fridge for up to 2 days. To reheat, warm it in a pan over medium heat and add a splash of water to loosen the consistency if needed.

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