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Home » Easy Vegetables and Greens Recipes

Published: Jul 29, 2020 · Modified: Oct 27, 2023 by Padma Kumar

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

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Aloo beans posto is a gem from Bengali cuisine. It celebrated for its subtle, creamy flavors. In this curry, cubes of potatoes and chopped green beans (French beans) are cooked in a creamy and delicate poppy seeds sauce.

A bowl of green curry with aloo and green beans on a white plate with a side of rice.

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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

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

Jump to:
  • Allergens Free Labels
  • Ingredients
  • Instructions
  • About poppy seeds
  • Notes and substitutions
  • Top tips and time saving ideas
  • Serving and storage
  • FAQ
  • 📖 Recipe
  • Comments

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.

A photo of ingredients for aloo beans posto, including potato, green beans, poppy seeds, and spices.

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).

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

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.

A close up photo of a bowl of white poppy seeds soaking in water.

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.

A photo of a white bowl filled with a creamy sauce. Some chopped green beans are placed on a plate next to the bowl.

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.

Diced potatoes with their skin and chopped French beans placed on a white round plate.

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.

Tender green beans being sauteed in oil and nigella seeds in a steel frying pan.

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.

A photo of a skillet with a creamy sauce, green beans, and potatoes cooking on a stovetop.

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!

Green beans and potatoes in mild postu sauce.

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.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

A close up of a bowl of aloo beans curry and a thick, creamy sauce.

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

What can I add to green beans for flavor?

Add these to green beans for flavor:
1. Minced garlic
2. Nigella seeds
3. Red chili flakes
4. Lime juice
5. Butter

What are long flat beans called?

Long flat beans are called broad beans or hyacinth beans in English and sheem in Bengali.

Can you eat beans and potatoes together?

Green beans and potatoes work perfectly well together! They are the perfect balance between fibre and carbs. Potatoes do take longer to cook than green beans and so make sure you cook the potatoes before adding the beans.

What is Posto made out of?

Posto or poppy seeds 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.

If you have made this mild and creamy aloo beans posto, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma

📖 Recipe

A delicious bowl of alu posto with beans, a Bengali curry with potatoes, green beans, and poppy seeds.
Padma Kumar

Aloo Beans Posto (Potatoes, Green Beans, Poppy Seeds)

5 from 96 votes
Aloo Beans Posto is a delicious Indian dish that combines potatoes (aloo), green beans (beans), and a flavorful poppy seed paste (posto).
It is a popular Bengali dish and is known for its creamy texture and rich, nutty flavor. "Posto" refers to white poppy seeds, which are a key ingredient in this preparation.
This delicious recipe is something your family will ask for on repeat. Do try! This vegan and gluten-free recipe is easy to follow and goes well with rice or roti. Try it today!
Also see the video below.
Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Servings: 2
Course: Side Dish
Cuisine: Indian
Calories: 224

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Ingredients Equipment Method Nutrition Video Notes

Ingredients  

For the posto paste
  • 3 tablespoons (~45g) posto (white poppy seeds)
  • 5 green chili peppers, as mild or as hot as you like
  • ¼ cup (~80ml) warm water
The vegetables
  • 3 and ½ ounces (100g) green beans (French beans)
  • 1 large (7 oz. ~200g) boiled potato
The rest of the ingredients
  • 1 tablespoon mustard oil
  • ½ teaspoon kalonji (nigella seeds)
  • 1 teaspoon salt
  • ½ cup warm water, keep another 2-3 tablespoons handy
Garnishes (totally optional)
  • fried onions
  • finely chopped cilantro (coriander leaves)

Equipment

  • 1 heavy bottomed skillet with lid or a Dutch oven
  • 1 big spoon for mixing
  • 1 mixer-grinder

Instructions
 

Make the poppy seeds paste (posto bata)
  • Soak the poppy seeds in water for 15 minutes.
    The trick to getting the best creamy posto recipe is to make a smooth, fine poppy seed paste. If you have the time, soak the posto for 10-15 minutes more.
    3 tablespoons (~45g) posto (white poppy seeds), ¼ cup (~80ml) warm water
  • Add the poppy 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 fine 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.
    5 green chili peppers
Prep the veggies
  • 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.
Make the beans aloo 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.
    1 tablespoon mustard oil, ½ teaspoon kalonji (nigella seeds)
  • 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.
    ½ cup warm water, 3 and ½ ounces (100g) green beans (French beans)
  • Take the lid off, lower the heat to medium-low and add the chopped boiled potato, salt, and poppy seeds sauce. Mix well. Cook for 5 minutes.
    The sauce will thicken and coat the vegetables. This is the consistency we are looking for for this curry.
    1 teaspoon salt, 1 large (7 oz. ~200g) boiled potato
  • Add the garnishes, if you prefer.
    fried onions, finely chopped cilantro (coriander leaves)
  • Serve as a side with your favorite meal. I love having this curry with jeera rice.

Nutrition

Calories: 224kcal | Carbohydrates: 27.5g | Protein: 6.5g | Fat: 11g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 1367mg | Potassium: 549mg | Fiber: 5.1g | Sugar: 5.3g | Calcium: 336mg | Iron: 3mg
Disclosure

The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.

Video

YouTube video

Notes

Allergens Free Labels: This recipe is gluten-free, nut-free, allium-free, dairy-free, and vegan.
Consistency: The sauce in this posto recipe thickly coats the vegetables. It is known for its subtle, creamy flavor. 
Poppy seeds: This recipe calls for “white” (actually ivory-colored) poppy seeds. These can be found in most Indian grocers. Soaking the poppy seeds softens them and will make a smooth and creamy sauce.
Green chilies: I like a bit of a bite in this otherwise mild recipe. If you are not a fan of heat, use mild chilies. 
Green beans: Also known as French beans, these are available abundantly throughout the year these days. For faster cooking, use tender ones. Nowadays we get beans that are trimmed and ready to use. If not, cut off the bottom hard bit. 
Frozen green beans work well for this recipe. If using frozen ones, you do not need to add a splash of water to cook them - just add the beans straight from frozen to the pan, place the lid and let cook in the steam.
I do not recommend using canned green beans for this recipe because they can become quite mushy in the dish and ruin the texture of the dish. Traditionally this recipe is made with broad or hyacinth beans. 
Mustard oil: Adds a distinctive flavor to the dish. Mustard oil is quite pungent and therefore when cooking with it, to temper its pungency, you should heat it to the smoking point. Do not have mustard oil in your store cupboard? No worries, use sunflower or any oil of your choice.
Nigella seeds: Known as kalonji in Hindi, I use these tiny black seeds for their onion-like flavor. 
Scaling the recipe

Alternative quantities provided in the recipe card are for 1x only.

Allergens Disclaimer

Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

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Reader Interactions

Comments

  1. Karlie says

    November 29, 2023 at 12:28 am

    5 stars
    I served this over rice with some simple tofu and it was so flavorful!

    Reply
  2. Cindy says

    November 28, 2023 at 7:06 pm

    5 stars
    Soaking the poppy seeds a little longer was a great tip! So delicious!

    Reply
  3. Erin says

    November 28, 2023 at 12:20 am

    5 stars
    Your recipes are so amazing! We loved this green bean curry and the posto paste and nigella seeds were new-to-us ingredients that we enjoyed trying.

    Reply
  4. Sam says

    November 27, 2023 at 10:12 pm

    5 stars
    This is such a delicious recipe! The flavors are wonderful. Yum!!

    Reply
  5. Holly says

    November 27, 2023 at 7:12 pm

    5 stars
    Very good - and easy! Served over rice and the whole family loved it. Thanks for another great recipe!

    Reply
    • Padma Kumar says

      December 01, 2023 at 8:22 pm

      Thank you Holly!

      Reply
  6. Delaney says

    November 15, 2023 at 11:46 pm

    I am excited to try this recipe, these flavors sound wonderful!

    Reply
5 from 96 votes (91 ratings without comment)

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Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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