Aaloo Posto

There’s a quiet comfort in dishes that rely on simplicity, where a handful of ingredients come together to create something deeply satisfying. Aloo Posto, a beloved preparation from Eastern India, is one such dish. Creamy poppy seeds, tender potatoes, and subtle spices create a balance that feels both nourishing and indulgent. Cooked in P Mark Kachi Ghani Mustard Oil, this dish takes on an added depth. The gentle pungency of mustard oil enhances the nuttiness of posto, making every bite richer and more aromatic. Paired with steamed rice, Aloo Posto is minimal, soulful, and timeless.

Ingredients for Aloo Posto

• P Mark Kachi Ghani Mustard Oil – 3 tbsp

• Potatoes – 3–4 medium, peeled and cubed

• Poppy seeds (posto) – 4 tbsp (soaked and ground into a paste)

• Green chillies – 2–3

• Nigella seeds (kalonji) – ½ tsp

• Turmeric powder – ¼ tsp

• Salt – to taste

• Water – as required
  

Method for Aloo Posto

1. Heat P Mark Kachi Ghani Mustard Oil until it reaches its smoking point, then reduce the heat.

2. Add nigella seeds and let them splutter.

3. Add green chillies and sauté briefly to release their aroma.

4. Add the cubed potatoes along with turmeric and salt. Mix well so the potatoes are coated evenly in the mustard oil.

5. Cover and cook on a low flame, stirring occasionally, until the potatoes are partially cooked.

6. Add the prepared poppy seed paste and a little water to adjust consistency. Mix gently to combine.

7. Cover and cook until the potatoes are soft and the posto forms a thick, creamy coating around them.

8. Let it cook uncovered for a minute or two, allowing the flavours to come together and the oil to lightly separate.

9. Your Aaloo Posto is ready!

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