Bengali cuisine
Aloo Posto
Potatoes cooked in a creamy poppy seed paste with the unmistakable fragrance of mustard oil. A weekday staple that tastes like home.
Why cold press mustard oil?
Mustard oil gives Aloo Posto its characteristic warmth and depth. The oil's natural pungency balances the mellow sweetness of poppy seeds perfectly.
Ingredients
- 3 medium potatoes, cubed
- 2 tbsp Dune Aura Cold-Press Mustard Oil
- 3 tbsp white poppy seeds, soaked and ground
- 2 green chillies, chopped
- ½ tsp nigella seeds
- ½ tsp turmeric
- Salt to taste
Step-by-step method
- 1
Heat mustard oil in a pan. Add nigella seeds — let them crackle.
- 2
Add potatoes, turmeric and salt. Stir well to coat.
- 3
Cover and cook on medium heat 10 minutes, stirring occasionally.
- 4
Add poppy seed paste and green chillies. Mix gently.
- 5
Add 2 tbsp water. Cover and cook 5 more minutes until potatoes are tender.
- 6
Serve hot with steamed rice and dal.
Pro tip
Soak poppy seeds in warm water for 30 minutes before grinding for a smoother paste.
Buy Dune Aura Cold Press Mustard Oil
Bring the authentic flavour in this recipe to your kitchen with fresh, cold-pressed mustard oil.
Shop mustard oil
