Ingredients for Potato Aloo Posto A Bengali Indian Vegetarian Recipe
- Oil
- Bay Leaf
- 1 medium onion, finely chopped
- Ginger Garlic Paste
- 1/2 teaspoon turmeric powder
- Coriander Powder
- 1/4 - 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1/2 cup water (or more, as needed)
- 500g potatoes, peeled and cubed
- Poppy Seed Paste
- 2 tablespoons fresh coriander leaves, chopped (for garnish)
- Black Cumin Seeds
- Methi Seeds
- Fennel Seed
- 1/2 teaspoon cumin powder
- Mustard Seeds
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How to Make Potato Aloo Posto A Bengali Indian Vegetarian Recipe
- Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add the green chilies and grated ginger. Sauté for another minute until fragrant.
- Add the cubed potatoes and turmeric powder, cumin powder, and red chili powder. Mix well and sauté for 2-3 minutes.
- Add the ground poppy seed paste and salt. Mix well and cook for 2-3 minutes.
- Pour in 1/2 cup of water, cover the pan, and let the potatoes simmer until tender (about 15-20 minutes). Add more water if needed.
- Once the potatoes are cooked and the gravy has thickened, garnish with fresh coriander leaves.
- Serve hot with rice or roti.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
11g
Fat
3g
Carbs
13g
