DISH RESEARCH · Dish
Aloo Posto
A Bengali potato dish coated in a creamy white-poppy-seed paste and scented with mustard oil, nigella and chillies.
About Aloo Posto
Aloo posto is a Bengali comfort dish of potato cooked with posto, or white poppy-seed paste. This profile follows the complete Bong Eats alu posto version with mustard oil, nigella and both dried and fresh chillies.
The flavour is gently nutty and earthy, with the pungency of mustard oil, the toasted aroma of nigella and a restrained chilli warmth balanced by a little sugar.
The potatoes remain in tender cubes beneath a pale, grainy poppy-seed coating, punctuated by dark nigella and red and green chilli pieces rather than swimming in a loose gravy.
Allergens in this recipe
Contains: Mustard.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Aloo Posto
Bengali Alu Posto with Poppy-Seed Paste.
- Mustard oilPungent cooking fat
- Nigella seedTempering spice
- Dried red chilliDry heat
- OnionSweet aromatic
- PotatoesStarchy base
- White poppy seedsGround paste
- Green chilliFresh heat
- SaltSeasoning
- SugarBalance
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Mustard oil:
- Nigella seed:
- Dried red chilli:
- Onion:
- Potatoes:
- White poppy seeds:
- Green chilli:
- Salt:
- Sugar:
Origins & food traditions
Bong Eats presents alu posto as a Bengali potato dish and fixes mustard oil, nigella, dried red chilli, onion, potatoes, poppy seeds, green chilli, salt and sugar in its complete recipe.
Countries
- India
- IndiaCatalogue link pending review
Cuisines & regions
- Bengali Cuisine
- Indian Cuisine
- Bengali CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.