DISH RESEARCH · Side dish
Alu posto
Bong Eats’ selected alu posto cooks potato cubes with coarse poppy paste, green chillies and nigella, including the family’s offered fried onions.
About Alu posto
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Bong Eats presents alu posto as a Bengali potato dish built around a coarse poppy-seed paste. This selection includes the family’s optional fried-onion variation.
Soaked poppy seeds are strained and ground with some of the green chillies and separate grinding water. The potatoes are peeled and cut into small cubes, while the selected onions are sliced.
The onions fry briefly in mustard oil, then are removed. Dried red chillies and nigella seeds temper the same oil before the potatoes are added and stirred without browning.
Poppy paste, salt and sugar join the potatoes. Low, covered cooking softens them, with a little hot water added if the pan dries; slit green chillies and mustard oil finish the mixture.
The same fried onions return for a final stir. The source offers rice with dal or rooti; rice and dal are the accompaniments selected here.
Ingredients in Alu posto
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Bengali