Bengali Aloo Posto

Bengali Aloo Posto is a comforting and flavorful dish made with potatoes and poppy seeds, offering a unique blend of textures and tastes. This gluten-free delight is perfect for a cozy dinner, showcasing the essence of Bengali cuisine.

Ingredients

• Potatoes - 300 grams, peeled and diced
• Poppy seeds - 3 tablespoons
• Mustard oil - 2 tablespoons
• Green chilies - 2, slit
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Water - 150 ml
• Cilantro - for garnish

Steps

1. Soak the poppy seeds in warm water for about 15 minutes, then drain and blend them into a smooth paste with a little water.
2. Heat mustard oil in a pan until it starts to smoke, then reduce the heat to medium.
3. Add the diced potatoes and sauté for 5 minutes until they begin to soften.
4. Stir in the turmeric powder, slit green chilies, and salt, mixing well.
5. Add the poppy seed paste and water to the pan, stirring to combine.
6. Cover the pan and let it cook on low heat for about 15-20 minutes, or until the potatoes are tender and cooked through.
7. Once done, remove from heat and garnish with chopped cilantro before serving.

Nutrition

• Calories: 290
• Protein: 5 g
• Carbs: 54 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Poppy seeds are a good source of healthy fats and minerals.

Tags