Bengalis are (in)famous for their love for a particular vegetable. Yes, you have guessed it right. From our meat curries to our vegetarian dishes, the coveted potato makes an appearance too often. We consume it in every form – boiled, steamed, and fried. One of the most famous Bengali recipes featuring potatoes is the aloo posto.

For those of you who are not familiar with the enigma that aloo posto is, let me break it down for you. Aloo posto is a delicacy that features diced potatoes strewn in a gravy made out of poppy seed paste. It combines the goodness of two of the most famous ingredients of a Bengali kitchen – potatoes (aloo) and poppy seeds (posto). It is the ultimate comfort food that every Bengali tongue craves for.

Every Bengali household has its own version of aloo posto. While some prefer a more dry consistency, there are others who like to include a lot of gravy. You can adjust the seasonings and spices according to your taste as well. Irrespective of the process you use to prepare it, aloo posto turns out to be great every time. There is just nothing that can go wrong about it ever. I am pretty sure the millennial term ‘bae’ was invented for this celebrated Bengali dish.

Without further ado, here’s the recipe for aloo posto:


  • Potatoes, 2 large (diced)
  • Poppy seeds, 1/2 cup
  • Green chilies, 2-3
  • Onion seeds, 1/4 tsp
  • Turmeric powder, 1/4 tsp
  • Cumin powder, 1/4 tsp
  • Coriander powder, 1/4 tsp
  • Garam masala powder, 1/2 tsp
  • Salt and sugar, to taste
  • Oil, 1 tbsp


  • Soak the poppy seeds in 2 tbsp lukewarm water for at least 30 minutes. Transfer to a blender and grind until you get a smooth paste.
  • Heat oil in a frying pan. Add the potatoes and fry until golden brown. Remove the lightly fried potatoes and add some more oil in the frying pan.
  • Add onion seeds and green chilies. Temper the spices for a few seconds.
  • Next add the poppy seed paste and other powdered spices except garam masala powder. Stir well and combine. Cook the mixture for a few minute.
  • When the gravy begins to thicken, add the potatoes and mix well. The potatoes should be coated with the poppy seed paste.
  • Cook on low heat for about 10-15 minutes or until the potatoes are completely cooked. Add water to adjust consistency of the gravy.
  • Once done, garnish with garam masala powder. Serve hot with steamed rice.