Bengali · Lunch, Dinner

Aloo posto

Potatoes gently simmered in a nutty poppy seed paste, cooked in mustard oil, a Bengali staple.

Calories

552 kcal

Protein

12 g

Carbs

87 g

Fat

17 g

Prep

10 min

Cook

20 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Gluten free
• Dairy free

Contains: mustard.

Ingredients

• 220 g Potatoes
• 20 g Poppy seeds (posto)
• ½ tbsp Mustard oil
• 1 chilli Green chillies
• 55 g Basmati rice
• ¼ tsp Turmeric
• ¼ tsp Salt

Method

1. Soak the poppy seeds in warm water for 20 minutes, then grind to a smooth paste.
2. Heat the mustard oil and add the potato cubes, turmeric and salt, frying for 5 minutes.
3. Stir in the poppy seed paste and slit green chilli, and cook 2-3 minutes.
4. Add half a cup of water, cover and simmer 12-15 minutes until the potato is tender and the paste clings to it.
5. Rinse the rice and simmer in twice its volume of water for 15 minutes; serve alongside.

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