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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the poppy seeds briefly if necessary and soak in warm water for 30–45 minutes.
Drain and transfer to a small mixer jar.
Add 2 green chillies and 3–4 tbsp water.
Grind into a thick, smooth paste, scraping down the jar as needed.
Peel the potatoes and cut into medium cubes, roughly 2–2.5 cm.
Rinse and drain. Keep them ready in a bowl.
Heat mustard oil in a kadhai until shimmering and just beginning to smoke.
Lower the heat slightly.
Add nigella seeds and let it sizzle briefly.
Add 1–2 slit green chillies.
Add the cubed potatoes to the tempered oil.
Sauté for 4–5 minutes over medium heat, stirring occasionally.
Add salt and approximately 100 ml water.
Cover and cook for 8–10 minutes until the potatoes are nearly tender.
Lower the heat.
Add the freshly ground poppy-seed paste to the potatoes.
Mix gently until all the potatoes are coated.
Add 50–100 ml water as needed.
Cook uncovered on low heat for 4–6 minutes, stirring frequently.
Add one slit green chilli and, if desired, a small drizzle of raw mustard oil.
Turn off the heat and rest for 2–3 minutes.
Serve with steamed rice.
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Avoid using cumin, garam masala or other strong spices to keep the posto flavor dominant.
Don't aggressively fry the posto paste or cook it on high heat to prevent it from sticking and becoming grainy.
Can I skip the turmeric?
Yes, skipping turmeric will keep the dish pale and creamy, highlighting the poppy-seed paste.
What should I serve with Aloo Posto?
Aloo Posto is traditionally served with steamed rice.
How do I prevent the posto paste from sticking?
Cook the paste on low heat and stir frequently to prevent sticking.
Can I use other oils instead of mustard oil?
Mustard oil is traditional for its pungent flavor, but you can use other oils if preferred.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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