This classic aloo posto recipe hails from Bengal - tender baby new potatoes in a fragrant coconut and poppy seed sauce, it’s the perfect accompaniment to any Indian platter!
Ingredients
Method
- Toss the potatoes in the oil and roast in a preheated oven at 190°C/375°F/gas 5 for around 20-25 minutes, or until golden, crispy and cooked through.
- In a pan or wok add the Patak’s Bengali Coconut Indian Stir Fry sachet and mix through the potatoes.
- Cook for 2 minutes before garnishing with fresh coriander and serving with hot basmati rice or a green salad.
Recipe courtesy of Patak's
A Traditional Bengali-Style Aloo Posto Recipe
Like almost all dishes from the Indian subcontinent, many households will have an aloo posto recipe that’s been passed down from generation to generation, each adding their own tasty twist. This dish has its roots in Bengal, a region in northeastern India and Bangladesh - it’s particularly popular in West Bengal and among Bengali communities all over the world.
With aloo meaning ‘potatoes’, and posto translating to ‘poppy seeds’, the traditional aloo posto ingredients usually include potatoes and poppy seeds as the key ingredients, and then a selection of oils and spices such as mustard oil for an authentic flavour, nigella seeds, green chillies for heat, turmeric for colour and flavour and salt for seasoning. It’s traditionally served with steamed rice or luchi (a type of fried bread) and often accompanied by a lentil dhal.
For this recipe, the traditional aloo posto method is steady and reliable. All you need is potatoes, oil, some fresh coriander, and preparation should take around half an hour for the true taste of Bengal.
