Bangali Famous Tasty Aloo Posto Recipe


HI!!!I'm an Indian Hindu,. My name is Sourav Ghosh.i am 23 years old.Born and raised in a family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. This blog is a collection of good food and fond memories that remind me of my mum's home-cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends, and family. Cooking is the way I express my creative side to the world. Welcome to my Kitchen Corner on the Internet!


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Today we have brought the favorite Aloo Posto of Bengalis. Everyone knows that is a traditional recipe with light spicy poppy seed paste. This dish is a common Bengali side dish. Aloo Posto which uses very few ingredients and can be made in a few minutes, this delicious main dish recipe is best served with steamed rice. It is almost everyone’s favorite. Vegetarian any day of the week means potato post, pulses, white rice, fry papad share in everyone’s mind.


  • Poppy Seed-  2 tablespoon
  • Green Chilies – 5 number
  • Cumin powder-1/2 teaspoon
  • Coriander powder-1/2 teaspoon
  • Mustard Oil – 2 teaspoon
  • Kalungi Seed-1/2 teaspoon
  • Aloo(potato) Pieces-  2 number
  • Salt -to taste
  • Coriander leaves (chopped)-2 tablespoon


When u make our Bangali Famous Tasty Aloo Posto Recipe First, remember that once you make a potato post you’ll need the seeds of a billboard to soak during a circle in cold water for 20 minutes. Take a blender and add poppy seeds, 3 green peppers, cumin powder, coriander powder, touch water, and make a thick paste.
Heat the mustard oil during a pan on the opposite side and add the colony seeds and potato pieces and keep stirring slowly until the potato pieces are round and brown in color.
For making Aloo Posto Then during a pan add a touch mustard oil and a couple of green chilies, thick paste, and fry for a short time till the paste smells raw. Then mix the fried potatoes around and blend with touch water, salt. Leave it for a short time.
Check the last salt and take it down with the chopped coriander leaves and serve with the recent allowance.


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