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Indian Alu Posto: Potatoes in a Poppy Seed Paste [Vegan]

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The recipe for Alu Posto or Potatoes in a Poppy Seed paste, is a fairly classic Bengali recipe and something that most of its fans like to savor anytime of the year. The soft and comforting flavors are certainly delightful during the winter months, but since poppy seeds are supposed to have cooling properties the dish is also appreciated during summer.

Indian Alu Posto: Potatoes in a Poppy Seed Paste [Vegan]

This Recipe is :

Dairy Free Vegan


  • 3 or 4 russet potatoes
  • 2 tablespoons mustard oil
  • ½ teaspoon panch phoron
  • 1 small onion, chopped
  • 2 or 3 green chilies, slit
  • 1 teaspoon cumin-coriander powder
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ½ cup poppy seed paste (poppy seeds soaked overnight and ground to a paste)


  1. Place the potatoes in a pot with water to cover and boil for about 6 to 7 minutes (the potatoes should be parboiled but not completely cooked through).
  2. Cool the potatoes, peel them, and cut into wedges and set aside.
  3. Heat the mustard oil in a wok or skillet on medium heat for about 1 minute and add the panch phoron and wait until it crackles.
  4. Add the onion and sauté lightly for about 3 to 4 minutes, until the onion is soft and translucent.
  5. Add the green chilies and cumin-coriander powder.
  6. Add the salt and the potato wedges and mix well.
  7. Cook, stirring well, until the potatoes are coated with the spices and begin to turn golden.
  8. Add the sugar, poppy seed paste, and ½ cup water and cook until the mixture is fairly dry (the moisture should dry out leaving a soft coating of the poppy seed paste over the potatoes).





Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!



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