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Aloo Posto, Potato Curry
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Aloo Posto – Bengali Potato Poppy Seed Curry

Prep Time2 hrs
Cook Time40 mins


  • 4 teaspoons white poppy seeds
  • 5 green chiles
  • 1 tablespoon mustard oil
  • 1 teaspoon black onion seed/nigella
  • 12 oz. potatoes peeled and cut into large dice
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 2 teaspoons ghee


  • Soak poppy seeds in 1/4 cup water for 2-3 hours.
  • Using coffee/spice grinder, grind the poppy seeds with the green chillies to form a paste.
  • Heat oil in a deep skillet. Add nigella seeds and fry for 1 minute.
  • Add potatoes and turmeric. Stir fry on medium heat for 5 minutes.
  • Add cumin, 1/2 cup water and salt. Simmer on medium heat for about 10 minutes stirring occasionally, until all of the liquid has evaporated.
  • Add poppy seed paste, sugar and 3/4 cup water. Simmer for another 20 minutes, stirring occasionally, until potatoes are cooked and fork tender.
  • Add ghee and cook for 1 more minute.


If all the liquid has evaporated and the potatoes are still not fork tender, add a little more water 1/4 cup at a time, until the potatoes are cooked. It is meant to be a semi-dry curry.
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