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The mustard oil brought to you by Jivika Agri Industries Pvt Ltd is known for its purity and health benefits. The best and purest mustard oil available in the markets is our Kachi Ghani Mustard Oil. It is produced from conventional processing methods to give a layer of flavour in every food. The oil has a natural aroma, a unique taste, and nutrients. It is also considered ideal for a daily diet.

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Aloo Posto

Main Ingredients

For Aloo Posto:

3 medium-sized potatoes (peeled and cubed)
2 tablespoons pure mustard oil
2 green chilies (slit or chopped)
Salt to taste
1/2 teaspoon turmeric powder
1/2 cup water

For Posto Paste (Poppy Seed Paste):

3 tablespoons white poppy seeds (soaked in warm water for 30 minutes)
1-2 green chillies
A splash of water (to grind)

Instruction

Step 1 - Prepare the Posto (Poppy Seed) Paste

Soak and grind: Soak the white poppy seeds in warm water for 20–30 minutes. Drain and grind them into a smooth paste using green chilies and a small amount of water. The texture should be creamy but not too runny. Set aside.

Step 2 - Cook the Potatoes

Heat mustard oil: In a kadai or pan, heat 2 tablespoons of pure mustard oil until it begins to smoke lightly. This helps remove the raw aroma of mustard oil. Reduce heat to medium.
Sauté the potatoes: Add the cubed potatoes and turmeric powder. Sauté for 5–6 minutes until they start turning slightly golden and aromatic.

Step 3 - Add Chilies and Posto Paste

Spice it up: Add the green chilies and cook for another minute.
Incorporate the posto paste: Add the prepared poppy seed paste and mix well with the potatoes. Sauté everything together for 2–3 minutes, allowing the flavors to blend.

Step 4 - Simmer and Finish

Add water and salt: Pour in 1/2 cup of water and season with salt. Stir well. Cover and cook for 10–12 minutes on low heat until the potatoes are tender and the gravy thickens to your desired consistency.
Final touch: Drizzle a few drops of raw mustard oil on top before turning off the heat for that authentic Bengali aroma.

Step 5 - Garnish and Serve

Garnish: Traditionally, Aloo Posto is kept simple—garnish is optional. Some fresh green chilies on top add a nice kick.
Serving Suggestions: Aloo Posto is best enjoyed with plain steamed rice and masoor dal (red lentil curry). It also goes well with hot luchis (deep-fried Bengali flatbreads) for a festive twist.

Tips for the Perfect Aloo Posto

Mustard Oil Magic: Smoking the mustard oil is essential to mellow its pungency and enhance the flavor.
Texture Matters: For a creamy consistency, ensure the poppy seeds are soaked well before grinding.
Variations: Add a few nigella seeds (kalonji) while tempering for an extra Bengali touch.

Why You’ll Love Aloo Posto:

Simple yet Flavorful: Minimal ingredients, maximum comfort.
Authentic Bengali Taste: Mustard oil and posto together create a unique regional flavour.
Vegetarian Delight: A perfect dish for light lunches or vegetarian menus.

Yield

4 Servings

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Pure Mustard Oil (15 Ltr)