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Photo of Alu dim posto (potato and eggs cooked in poppy seeds) by Priyanjali Joardar at BetterButter
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Alu dim posto (potato and eggs cooked in poppy seeds)

Jun-01-2018
Priyanjali Joardar
5 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Alu dim posto (potato and eggs cooked in poppy seeds) RECIPE

Posto (poppy seeds) is such an excellent ingredient to cook with! It's magical, turns anything you cook with it into an absolute delight. Alu dim posto(potatoes and boiled eggs cooked in poppy seeds) is finger licking good. This is perfect to cook when you are not in the mood to cook but want to eat something yummy. Takes very little time to cook and a total comfort food. I'm sure most of you (Bong or non bong) would've tried alu Posto, the most famous Bengali posto recipe. Try it this way too, I'm sure you'd love it!

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Stir fry
  • Simmering
  • Blending
  • Sauteeing
  • Side Dishes

Ingredients Serving: 3

  1. Boiled eggs 3
  2. Potatoes 2 large, diced
  3. Poppy seeds paste 1/4 cup
  4. Green chillies 2-3
  5. Nigella seeds 1/4 teaspoon
  6. Turmeric powder 1/4 teaspoon
  7. Mustard oil 2 tablespoon
  8. Salt to taste
  9. Sugar a pinch to balance

Instructions

  1. Coat the boiled eggs with salt and turmeric powder for 10 minutes
  2. Take mustard oil in a Kadai and lightly fry the boiled eggs till golden. Take them out.
  3. To the same oil add Nigella seeds, crushed garlic, once the aroma starts coming add the potatoes.
  4. Add turmeric powder and salt. Cover and cook until the potatoes are done with occasional stirring inbetween.
  5. In mean while dry grind the poppy seeds in a mixer then add little water and green chillies and grind to a fine paste.
  6. Once the potatoes are cooked add the poppy seeds paste and mix well.
  7. Cook until the raw smell of poppy seeds are gone. Add the boiled eggs and cook for another 2-3 minutes until you can see the oil coming from the sides.
  8. Add a dash of mustard oil, give it a stir and turn off the flame.
  9. Keep it covered for 10-15 minutes before serving with hot rice.

Reviews (1)  

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Shelly Sharma
Jun-05-2018
Shelly Sharma   Jun-05-2018

Such an amazing dish.

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