Aloo Dhonepata Posto

Another version of Aloo Posto is here where the posto or poppy seed is ground with a handful of fresh coriander leaves to give a new dimension to the ever popular aloo posto. We prefer to have aloo posto with a bit of gravy, however the traditional aloo posto is a dry dish usually served with rice and kolai dal. 




  • Potatoes – 4, diced
  • Onion – 1, chopped
  • Poppy seeds – 3 tbsp
  • Coriander leaves: a handful
  • Green chillies – as per taste
  • Nigella seeds/kalo jeere: 1/2 tsp
  • Mustard oil: 2 tbsp
  • Salt, turmeric, sugar

Soak the poppy seeds in water. Then make a paste of it along with the coriander leaves and green chillies adding a little bit of water. Set aside.


In a non-stick kadhai, add mustard oil. Once oil heats up add the nigella seeds, and 2 green chillies slit longitudinally. Stir for 45 seconds before adding the potato cubes. Sprinkle some salt and turmeric and cook the potatoes covered on medium heat for 10 minutes.


In the last 3-4 minutes, add the onions.


Add the poppy seed-coriander-green chilli paste and coat the potatoes and onions well with that.


Add a cup of water. Cook for another 5-7 minutes. In between check seasoning and add salt if required. Add a pinch of sugar to balance the taste.


When potatoes are cooked, remove from heat and add a spoonful of raw mustard oil. This is a very important step to get the authentic taste of aloo posto.


Serve hot with plain rice.


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