Aloo posto from West bengal, Kolkata

August 1, 2020

Contributed by Saurovi Gosh


  1. Aloo - 4 medium ( cut in medium cubes)
  2. Onion - 1 large ( chopped in thin slices)
  3. Green Chili ( slit) - 5
  4. Khuskhus paste - 5 tbsp
  5. Salt
  6. Sugar ( optional)
  7. Kalongi - 1/4 teaspoon
  8. Mustard oil ( this recipe tastes best with mustard oil, you can use white oil if allergic to mustard)


  1. Heat Kadhai, pour mustard oil in it...
  2. Put in kalonji and green chillies. Pour onion slices, and fry lightly,
  3. Pour the aloo pieces and fry for 3-4 minutes, add salt and cover till the aloos are half done,
  4. Capsicum, Tomato, Onions and other herbs Optional
  5. Put in khus khus paste and fry for a few minutes..
  6. Add 2.5 cups water and cover cook till the aloos are soft and the gravy is semi dried.
  7. Add 1 spoon sugar, adjust salt…
  8. Pour 1 tbsp raw mustard oil and a few slit green chilis for garnishing.

Serve with hot's heavenly!!!