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Explore Aloo Posto Recipe | Bengali Style Aloo Posto | Chef Ajay Chopra with 43,951 views, 464 likes, and 57 comments. Experience the impact of this video content that has captured audience attention.

Aaj banate hain Bengal ki ek bahut hi popular aur comforting dish Aloo Posto! 😍🥔 Simple ingredients, amazing flavours aur ekdum ghar jaisa swaad! Aloo Posto is a traditional Bengali dish made with soft potatoes, poppy seeds (posto), green chillies and a few simple spices. In this video, I'll show you how to make delicious Bengali Style Aloo Posto at home with easy steps and tips to get that perfect flavour and texture. Serve it with hot steamed rice and enjoy a comforting Bengali meal! 🍚 If you love simple, traditional Indian recipes, don't forget to LIKE, SHARE and SUBSCRIBE to my channel for more delicious recipes. 💬 Tell me in the comments: Have you tried Aloo Posto before, or will this be your first time? Portion: 3–4 pax Preparation Time: 05 mins Cooking Time: 30:35 mins Ingredients: For Posto Paste: Posto Dana (Poppy Seeds) ¼ cup Salt 1 tsp Green Chilli 2 pcs Dry Red Chilli 2 pcs Water as required For Aloo Posto: Mustard Oil 2 tbsp Panch Phoron ½ tbsp Potato, peeled & diced 4 pcs Water as required Turmeric Powder ½ tsp Prepared Posto Paste For Finishing: Jharna Ghee 1 tsp Sugar 1 tsp For Serving Steamed Rice as required Method: Step 1: Prepare the Posto Paste Heat a dry pan over low heat. Add the posto dana and toast gently until lightly aromatic, ensuring the seeds do not develop too much colour. Remove from the heat and allow the toasted posto dana to cool slightly. Transfer the toasted posto dana to a mixer jar. Add salt, green chillies and dry red chillies. Add a small quantity of water and blend into a fine, smooth paste. Add more water gradually while blending only if required. Keep the prepared posto paste aside. Step 2: Start the Aloo Posto Heat mustard oil in a pan until properly hot. Reduce the heat slightly and add panch phoron. Allow the spices to crackle and release their aroma into the oil. Add the peeled and diced potatoes. Sauté the potatoes over medium heat for a few minutes until they are lightly coated with the mustard oil and begin to develop a slight colour. Step 3: Cook the Potatoes Add turmeric powder to the potatoes and mix well. Add sufficient water to cook the potatoes. Bring the water to a boil. Reduce the heat and cook until the potatoes are partially tender while still holding their shape. Step 4: Add the Posto Paste Add the prepared posto paste to the partially cooked potatoes. Mix gently so that the paste coats the potatoes evenly. Continue cooking over medium-low heat, stirring occasionally to prevent the posto paste from sticking to the bottom of the pan. Allow the potatoes to cook completely and absorb the flavour of the posto paste. Add a small quantity of water during cooking if required. Step 5: Adjust the Consistency Continue cooking until the potatoes are tender and the posto gravy reaches a thick, coating consistency. The finished Aloo Posto should remain moist but should not have a thin or watery gravy. Check the seasoning and adjust only if required. Step 6: Finish & Serve Add Jharna ghee and mix gently through the Aloo Posto. Add sugar and cook for another 30–60 seconds to balance the flavours. Switch off the heat once the ghee is incorporated and the desired consistency is achieved. Serve the Aloo Posto hot with steamed rice. Subscribe to my channel here : https://www.youtube.com/channel/UCjC5zJ25kXB0mwKxi4erOrg \ For more information and many more recipes, Visit us at: https://www.chefajaychopra.com​ For more information and many more recipes, Visit us at: https://www.chefajaychopra.com/food-r... Facebook : https://www.facebook.com/ChefAjayChopra/ Twitter : https://x.com/mchefajaychopra Instagram :https://www.instagram.com/chefajaychopra

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