Alu Potol Posto / Bengali festive dish

05 Dec Alu Potol Posto / Bengali festive dish

Alu Potol Posto is Potato and Pointed Gourd in Poppy Seeds paste gravy. Potol (Pointed gourd) is a very popular vegetable in Bengali cuisine. Mainly, it is available throughout the year in Bengal. As a result, there are quite a few Bengali recipes using this vegetable. In the same vein, Posto refers to poppy seeds (khus khus) paste. Poppy seeds is again one of the most favourite ingredients in Bengali cuisine.

Needless to say, the combination of Pointed gourd, potato and poppy seeds paste lends an unique flavour to this dish. Added to that it is an easy to make dish. Hence this is a favourite dish of Bengali households on any day.

Lastly, being a great fan of vegetarian Bengali cuisine, I made it this morning for lunch to go with Jowar rotis. It was delicious to say the least.

Print Recipe

Alu Potol Posto

Prep Time10 minutes mins

Cook Time20 minutes mins

soaking time4 hours hrs

Total Time30 minutes mins

Course: Main Course

Cuisine: Bengal

Keyword: Potol, pointed gourd, potato, khus khus,

Servings: 4 people

Ingredients

• 6 to 8 pointed gourds
• 1 big potato
• 4 tbsp Khus Khus soaked in water for 4 hours
• 2 green chillies
• 1 tsp kalonji seeds
• 2 dry red chillies (optional)
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp jaggery powder
• salt to taste
• 2 tsp oil

Instructions

• Grind the soaked poppy seeds to a fine paste.
• Peel and cut the pointed gourd vertically into quarters.
• Cut the potatoes into long wedges.
• Heat 1 tsp oil in a thick bottomed pan.
• Add the pointed gourds and sauté till they turn golden brown.
• Remove and add the potatoes in the same oil and sauté till half done.
• Remove potatoes from the pan.
• Add 1 tsp oil and temper with kalonji seeds and red chillies.
• Add onions and sauté till onions turn brown. 
• Add green chillies, turmeric powder and chilli powder and sauté.
• Add the poppy seeds paste, salt & sugar and sauté for few more minutes.
• Add both vegetables, enough water and cook covered on a slow fire.
• Simmer till the gravy evaporates and vegetables are cooked. 

Notes

1. Bengali cuisine traditionally uses Mustard oil. However if you prefer to use any oil of your preference, you are free to do so. 
2. I normally soak the poppy seeds over night. It gives a smooth paste. 

 

Serve hot with roti, rice or parathas.

You may find more Bengali Vegetarian dishes here