Low Fat Aloo Posto
Discover the magic of Bengal with this Low Fat Aloo Posto, a lighter take on the traditional Bengali classic. This wholesome vegetarian dish features tender potato cubes simmered in a creamy, aromatic poppy seed paste, delicately spiced with green chilies and turmeric. Infused with the unique flavor of nigella seeds, this recipe uses just a tablespoon of olive oil, making it a guilt-free indulgence without compromising on taste. Perfectly paired with steamed rice or hot rotis, this low-fat version retains all the earthy charm of the original while catering to health-conscious foodies. With simple ingredients, minimal oil, and authentic flavors, this is an easy, soul-satisfying dish ideal for weekday meals or special occasions.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams Potatoes
- 3 tablespoons Poppy seeds
- 2 Green chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Nigella seeds (kalonji)
- 0.75 teaspoon Salt
- 1 tablespoon Olive oil
- 1 cup Water
- 2 tablespoons Coriander leaves
Directions
Step 1
Peel the potatoes and cut them into small cubes, approximately 1 cm in size. Rinse the cubes in water and set aside.
Step 2
Soak the poppy seeds in warm water for about 15 minutes. After soaking, drain and grind them into a smooth paste using a little water. Set aside.
Step 3
Slit the green chilies lengthwise.
Step 4
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
Step 5
Add the nigella seeds to the heated oil and let them sizzle for a few seconds.
Step 6
Add the slit green chilies and sauté for about 30 seconds.
Step 7
Reduce the heat to low and add the poppy seed paste. Stir the paste for 2-3 minutes until the raw smell disappears.
Step 8
Add the potato cubes, turmeric powder, and salt to the pan. Mix well until the potatoes are well coated with the poppy seed mixture.
Step 9
Add 1 cup of water to the pan. Increase the heat to medium and bring the mixture to a boil.
Step 10
Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
Step 11
Remove the lid and increase the heat to medium-high to evaporate any excess water, stirring gently.
Step 12
Once the water is almost evaporated, turn off the heat and garnish with chopped coriander leaves.
Step 13
Serve hot with steamed rice or roti.
Nutrition Facts
| Serving size | (785.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 685.5 |
| Total Fat 26.5g | 0% |
| Saturated Fat 3.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1842.7mg | 0% |
| Total Carbohydrate 102.1g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 10.6g | |
| Protein 17.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 497.7mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 2734.4mg | 0% |
Source of Calories