Whole30 Aloo Posto
Embrace the classic flavors of Bengali cuisine with a Whole30 twist in this delectable Whole30 Aloo Posto recipe. This wholesome dish features tender potatoes coated in a creamy, aromatic paste made from white poppy seeds, enhanced by the earthy richness of mustard oil and the warming kick of green chili peppers. With just a handful of pantry-friendly ingredients, you'll recreate the magic of traditional aloo posto, all while staying compliant with the Whole30 lifestyle. Perfect as a standalone side or served alongside hearty main dishes, this recipe balances simplicity with bold, irresistible flavors, making it a go-to choice for weeknight cooking or special occasions. Ready in just 40 minutes, this vibrant, naturally gluten-free recipe is a delicious gateway into the world of Indian cuisine!
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Ingredients
- 4 medium Potatoes
- 4 tablespoons White poppy seeds
- 2 tablespoons Mustard oil
- 2 Green chili peppers
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 cup Water
Directions
Step 1
Wash and peel the potatoes. Cut them into small cubes and keep them submerged in a bowl of water to prevent browning.
Step 2
In a small bowl, soak the poppy seeds in warm water for about 15 minutes to soften them for grinding.
Step 3
Drain the poppy seeds and grind them into a smooth paste using a small amount of water as needed. Set aside.
Step 4
Heat mustard oil in a pan over medium heat until it starts to smoke lightly.
Step 5
Lower the heat and add the drained potato cubes to the pan. Sauté them for 5-7 minutes, stirring occasionally, until they start to turn golden brown.
Step 6
Add the poppy seed paste to the potatoes along with green chili peppers, turmeric powder, and salt. Mix everything well.
Step 7
Pour in 1/4 cup of water and cover the pan. Let it cook for about 12-15 minutes on low heat, or until the potatoes are cooked through and soft.
Step 8
Stir occasionally and check the moisture level. If the mixture is too dry before the potatoes are cooked, add a little more water.
Step 9
Once the potatoes are cooked, uncover the pan and increase the heat slightly. Continue to cook for another 2-3 minutes, stirring frequently, until any excess water evaporates and the oil starts to separate slightly from the mixture.
Step 10
Serve the aloo posto hot as a side dish or enjoy it on its own.
Nutrition Facts
| Serving size | (1021.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1221.7 |
| Total Fat 44.4g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2465.7mg | 0% |
| Total Carbohydrate 188.3g | 0% |
| Dietary Fiber 27.8g | 0% |
| Total Sugars 15.4g | |
| Protein 28.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 662.0mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 4882.7mg | 0% |
Source of Calories