ALOO POSTO: CHEF ANIRBAN DASGUPTA CELEBRATES TRADITIONAL BENGALI CUISINE WITH A TIMELESS RECIPE: Part-4

Thursday-25/06/2026: Chef Anirban Dasgupta’s interpretation of Aloo Posto reflects his deep connection to Bengal’s rich culinary heritage and traditional home-style cooking. While working in the highly demanding environment of a Michelin-star restaurant in the United States, he continues to draw inspiration from the authentic flavours of his roots. This classic Bengali recipe showcases his belief that exceptional food does not always require complex ingredients or elaborate techniques. Through Aloo Posto, Chef Anirban celebrates the simplicity of potatoes, poppy seeds and mustard oil while preserving the essence of regional Indian cuisine. The dish highlights his commitment to traditional recipes, sustainable cooking practices and the timeless flavours that have been passed down through generations of Bengali households. Widely enjoyed across West Bengal, Aloo Posto remains a staple of Bengali cuisine and is best served with steamed rice or fresh chapati.

Bengal’s traditional Aloo Posto.

ALOO POSTO:

INGREDIENTS:

Ingredient	Quantity
Potato Cubes	500 g
Poppy Seeds (Posto)	50 g
Kalonji Seeds (Nigella Seeds)	½ tsp
Green Chillies	6 nos
Mustard Oil	2 tbsp
Turmeric Powder	As required
Salt	To taste

METHOD:

Step 1: Prepare the Poppy Seed Paste

Soak the poppy seeds overnight. Drain the water completely and transfer the soaked poppy seeds to a stone grinder or blender. Add green chillies and a small quantity of water. Grind into a smooth and creamy paste.

Step 2: Cook the Potatoes

Heat mustard oil in a pan. Add kalonji seeds and allow them to release their aroma. Add the potato cubes and sauté until they develop a light golden colour.

Chef Anirban Dasgupta.

Step 3: Add Seasoning

Sprinkle turmeric powder and salt over the potatoes. Stir gently to ensure the seasoning is evenly distributed.

Step 4: Finish the Dish:

Add the prepared poppy seed paste to the pan and mix thoroughly with the potatoes. Cook on medium heat until the potatoes are tender and the poppy seed mixture is fully cooked. Add two whole green chillies during the final stage of cooking to enhance the flavour. The finished dish should have a semi-thick consistency with a rich and creamy texture.

Serving Suggestion:

Serve hot with steamed rice for an authentic Bengali dining experience or pair it with fresh chapati for a wholesome meal.

Turmeric marinated fish.

Culinary Note:

Aloo Posto is a classic Bengali comfort food that highlights the region’s culinary heritage. Rich in carbohydrates and known for its distinctive poppy seed flavour, the dish remains a favourite in Bengali households and continues to represent the simplicity and authenticity of traditional Indian home cooking.

THE RECIPE AND PICTURE COURTESY BY: Chef Anirban Dasgupta.

A Report by: REFT Today.

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