This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. For my aloo beans posto recipe, I substitute green beans for broad beans and I definitely prefer a spice grinder over a stone grinder 😀. Aloo poshto has a special place in my heart because it brings back memories of delicious home cooked meals with other dishes such as aloo gobi, cholar dal, and jeera rice. What is your favorite curry? Do let me know in the comments below. I would love to hear from you! xx Padma If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
gluten dairy tree nuts soy alliums (no onion, no garlic)
This dish also does not have any tomatoes.
As always, see the recipe card for quantities.
Nigella seeds: These tiny tear-drop-shaped seeds, also called kalonji in Hindi, add a heady onion-like flavor to the dish.
Mustard oil: Use this oil for the best results. The pungent tone of the oil complements the creaminess. Alternatively, you can use any good quality vegetable oil.
Poppy seeds: These are the main ingredient of this recipe. These tiny ivory-colored seeds are rich in taste and nutrition and give this dish its signature creamy texture. See the section below for more about this ingredient.
Potatoes: This recipe is perfect for a quick weeknight dinner, so make sure to pre-boil your potato. As you do for aloo palak, use a variety that is firm and does not become too mushy with cooking.
Green chilies: Use them sparingly if you can’t handle too much heat!
Garnishes: Totally optional - fried onions and finely chopped cilantro (coriander leaves).
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Let’s make this easy aloo beans recipe.
Also see the video at the end of the recipe card.
Step 1: Make the poppy-seed paste (posto bata).
Soak the poppy seeds in warm water. This will soften them and they will grind to a smooth sauce with little effort.
Add the seeds, the water in which they were soaking and chili peppers to a mixer jar. Use a mixed grinder or a food processor to grind them to a paste: start with the water that you have in the jar and then add ½ cup of water, or as much as is required, to make a fine paste. Keep aside.
Step 2: Prep the vegetables.
Chop the green beans into about 1-inch pieces. Chop the potato (skin and all) into bite-sized pieces.
Measure the rest of the ingredients and keep them ready.
Step 3: Make the aloo beans posto.
Heat the oil in a skillet over medium-high heat until it smokes. Add the nigella seeds and fry them until they are aromatic.
Then add the chopped beans and some water. Cover the skillet and let the beans steam for 5 minutes or until they are tender-crisp.
Remove the lid and reduce the heat to medium-low. Add the chopped potato, salt, and the ground poppy seeds. Stir well and cook for 5 minutes or until the raw smell of poppy paste is gone.
The sauce will become thick and cover the vegetables. This is how we want this curry to be. Add a splash of water (only if required) to loosen the sauce.
When the sauce absorbs the water and covers the vegetables thickly, the curry is done and ready to serve.
I told you it’s easy!
This is the perfect side to some steamed rice. See the section further below on paring this with other dishes to make a meal.
You know the phrase that good things come in small packages, right?! Well, this is true for poppy seeds - these tiny seeds have healing powers. Read more about the health benefits of poppy seeds here.
Poppy seeds are used in Indian cooking and have different names - postu or posto in Bengali, khus khus in Hindi, gasagase in Kannada, gasagasalu in Telugu.
Cooking with poppy seeds: In European/Western cooking, these are usually used as a topping on bagels and muffins. In Indian cooking, they are used with other nuts and seeds as gravy/sauce for curries. There are also amazing desserts such as khus khus halwa and poppy seeds payasam.
No mustard oil?: Use any good quality vegetable oil or any other cooking oil of your choice.
Swap: Potato with sweet potatoes or red potatoes - for a delicious sweetness. Baby potatoes will work well too.
Green beans: You can find fresh green beans , also known as French beans, all year round these days. Use the tender ones for the best taste, texture and quick cooking. Frozen green beans are also good for this recipe. Just put the frozen beans in the pan, cover it and let them steam. Canned green beans, however, are not suitable for this dish because they can get mushy and spoil the texture of the dish.
Flavor boost: This recipe uses few ingredients to create more. The delicate flavors make this dish almost irresistible! You can, if you like, amp up the flavors by adding minced garlic and onion. Add them in before adding the beans.
If you have made this mild and creamy aloo beans posto, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
Use pre-boiled potatoes as mentioned earlier - this will save you time. I always have some boiled potatoes in the fridge as part of my weekly meal prep routine. Prepare the poppy seed paste in advance - a day or two before and store it in the fridge.
My favorite way of having it is with freshly cooked rice and this green moong dal. The mild flavor and the consistency of this curry makes it a good filling for a wrap. Storage: This dish will stay good for 2-3 of days in the fridge. Store it in a fridge safe, airtight container.
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
