Stuffed Dum Aloo Posto: Bengali Recipe

Looking for a delicious and unique aloo recipe? Then, stuffed dum aloo posto is a must try for you. Aloo posto is a well known Bengali dish. Posto refers to the poppy seeds which is made into a paste and potatoes are cooked in this poppy paste gravy. But this aloo posto recipe has a unique twist to it. Stuffed dum aloo posto is prepared by scooping out the potatoes and then filling it up with the soft and mushy paneer stuffing.

 Then, it is cooked in the posto gravy. So, when you start eating the potatoes , the stuffing comes into your mouth as a delightful and delicious surprise. This vegetarian recipe is also a perfect one if you are planning the menu for a special party or a get together. Your guests will definitely love this surprising yet mouthwatering recipe.

Serves: 3-4
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients

Baby potatoes- 500gms 

Posto (poppy seeds)- 3tbsp 

Yogurt- 1tbsp 

Garlic- 5 cloves 

Green chillies- 3 

Turmeric powder- 1tsp 

Red chilli powder- 1tsp 

Sugar- 1tsp 

Salt- as per taste 

Mustard oil- 1tbsp 

Oil- for deep frying 

Coriander leaves- 2tbsp (for garnish)

For the stuffing

• Paneer- 200gms (crumbled) 
• Cashew nuts- 1tbsp (finely chopped) 
• Raisins- 1tbsp 
• Pepper powder- 1tsp 
• Garam masala powder- ½ tsp 
• Salt- as per taste 
• Coriander leaves- 1tbsp (chopped) 
• Oil- 1tbsp 

Procedure

2. Wash and peel the baby potatoes. 
3. Scoop the potatoes with the help of a spoon carefully 
4. Heat oil in a deep frying pan and deep fry the potatoes for about 5 minutes on medium flame 
5. Once done, transfer the potatoes on a paper towel to drain the excess oil. 
6. Keep it aside and allow it to cool Heat one tablespoon of oil in a pan, add cashew nuts and raisins. 
7. Fry for a minute Add the scooped parts of the potatoes and cook for about 5-6 minutes on medium flame 
8. Add paneer, salt, pepper powder, garam masala powder and cook for another 5-6 minutes 
9. Add chopped coriander leaves, remove it from the flame and allow it to cool 
10. Grind the poppy seeds with green chillies, garlic and one tablespoon of water into a thick paste in a mixer 
11. Once the stuffing cools down, fill the scooped and fried potatoes with it Heat mustard oil in a pan.
12.  Add the poppy seeds paste and fry for about 3-4 minutes 
13. Whisk the yogurt and add to the pan. 
14. Stir immediately Add turmeric powder, red chilli powder, salt and sugar. 
15. Cook for about 5-6 minutes 
16. Add water and mix well Now add the stuffed potatoes and mix carefully 
17. Once done, switch off the flame and garnish it with chopped coriander leaves