Lunch · 30 min · indian

Aloo Posto

This is the kind of Indian lunch you’ll make on repeat — potatoes and poppy seeds, 30 minutes, big payoff. Each serving lands at 260 calories with 6g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 4 medium Potatoes
• 1/3 cup Poppy seeds
• 3 tbsp Mustard oil
• 1 tsp Nigella seeds
• 3 Green chilies
• 1/2 tsp Turmeric

Steps

1. Soak the poppy seeds in warm water 20 minutes, then grind to a smooth, thick paste with as little water as possible — a coarse grind leaves gritty bits in the finished dish.
2. Cut the potatoes into bite-sized cubes; even pieces cook at the same rate, which matters in a dish with so few ingredients.
3. Heat the mustard oil until it smokes, cool 30 seconds, then crackle the nigella seeds and slit chilies 20 seconds.
4. Add the potatoes, turmeric, and salt; toss to coat in the seasoned oil and sauté 5 minutes.
5. Pour in a cup of water, cover, and steam 12 minutes until the potatoes are just tender.
6. Stir in the poppy-seed paste and simmer uncovered 5 minutes, stirring often, until it clings to the potatoes like a pale, nutty glaze.
7. Serve hot with steamed rice and a drizzle of raw mustard oil for the full Bengali effect.

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