Potol Posto
A classic Bengali dish made with pointed gourd (potol) and poppy seed (posto) paste, lightly spiced and cooked to perfection—simple, creamy, and utterly delicious.
Sarfapremium
Mustard Oil 1L Pouch
100% Pure, Unrefined &
Cold-pressed
Potol Posto Recipe
Ingredients
- 500g potol (pointed gourd)
- 175g potatoes
- 30g poppy seeds
- 12g green chilies
- 40g grated coconut
- 30g SARFA Mustard Oil (plus extra for finishing)
- 1 dried red chili
- ¼ tsp kaalo jeere (nigella seeds)
- 10g salt
- 15g sugar
Instructions
- Peel and make shallow gashes on the potol. Chop potatoes into wedges.
- Grind poppy seeds to a fine paste with green chilies. Add grated coconut and grind (optional).
- Fry potol with 3g salt in SARFA Mustard Oil until golden. Set aside.
- Temper oil with red chilli and kaalo jeere. Fry potatoes until golden.
- Add poppy paste, remaining salt (7g), and sugar. Cook until poppy seeds develop a nutty flavor.
- Add fried potol, cook until done, adding water for a thick gravy.
- Finish with a slit green chili and a drizzle of raw SARFA Mustard Oil.
- Enjoy this authentic Bengali dish served hot! Don’t forget to like, subscribe, and share for more delicious recipes.
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