Stir fried potato and carrots in poppy seeds paste

Today I got notified that its my blogging anniversary and that its been two years that I started this blog!!! vow!!! I cannot believe how fast the year 2014 flew by!! and I hardly blogged!!! The reason?…safe to say just got caught up with life….in other words life happened …and this part took a backseat for a while…but hey good to be back…cooking never took a back seat though…and the innovativeness continues…What better way to restart blogging than on the anniversary…

Here goes…

Aloo aar Gajorer Posto


This is inspired by the tradition bengali dish Aloo Posto which is basically potatoes cooked in poppy seeds paste. However since Carrots (ie Gajor in bengali) and beetroots are not one of the favourites of the veggies in this household my endeavour to make them interesting and palatable remains a constant!:) Its a nice easy to cook recipe and the result is always mouth watering!


  1. 1 large potato
  2. 3 medium sized carrots.
  3. 1/2 cup poppy seeds paste.
  4. 1tsp paanch phoron.
  5. 1 tablespoon of oil.
  6. 1/2 tsp turmeric powder.
  7. 1/2 tsp of chilli powder.
  8. salt to taste.
  9. 1/2 tsp of sugar.

The poppy seeds were traditionally ground to paste on a grinding stone called Sheel- nora. Even today the paste is made on the grinding stone and the bengali foodie would always swear that the posto/poppy seeds dish tastes best if poppy seeds are ground that way! but well what can I say….since  one cannot travel overseas carrying grinding stones not to mention the strict air travel rules one has to consider,…might as well be happy grinding them in our good old food processor/mixer!

I always grind the seeds dry in the mixer. This will powder the seeds well and make the paste real smooth. I used half a teacup of poppy seeds for this recipe.

Panch-phoron: Its a mix of five aromatic spices which blend and give this wonderful flavour which according to me makes a dish distinctly bong! It can be easily made. The recipe in this particular site can be used

I always use Radhuni seeds as one of the ingredients in my panch phoron but if its not available the site provides nearest substitutes.


  1. Dice the potatoes into cubes and grate the carrots.
  2. Heat oil in a wok. Add panch phoron. When the seeds start popping add the diced potatoes.
  3. Stir fry for about 3-4 minutes before adding the grated carrots.
  4. Stir fry for 4-5 minutes and add the poppy seeds paste.
  5. This is a good time to add the spices ie turmeric powder, chilli powder, salt and sugar
  6. Pour about one teacup of water and cover the wok. Let it simmer for 5-6 minutes or till the potatoes are cooked.

Serve hot or take a picture and blog! 🙂



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