Barley Free Vegan Bengali Aloo Posto

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.6

(21)

This Bengali classic is pure comfort — tender Yukon Gold potatoes coated in a thick, fragrant paste made from soaked white poppy seeds and green chilies, all cooked down in pungent mustard oil until every cube is richly glazed. The ingredient list is refreshingly short and naturally free from grains of any kind, so there's no need to scrutinize labels or swap anything out. Mustard oil does the heavy lifting here, giving the dish its signature sharp, nutty backbone that you simply cannot replicate with a neutral cooking oil. Nigella seeds and a dried red chili bloom in the hot oil first, laying down a savory, slightly smoky base before the potatoes ever hit the pan. The posto paste itself is the soul of the dish — dense, opaque, and clinging — and getting it right means soaking the seeds fully and grinding them to a thick consistency rather than a thin slurry. A final drizzle of raw mustard oil right before serving wakes everything back up with a bright, almost peppery finish. Serve it alongside steamed rice for a weeknight dinner that feels quietly special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the posto paste

½ cup white poppy seeds (posto)
2 green chilies, roughly chopped
¼ tsp salt
3 tbsp water, plus more as needed

For the aloo

1.5 lb (about 4 medium) yukon gold potatoes, peeled and cut into ¾-inch cubes
3 tbsp mustard oil
½ tsp nigella seeds (kalonji)
1 dried red chili
½ tsp turmeric
¾ tsp salt, or to taste
¼ cup water
1 tsp raw mustard oil, for finishing

For serving

1 green chili, slit lengthwise (optional)

Instructions

1
Place the white poppy seeds in a small bowl, cover with cold water, and soak for 30 minutes. Drain well.
2
Transfer the drained poppy seeds to a spice grinder or blender along with the 2 roughly chopped green chilies, 1/4 tsp salt, and 3 tbsp water. Grind to a smooth, thick paste, scraping down the sides as needed and adding water 1 tsp at a time only if the blades stall. The paste should be dense and opaque, not watery.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!