Beef Free Vegan Bengali Aloo Posto

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.6

(21)

This classic Bengali potato dish is pure comfort — humble ingredients transformed into something deeply aromatic and satisfying. Yukon Gold cubes get coated in a thick, nutty poppy seed paste that clings to every piece, while mustard oil and nigella seeds give the whole dish a pungent, earthy backbone that's unmistakably Bengali. The technique of soaking and grinding the posto into a dense paste is the heart of the recipe, and it's simpler than it sounds with a spice grinder and a little patience. Since every ingredient here is entirely plant-based, there's no need to swap or substitute a thing — this is the dish as it was always meant to be made. The finishing drizzle of raw mustard oil right before serving adds a sharp, bright hit that pulls everything together. Serve it over steamed rice for a weeknight meal that feels like something your grandmother would have made, even if you're discovering it for the first time.

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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.

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