Brazil Nut Free Vegan Bengali Aloo Posto
This Bengali classic is pure comfort — tender Yukon Gold potatoes coated in a thick, fragrant poppy seed paste that clings to every cube in the most satisfying way. The posto paste is made by soaking white poppy seeds until soft, then grinding them with green chilies into a dense, opaque mixture that becomes the soul of the dish. Mustard oil does double duty here, first bloomed with nigella seeds and a dried red chili to build a smoky, pungent base, then drizzled raw at the finish for that unmistakable Bengali depth. Every ingredient in this recipe is naturally plant-based and free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking in. The technique is straightforward — golden the potatoes, stir in the paste, cover and let everything meld together until the sauce thickens into a dry, clinging coat. It's the kind of dish that tastes like it took far more effort than it actually did, and it pairs beautifully with steamed rice for a simple, deeply flavorful meal.
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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.
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