Carrageenan Free Vegan Bengali Aloo Posto
Aloo posto is one of those deeply comforting Bengali classics that proves simple ingredients can produce something truly extraordinary. Yukon Gold potatoes are coated in a thick, fragrant paste made from soaked white poppy seeds and green chilies, then cooked low and slow until every cube is tender and cloaked in that signature dense, nutty crust. The whole dish comes together in mustard oil — heated until it loses its raw sharpness — which gives it that unmistakable pungent warmth that makes Bengali cooking so distinctive. A final drizzle of raw mustard oil right at the end adds another layer of bold, aromatic depth that you really can't skip. For anyone navigating ingredient labels carefully, this recipe is refreshingly straightforward — every component is a whole food you can easily verify, with no processed dairy alternatives or thickened sauces where unwanted additives tend to hide. The poppy seed paste is made entirely from scratch by soaking, draining, and grinding the seeds yourself, so you stay in full control of what goes into the dish. Nigella seeds and a dried red chili bloom in the oil to build a savory, slightly smoky base before the potatoes ever hit the pan. It's the kind of weeknight dish that feels special enough for a dinner party but honest enough to eat straight from the skillet.
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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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