Cashew Free Vegan Bengali Aloo Posto
This Bengali classic is pure comfort — tender Yukon Gold potatoes coated in a thick, fragrant paste made from soaked and ground white poppy seeds, with heat from green chilies and a backbone of pungent mustard oil. The posto paste is the soul of the dish, turning dense and opaque as it clings to every cube of potato in a way that feels almost luxurious despite how humble the ingredient list really is. Nigella seeds and a dried red chili bloom in the hot oil first, layering in a subtle earthiness before the potatoes ever hit the pan. Because this recipe is built entirely around poppy seeds, mustard oil, and spices, there are no nuts anywhere in the picture — no swapped-in creamy bases, no hidden tree nut derivatives to second-guess. That makes it a genuinely reliable choice for anyone navigating nut-free cooking without wanting to sacrifice depth of flavor. The finishing drizzle of raw mustard oil right before serving adds a sharp, almost peppery lift that ties everything together beautifully. Serve it simply with rice and a slit green chili on top, and it's the kind of dish that makes you wonder why you ever needed anything more complicated.
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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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