Celery 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 deeply comforting — tender Yukon Gold cubes coated in a thick, nutty poppy seed paste that clings to every piece. The posto paste is the soul of the recipe, made by soaking white poppy seeds until soft, then grinding them with green chilies into a dense, opaque mixture that transforms into something almost creamy as it cooks down. Mustard oil does serious heavy lifting here, bloomed with nigella seeds and a dried red chili until fragrant and slightly smoky before the potatoes ever hit the pan. The entire ingredient list is naturally free of celery in any form — no hidden aromatics, no sneaky stock, just whole spices and pantry staples you can feel confident about. A final drizzle of raw mustard oil right before serving adds a peppery brightness that makes the whole dish pop. It's the kind of weeknight recipe that looks and tastes far more involved than it actually is, and it pairs beautifully with steamed rice.

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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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