Dairy 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 — earthy, nutty, and just the right amount of fiery from green chilies and a dried red chili bloomed in hot mustard oil. The star of the show is posto, a thick paste ground from soaked white poppy seeds that clings to every cube of tender Yukon Gold potato in the most satisfying way. What makes this dish naturally free from any dairy is its roots: traditional aloo posto has always relied on mustard oil and poppy seeds for its richness, so nothing here feels like a substitution or a compromise. Mustard oil does double duty — first as the cooking fat that carries the nigella seeds and spices, then as a raw finishing drizzle that adds a pungent, almost wasabi-like brightness at the end. The technique of soaking the poppy seeds before grinding is what gives the paste its dense, opaque texture, so don't skip that step. This is the kind of dish that tastes like it took far more effort than it did, and it pairs beautifully with steamed rice for a simple, deeply flavorful weeknight meal.

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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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