Eggless 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 dish, made by soaking and grinding white poppy seeds 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 until it loses its raw sharpness and then used to toast nigella seeds and a dried red chili before the potatoes ever hit the pan. That layered approach to building flavor is what separates this from a simple spiced potato dish. Everything in this recipe is naturally plant-based and free of eggs, so there's no need to audit the ingredient list or swap anything out — it's straightforwardly clean. A final drizzle of raw mustard oil at the end adds a pungent, peppery brightness that ties the whole thing together. Serve it with a slit green chili on top if you want a little extra heat, or keep it as-is for a mellow, deeply satisfying bowl.

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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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