Eosinophilic Esophagitis Friendly Vegan Bengali Aloo Posto
This Bengali classic is comfort food at its most elemental — golden potato cubes coated in a thick, nutty poppy seed paste that clings to every piece. The ingredient list is refreshingly short and built almost entirely around whole, unprocessed staples, which makes it a genuinely reliable choice when you're navigating a long list of trigger foods. Mustard oil does the heavy lifting here, giving the dish its signature pungency and depth without any dairy, gluten, or common allergens sneaking in through a sauce or marinade. The posto paste itself is just soaked white poppy seeds, green chili, salt, and water — ground into something dense and opaque that transforms the potatoes into something far greater than the sum of its parts. Nigella seeds and a single dried red chili bloom in the hot oil at the start, layering in warmth and aroma before the potatoes even hit the pan. The final drizzle of raw mustard oil right before serving is a small step that makes a noticeable difference, adding a bright, almost peppery finish. It's the kind of dish that feels deeply satisfying without relying on anything complicated, and that simplicity is exactly what makes it so easy to trust.
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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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