Gluten Free Vegan Bengali Aloo Posto

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.6

(21)

This Bengali classic is pure comfort — tender Yukon Gold potatoes coated in a thick, nutty poppy seed paste that clings to every cube in the most satisfying way. The posto paste is the heart of the dish, made by soaking and grinding white poppy seeds with green chilies into a dense, opaque mixture that turns silky and rich as it cooks down with the potatoes. Mustard oil does the heavy lifting here, giving the whole dish that distinctly pungent, aromatic depth that makes Bengali cooking so craveable — and since every ingredient is naturally free of gluten, there's nothing to swap or second-guess. Nigella seeds and a dried red chili bloomed in hot oil add layers of warmth before the potatoes even hit the pan. The finishing drizzle of raw mustard oil right before serving is a small step that makes a genuinely noticeable difference, brightening everything up. It's the kind of dish that looks humble but tastes deeply considered, and it comes together with nothing more than a skillet, a spice grinder, and a little patience.

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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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