Hazelnut 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, fragrant paste made from soaked white poppy seeds, green chilies, and just enough water to bring it all together. The poppy seed paste, known as posto, is the soul of the dish: dense, nutty, and deeply savory in a way that feels unlike anything else in a weeknight vegetable rotation. Mustard oil does serious heavy lifting here, bloomed with nigella seeds and a dried red chili until the kitchen smells incredible before a single potato hits the pan. Because every ingredient is straightforward and plant-based, there's no need to scan labels for hidden nut-derived oils or worry about cross-contact from tree nuts — the recipe is naturally free of them by design. The finishing drizzle of raw mustard oil adds a gentle sharpness that ties everything together and is a hallmark of authentic Bengali cooking. Serve it with a slit green chili on top for a little extra heat, or keep it mild — either way, the thick, clinging paste makes every bite satisfying.

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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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