MSG Free Vegan Bengali Aloo Posto
This Bengali classic is pure comfort — tender Yukon Gold potatoes coated in a thick, fragrant paste made from soaked and ground white poppy seeds, with pops of heat from green chilies and a deep, earthy backbone from mustard oil. The posto paste is the soul of the dish, turning dense and opaque as it clings to every cube of potato in that final uncovered simmer. Nigella seeds and a dried red chili bloom in the hot oil first, building a spiced foundation that makes the whole skillet smell incredible before the potatoes even hit the pan. Every single ingredient here is naturally free of added glutamates — no seasoning packets, no processed condiments, nothing that sneaks in unwanted additives. The flavor comes entirely from whole spices, fresh chilies, and the nutty richness of mustard oil, which gets used twice: once for cooking and once as a raw finishing drizzle that lifts the entire dish. That double hit of mustard oil is a traditional Bengali technique, and it genuinely makes a difference in the final depth of flavor. Serve it with a slit green chili on top for a little extra fire, or leave it off for a gentler bowl — either way, this is the kind of simple, honest cooking that needs absolutely nothing else to shine.
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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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