Nitrate & Nitrite Free Vegan Bengali Aloo Posto
This Bengali classic is pure comfort — tender Yukon Gold potatoes coated in a thick, fragrant poppy seed paste that clings to every cube like a dream. 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, bloomed with nigella seeds and a dried red chili until the kitchen smells impossibly good. Because every ingredient is whole, fresh, and plant-based, there are no processed meats, cured items, or packaged shortcuts that typically sneak in unwanted additives — just spices, oil, and produce doing exactly what they're supposed to do. The finishing drizzle of raw mustard oil adds a gentle pungency that makes the whole dish pop. It's the kind of recipe that feels deeply traditional and satisfying, whether you're serving it over steamed rice or alongside a simple dal.
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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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