Peanut 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 food — tender Yukon Gold potatoes coated in a thick, fragrant poppy seed paste that clings to every cube in the most satisfying way. The posto paste is made by soaking and grinding white poppy seeds with green chilies into a dense, opaque mixture that gives the dish its signature nutty richness without a single nut in sight. Mustard oil does the heavy lifting here, tempered with nigella seeds and a dried red chili until the kitchen smells absolutely incredible. Because every ingredient is whole and straightforward, there's no need to second-guess labels or worry about cross-contact — you know exactly what's going into the pan. The technique of letting the paste thicken and dry down around the potatoes at the end is what separates a good aloo posto from a truly great one, so don't rush that final uncovered cook. A drizzle of raw mustard oil right before serving adds a peppery, almost wasabi-like brightness that ties everything together. Serve it over steamed rice for a deeply satisfying plant-based meal that feels both weeknight-easy and genuinely special.

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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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