Pescatarian Vegan Bengali Aloo Posto

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.6

(21)

This classic Bengali potato dish is pure comfort — tender Yukon Gold cubes coated in a thick, nutty poppy seed paste that clings to every piece and delivers a quietly bold, earthy flavor unlike anything in the average weeknight rotation. The magic starts with soaking and grinding white poppy seeds into a dense paste with green chilies, creating a sauce that's rich without any cream or butter in sight. Mustard oil is the other hero here, bloomed with nigella seeds and a dried red chili until fragrant and slightly smoky, giving the dish that unmistakably pungent, peppery backbone that Bengali cooking is known for. Because every ingredient is plant-based, this one fits naturally into a pescatarian lifestyle without any substitutions or workarounds — no fish sauce, no hidden animal products, just pantry staples doing serious work. The finishing drizzle of raw mustard oil right before serving is a small step that makes a big difference, adding a sharp, bright note that cuts through the richness of the posto. Serve it over steamed rice and let the paste do all the talking.

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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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