Pork Free 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. The posto paste is the soul of the recipe, made by soaking and grinding white poppy seeds with green chilies into a dense, opaque mixture that transforms the potatoes into something deeply savory and aromatic. Mustard oil does double duty here, first bloomed with nigella seeds and a dried red chili to build a fragrant base, then drizzled on raw at the very end for a peppery, pungent finish that is unmistakably Bengali. Every single ingredient in this dish is naturally plant-based and completely free of any pork or pork-derived products, so there is nothing to second-guess or swap out. The technique is straightforward — a light sear on the potatoes, then a covered braise with the paste until everything is tender and gloriously coated. It is the kind of weeknight dish that feels far more special than the effort involved, and it pairs beautifully with steamed rice for a satisfying, no-fuss meal.

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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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