This Bengali classic is pure comfort — golden potato cubes coated in a thick, fragrant paste of white poppy seeds, green chilies, and mustard oil that clings to every piece. The technique is straightforward but deeply satisfying: soaking and grinding the poppy seeds into a dense, opaque paste is the heart of the dish, and it delivers a nutty, earthy richness that's unlike anything you'd get from a shortcut. Mustard oil does serious heavy lifting here, first tempered with nigella seeds and a dried red chili to build a smoky, pungent base, then finished raw for that unmistakable Bengali bite. The whole thing is naturally plant-based, built entirely from vegetables, seeds, and spices — no grains, no fillers, nothing that would raise a flag for anyone avoiding rye or related cereals. It's the kind of dish that looks humble but tastes like it took real skill, and it pairs beautifully with steamed rice or flatbread. If you've never cooked with posto before, this recipe is the perfect introduction to one of Bengal's most beloved flavor profiles.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Place the white poppy seeds in a small bowl, cover with cold water, and soak for 30 minutes. Drain well.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
