Seed Oil Free Vegan Bengali Aloo Posto
Aloo posto is one of those deeply comforting Bengali classics that deserves far more attention outside of South Asian kitchens. Tender Yukon Gold potatoes get coated in a thick, fragrant paste made from soaked white poppy seeds and green chilies — the result is earthy, subtly nutty, and quietly addictive in the best way. The entire dish is built on mustard oil, which is traditional here and completely free of the refined seed oils that show up in so many modern recipes. Mustard oil brings its own pungent, almost horseradish-like depth that softens beautifully once heated, and a final drizzle of raw mustard oil at the end layers in even more complexity. Nigella seeds and a dried red chili bloom in the hot oil first, giving every bite a gentle warmth and a faint anise-like note that plays perfectly against the creamy poppy seed paste. The technique is straightforward — soaking the seeds, grinding them into a dense paste, and letting everything cook low and slow until the coating clings to each cube — but the payoff feels far more impressive than the effort involved. Whether you serve it alongside rice or scoop it up on its own, this is the kind of dish that makes you want to cook it again the very next week.
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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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