Shellfish 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 — tender Yukon Gold potatoes coated in a dense, fragrant paste made from soaked and ground white poppy seeds, with heat from green chilies and a deep, earthy backbone from mustard oil. The paste clings to every cube in a thick, almost creamy layer that is unlike anything you'd find in a typical potato side dish. Mustard oil does a lot of the heavy lifting here: it's heated until it just smokes to mellow its sharpness, then used again as a raw finishing drizzle for that signature Bengali punch. Nigella seeds and a dried red chili bloom in the oil first, building a fragrant base before the potatoes ever hit the pan. The whole dish is naturally plant-based and built entirely from pantry staples and fresh produce, so there's nothing to second-guess about what's in it. It's the kind of recipe that looks deceptively simple but delivers bold, layered flavor that keeps you going back for one more bite. 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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