Tree Nut Free Vegan Bengali Aloo Posto
This Bengali classic is pure comfort — tender Yukon Gold potatoes coated in a thick, fragrant poppy seed paste that clings to every cube in the most satisfying way. The posto paste is the heart of the dish, made by soaking and grinding white poppy seeds with green chilies into a dense, opaque mixture that transforms into something almost creamy as it cooks down. Mustard oil does serious heavy lifting here, bringing a pungent, slightly smoky depth that you simply cannot fake, and the finishing drizzle of raw mustard oil at the end keeps that bold edge front and center. Nigella seeds and a dried red chili bloom in the hot oil first, laying down a quietly spiced base before the potatoes ever hit the pan. Because every single ingredient in this recipe is naturally plant-based and free from tree nuts, there is no need to audit labels or swap anything out — it is straightforwardly safe and straightforwardly delicious. The technique is patient but not complicated: a gentle covered braise lets the paste thicken and fuse to the potatoes, and a final uncovered minute dries everything into that characteristic clinging coat. Serve it with steamed rice and a slit green chili on top for a weeknight dinner that feels like something a grandmother spent all afternoon making.
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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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