Wheat 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 thick, fragrant paste of soaked white poppy seeds, green chilies, and mustard oil. The posto paste is the soul of the dish: blended until dense and opaque, it clings to every cube of potato in a way that feels almost luxuriously rich despite the short ingredient list. Nigella seeds and a dried red chili bloom in smoking mustard oil at the start, building a deeply aromatic base that carries through every bite. Because the whole recipe is built around potatoes, spices, and that gorgeous poppy seed paste, there's nothing here that contains wheat — no flour, no thickener, no hidden grain-based ingredient to second-guess. That makes it a genuinely satisfying option for anyone navigating wheat avoidance without wanting to sacrifice bold, complex flavor. The finishing drizzle of raw mustard oil adds a pungent, peppery kick that lifts the whole dish right before it hits the table. Serve it simply with a slit green chili on top and let the paste do all the talking.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!