Nut-Free Aloo Posto

Savor the rich, nut-free twist on a classic Bengali favorite with this Nut-Free Aloo Posto recipe! Perfectly tender potatoes are simmered in a luscious, creamy white poppy seed paste, delicately seasoned with earthy nigella seeds, fragrant mustard oil, and a subtle kick from green chilies. This traditional dish comes together in under an hour, featuring simple, plant-based ingredients, and is naturally allergen-friendly with no nuts in sight. The poppy seed paste, soaked and ground to perfection, infuses the dish with a unique, velvety texture that perfectly coats the golden potatoes. Pair this aromatic dish with steamed basmati rice for a comforting, soul-warming meal that stays true to its Bengali roots. Whether you're new to regional Indian flavors or a seasoned fan, Nut-Free Aloo Posto is a must-try addition to your culinary repertoire!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 60 grams White poppy seeds
• 3 tablespoons Mustard oil
• 2 pieces Green chilies
• 1 teaspoon Nigella seeds (Kalonji)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 cup Water

Directions

Step 1

Peel the potatoes and cut them into small cubes, approximately 1/2 inch in size.

Step 2

Soak the white poppy seeds in warm water for about 30 minutes to soften them.

Step 3

Drain the poppy seeds and grind them into a smooth paste using a small amount of water. This can be done in a blender or mortar and pestle.

Step 4

Heat the mustard oil in a pan over medium heat until smoking point, then reduce the heat a bit.

Step 5

Add the nigella seeds to the oil and allow them to sizzle for a few seconds until fragrant.

Step 6

Add the green chilies (slit lengthwise) to the oil, and sauté for a minute.

Step 7

Add the cubed potatoes to the pan, along with the turmeric powder and salt. Stir well to coat the potatoes in oil and spices.

Step 8

Cover the pan and cook the potatoes on medium heat for about 10 minutes, or until they are partially cooked, stirring occasionally.

Step 9

Add the poppy seed paste and water to the pan, mixing thoroughly to combine all ingredients.

Step 10

Cover and cook for another 10-15 minutes on medium heat until the potatoes are fully cooked and the water has mostly evaporated, leaving a thick, creamy sauce. Stir occasionally to prevent sticking.

Step 11

Adjust salt to taste and remove from heat.

Step 12

Serve the Aloo Posto hot with steamed rice for a traditional Bengali meal.

Nutrition Facts

Serving size	881.8 grams (881.8g)

Amount per serving	% Daily Value*
Calories	1177

Total Fat 68.10g	87%
Saturated Fat 7.70g	39%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2440mg	106%
Total Carbohydrate 127.30g	46%
Dietary Fiber 24.10g	86%
Total Sugars 9.30g
Protein 24.40g	49%

Vitamin D 0IU	0%
Calcium 982mg	76%
Iron 12mg	69%
Potassium 3287mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 8.0%

Carbs: 41.7%