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!
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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 | (881.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1176.6 |
| Total Fat 68.1g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2440.1mg | 0% |
| Total Carbohydrate 127.3g | 0% |
| Dietary Fiber 24.1g | 0% |
| Total Sugars 9.3g | |
| Protein 24.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 982.4mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 3287.4mg | 0% |
Source of Calories