dinner · vegan · vegetarian · dairy-free · gluten-free
Aloo posto
Bengali potatoes cooked in a creamy paste of white poppy seeds with green chili and mustard oil.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Grind poppy seeds and two chilies to a smooth paste.
-
2
Heat mustard oil, splutter kalonji and a slit chili.
-
3
Add potatoes, turmeric and salt; cook covered until nearly tender.
-
4
Stir in posto paste and a splash of water; cook until it clings.
-
5
Drizzle raw mustard oil and serve with rice and dal.
