Nut-Free Aloo Posto
Discover the irresistible flavors of Nut-Free Aloo Posto, a delightful twist on the beloved Bengali classic. This nut-free recipe showcases tender potatoes simmered in a luscious white poppy seed paste, infused with the earthy aroma of mustard oil and a hint of heat from green chilies. Enhanced by nigella seeds and a dash of turmeric, this dish packs bold, authentic flavors without the use of nuts, making it ideal for dietary inclusivity. Simple yet soulful, Nut-Free Aloo Posto comes together in under an hour and pairs beautifully with steamed rice for a comforting and nutritious meal. Perfect for those seeking a plant-based, allergen-friendly recipe that doesn’t compromise on taste, it’s a must-try for fans of Bengali cuisine!
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Recipe Information
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
Instructions
Peel the potatoes and cut them into small cubes, approximately 1/2 inch in size.
Soak the white poppy seeds in warm water for about 30 minutes to soften them.
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.
Heat the mustard oil in a pan over medium heat until smoking point, then reduce the heat a bit.
Add the nigella seeds to the oil and allow them to sizzle for a few seconds until fragrant.
Add the green chilies (slit lengthwise) to the oil, and sauté for a minute.
Add the cubed potatoes to the pan, along with the turmeric powder and salt. Stir well to coat the potatoes in oil and spices.
Cover the pan and cook the potatoes on medium heat for about 10 minutes, or until they are partially cooked, stirring occasionally.
Add the poppy seed paste and water to the pan, mixing thoroughly to combine all ingredients.
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.
Adjust salt to taste and remove from heat.
Serve the Aloo Posto hot with steamed rice for a traditional Bengali meal.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 9.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3287 mg | 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.
