Soy-Free Aloo Posto
Discover the perfect twist on traditional Aloo Posto with this soy-free rendition that's brimming with authentic Bengali flavors. This Soy-Free Aloo Posto recipe features tender potato cubes simmered in a luscious poppy seed (posto) paste, infused with the pungent essence of mustard oil and a hint of spice from nigella seeds (kalonji) and green chilies. The addition of turmeric brings a subtle warmth, while soaking and grinding the poppy seeds ensures a velvety texture that coats each bite. Ready in just 40 minutes, this dish pairs beautifully with steamed rice or fresh roti, offering a gluten-free, soy-free, and plant-based option that’s both comforting and satisfying. Perfect for weeknight dinners or an authentic Bengali feast, this recipe celebrates simplicity while showcasing the rich culinary heritage of eastern India.
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 4 tablespoons Poppy seeds (posto)
- 3 tablespoons Mustard oil
- 2 Green chilies
- 1 teaspoon Nigella seeds (kalonji)
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 1 cup Water
Instructions
Peel the potatoes and cut them into small cubes. Set aside in a bowl of water to prevent oxidation.
Soak the poppy seeds in warm water for 15 minutes. After soaking, drain the water and grind the poppy seeds into a smooth paste with a little water if required, using a mortar and pestle or a grinder.
Heat mustard oil in a non-stick pan over medium heat until it reaches its smoking point. Allow it to cool down slightly before adding the spices to reduce the pungency.
Add nigella seeds to the oil and let them sizzle for a few seconds. Then, add the chopped green chilies and sauté for about 30 seconds.
Drain the water from the potato cubes and add them to the pan. Stir well to coat the potatoes with the oil and spices.
Add turmeric powder and salt to the potatoes. Mix everything well and let the potatoes cook on medium heat for 5-7 minutes, stirring occasionally.
Pour the poppy seed paste over the potatoes and give it a gentle stir to combine everything.
Add water to the pan. Cover and cook on low heat for about 15 minutes or until the potatoes are tender and have absorbed the flavors. Stir occasionally to avoid sticking.
Once done, check the seasoning and adjust salt if necessary.
Serve Aloo Posto hot with steamed rice or roti.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 190.0 g | 69% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 15.7 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4953 mg | 105% | |
*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.
