Why this recipe works
The whole dish rests on posto, poppy seeds soaked and ground to a paste. Ground seeds release their oils and thicken the dish into something creamy without any cream, and bring a mild, nutty sweetness. There is almost no spice, just green chilli and mustard oil, which is the point: it is a study in restraint.
Ingredients
Method
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1
Soak the poppy seeds, then grind with a little water and green chilli to a smooth paste.
Why: grinding breaks the seeds open so their oils emulsify into a thick, creamy paste, this is what gives aloo posto its body, no dairy required.
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2
Heat the mustard oil to smoking point, then let it cool a little before cooking.
Why heat it first: heating mustard oil to smoking mellows its raw pungency and the erucic-acid sharpness, the traditional way to make it kinder to cook with.
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3
Fry the potatoes with a little nigella and chilli until they take colour.
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4
Stir in the poppy paste and a splash of water, cover, and cook gently until the potatoes are soft and coated.
An honest word
Aloo posto is a simple, homely dish, and a good one: mostly potato and ground seeds, with modest oil. Poppy seeds add a little calcium and healthy fat but are used in small amounts, so this is about comfort and flavour more than a nutrition headline. Serve it, as Bengalis do, with rice and a dal to round out the plate into a balanced meal.