Log in
Peyaj Posto, which means ‘onions in poppy seed paste,’ is a simple yet soul-satisfying Bengali dish that turns humble ingredients into pure comfort. Growing up in Kolkata, this was my go-to comfort food on sultry afternoons—a creamy, nutty posto coating sweet onions, best enjoyed with steaming rice. Here’s my version of this classic, so you can taste a bit of Bengal in your own kitchen.
Ingredients:
Red onions – 2 medium
Poppy seeds (posto/khus khus) – 25 gm
Gramiyaa Wood Cold Pressed Mustard Oil – 2 tbsp
Panch phoran – ½ tsp
Turmeric powder – ¼ tsp
Salt – to taste
Method:
-
Thinly slice the onions and rinse well.
-
Grind the poppy seeds with a little water to make a smooth paste.
-
Heat Gramiyaa’s mustard oil in a pan. Add the panch phoran and let it sputter.
-
Add the onions and cook until lightly caramelised.
-
Stir in the poppy seed paste, turmeric, salt, and a splash of water.
-
Cook until the onions are soft and everything comes together.
-
Serve hot with rice.
Connect with Toonika here.
Store. 
429d8c0af5c818f6483c6e9b255fd0c4f4b45215
