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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 Cold Pressed Mustard Oil – 2 tbsp
Panch phoran – ½ tsp
Turmeric powder – ¼ tsp
Salt – to taste
Method:
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Thinly slice the onions and rinse well.
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Grind the poppy seeds with a little water to make a smooth paste.
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Heat Gramiyaa’s mustard oil in a pan. Add the panch phoran and let it sputter.
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Add the onions and cook until lightly caramelised.
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Stir in the poppy seed paste, turmeric, salt, and a splash of water.
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Cook until the onions are soft and everything comes together.
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Serve hot with rice.
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