Piyaj Posto, a basic Bengali dish, during which Posto Bata (poppy seeds or khuskhus) is cooked merely with onion. If you are Bengali and conversant in posto, you possible want no introduction. However, for those who’re new to posto, whether or not Bengali or not, this dish comes extremely advisable. BTW, Piyaj Posto is a Bengali Vegan dish! For everybody else, let’s dive straight into the recipe!
You’re right here for the Piyaj Posto recipe, so I will not waste time with pointless particulars. This flavorful dish is so beloved {that a} single spoonful might help a Bengali fortunately end a big plate of rice. I’ll share some useful suggestions, particularly on tips on how to correctly put together the poppy seed paste (posto bata), after which the recipe itself!
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Debjani’s Note – fast under quarter-hour Bengali meals
It was the time once I was doing my grasp’s. I bear in mind Maa boiling rice on one burner whereas shortly chopping onions and grinding poppy seeds right into a paste with a silnora nearly each alternate day. Her purpose was easy: to shortly put together a meal of gorom bhat and peyaj posto for me to eat earlier than I left for college. Unlike college and school, which I attended within the morning classes, college was a daytime dedication.
Maa wanted to prepare dinner earlier than 8 AM so I may eat and depart house with a full abdomen and a cheerful thoughts. So, my breakfast would usually be scorching rice with ghee and aloo bhate, with dim sheddo – boiled eggs. On different days, maach bhaja would substitute the eggs. And, after all, there have been the times of scorching rice with Piyaj Posto – onion and poppy seed paste cooked collectively. These had been actually the times of 15-minute meals.
Later, throughout my first and second jobs, I lived alone in distant areas of West Bengal and Bihar. After work, I’d usually make a fast Posto Bata, utilizing a mixer grinder this time, and switch it into the basic – Piyaj Posto. This was often the extent of my cooking, aside from just a few different easy dishes.
Then got here the times after I acquired married.
A newly married Bengali couple – I and Mehebub, residing in Gurgaon, and we regularly studied collectively after work. I used to be doing PGDM, and Mehebub was doing M.Arch at that interval. Now, nearly sixteen years later, with a baby at school, we nonetheless fortunately put together this dish. It’s often a Sunday custom, when all three are house and wish to savor the comforting style of Piyaj Posto.
Ingredients
The components are fairly easy, and right here they’re:
- Posto dana / Khuskhus / Poppy seed
- Onion
- Green Chili
- Tomato
- Salt
- Mustard Oil
And that is all! And if you wish to be further, some coriander leaves or cilantro or dhonepata, possibly. I do not use although.
See recipe card for portions.
Instructions – Piyaj Posto Recipe steps with footage
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Before you make the poppy seed paste, let the poppy seeds sit in water for ten minutes.
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After soaking, drain the water from the poppy seeds and mix them with two or three inexperienced chilies and half a teaspoon of salt till easy. I often use a blender for this, however you need to use a standard grinding stone – shil nora for those who choose. The paste should be easy. If wanted, add two to a few tablespoons of water whereas mixing.
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The paste – posto bata should be easy. If wanted, add two to a few tablespoons of water whereas mixing.
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Cut about two medium onions into tough items. If your onion is massive, one is sufficient for 100 grams of poppy seeds. Cut two to a few inexperienced chilies into slices. Also, chop one massive tomato. You can pass over the tomato for those who like, however I discover it helps steadiness the style on this dish.
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Next, warmth two tablespoons of mustard oil in a pan.
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When the oil modifications colour, add the sliced onions and prepare dinner them till they’re mild pink. Don’t prepare dinner them too lengthy.
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Add the chopped tomatoes and one teaspoon of salt. Cook till the tomatoes are gentle and the oil separates from the sides of the combination.
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Finally, add the sliced inexperienced chilies and blend all the things effectively.
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Now add posto bata and blend.
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You may dry the poppy seeds now to complete cooking, however this would possibly make them style bitter. Instead, pour in a single cup of water and let it prepare dinner off. This prevents the poppy seed paste from changing into bitter.
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When it is prepared, let it dry till oil seems across the edges. Stir in a single tablespoon of mustard oil for extra spice and a great colour. Mix it, then flip off the warmth.
Frequently requested questions
The poppy plant is superb as a result of it is the place we get opium from. But poppy pods from unlawful farms are offered for some huge cash illegally. When these pods are crushed, they offer us poppy seeds, often known as “khus khus” or “Posto” in India. This spice could be very pricey proper now. In India, rising opium could be very managed. It’s solely allowed in Madhya Pradesh, Rajasthan, and Uttar Pradesh, and just for medication and analysis.
No, consuming posto or poppy seeds is just not banned in India. It’s a preferred ingredient in Bengali meals. However, for those who plan to purchase poppy seeds in India to take with you, bear in mind that many international locations do not enable them. Always test the foundations. If they’re allowed, you may simply purchase them in Indian grocery shops.
The quantity of poppy seeds wanted for 4 servings relies on the recipe. For dishes like Piyaj Posto or Posto bata, 100g of poppy seeds is a lot. I sometimes use two onions with 100g of poppy seeds. Since poppy seeds are pricey, you need to use 75g of poppy seeds and three onions if you wish to use much less.
Recipe Card
Piyaj Posto Recipe
Piyaj Posto is a basic Bengali dish that includes poppy seeds, also called khuskhus, cooked merely with onion.
Ingredients
- 100 g Posto dana / Khuskhus / Poppy seed
- 2 Onion medium
- 5 Green Chili
- 1 Tomato huge
- 1.5 teaspoon Salt or to style
- 3 tablespoon Mustard Oil
Instructions
First, soak the poppy seeds in water for 10 minutes.
After soaking, drain the water and mix the poppy seeds with 2-3 inexperienced chilies and ½ teaspoon of salt till easy. A mixer grinder works effectively for this, however you may also use a standard grinding stone or Shil nora. If the paste is just too thick, add 2-3 tablespoons of water.
Next, roughly chop two medium onions. If your onion is massive, one can be sufficient for 100g of poppy seeds.
Slice 2-3 inexperienced chilies.
Chop one massive tomato. While elective, including a tomato to this dish helps steadiness the flavors.
Now, warmth 2 tablespoons of mustard oil in a pan.
Once the oil modifications colour, add the chopped onions and prepare dinner till they’re mild pink. Be cautious to not overcook them.
Then, add the chopped tomatoes and 1 teaspoon of salt.
Continue cooking till the tomatoes soften and the oil separates from the combination.
Finally, stir within the sliced inexperienced chilies.
Blend and mix the components.
Once cooked, enable it to dry till oil separates across the edges.
Now add posto bata or poppy seed paste and blend it.
Add one cup of water and let it evaporate whereas cooking within the pan.
For a richer colour and stronger taste, stir in a single tablespoon of mustard oil.
Mix effectively, then flip off the warmth.
Serve the Piyaj Posto with scorching rice!
Notes
Substitute and Add-ons
- For 100 grams of poppy seeds, I sometimes use two medium onions; you may change this quantity as wanted.
- Tomatoes are usually not required, however they assist to even out the style.
- Add roughly inexperienced chilies to fit your choice. I put two inexperienced chilies within the paste and three extra when cooking.
- Mustard oil is right for this dish, however for those who do not like its robust style or cannot discover it, use any oil with out taste.
- Adding cilantro or coriander leaves can enhance the style, however I often do not.
Tip
- After including the poppy seed paste to the pan, I pour in a single cup of water and prepare dinner till the water is gone, which prevents the poppy seeds from tasting bitter.
Nutrition
Serving: 150g | Calories: 269kcal | Carbohydrates: 17g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1068mg | Potassium: 265mg | Fiber: 8g | Iron: 3mg
Looking for different recipes like this? Try these:
My Favorite Bengali Posto Recipes
Have you tried the Piyaj Posto recipe from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I’m Debjani Chatterjee Alam. A CSR specialist by occupation and a meals author, meals blogger, and meals photographer as effectively. I stay in Kolkata together with my Husband Mehebub who’s an architect by occupation, my daughter Pasta, and likewise my canine daughters Coffee and Luchi.
