Peyaj Posto is a gastronomic treasure in the world of Bengali cuisine. This classic recipe combines the rich, creamy texture of posto (poppy seeds) with the earthy flavours of onions (peyaj). Peyaj Posto is the epitome of Bengali comfort cuisine, brimming with flavour and prepared to perfection. You will never forget the taste and will crave more.
Posto is primarily found as a staple in Bankura and Bardhaman districts of Bengal. Having said that, it is loved by all Bengalis. The ways of preparation vary from region to region. The first time we tasted peyaj posto was at a friend’s place a couple of years back. Since then, we have been hooked on this. With a history dating back centuries, this dish has been passed down through generations, preserving its flavours and culinary heritage.
How to make the perfect Peyaj Posto
A small number of straightforward yet necessary materials are required to make Peyaj Posto. The ingredients are similar to alu posto. Fresh onions (peyaj) and poppy seeds (posto) are the main ingredients. Mustard oil, green chillies, turmeric powder, salt, and a dash of sugar are additional ingredients. These ingredients work together to create a flavorful medley that lifts the common onion to new heights. But what is more important are the techniques involved in making it perfect.
Soak 1 cup of poppy seed in water for 30 minutes. Discard the water and then make a paste of poppy seed with a couple of green chillies and a little bit of water. grind it into a smooth paste. Finely slice 4 onions. Heat mustard oil in a kadai and a pinch of nigella seeds and green chilli. Then add the onion slices and slowly caramelize them under medium to low heat. You have to keep the temp medium to low so that the onions sweat and become soft without browning. When the onions have become soft and golden, add the posto bata (poppy seed paste).
Now keep stirring this and use your spatula to clean the bottom of the pan because posto pata sticks to the pan. Keep stirring this till it starts to come off the bottom (becomes bhaja bhaja…dry and oil coming out from the sides), add salt at this point and ½ tsp of sugar (you can skip the sugar if you want, but it tastes better with a wee bit of sugar). Finally, drizzle one more tbsp. of mustard oil and break a couple of green chillies for flavour.
The beauty of peyaj diye posto
The flavour profile of Peyaj Posto is where its true enchantment lies. Creamy poppy seed paste, caramelised onions, and the mild spice of green chillies combine to produce a pleasant and soothing symphony of flavour. The poppy seeds’ nutty undertones go well with the onions’ sweetness, while the nigella seeds and green chillies provide a little warmth and complexity. The outcome is a dish that is opulent, delicious, and hard to refuse.
Peyaj Posto is typically served as a main dish with rice. Due to its creamy texture, it is a great addition to any dal but preferably biulir dal. It’s more than just a meal; it stands for Bengal’s rich cultural history and culinary artistry. This delicious recipe represents comfort cuisine in every way, from its simple components to its sophisticated flavour. Don’t miss the chance to enjoy the creamy bliss of Peyaj Posto—a genuine Bengali culinary treasure—the next time you wish to go on a culinary journey!
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Peyaj Posto | Onions Cooked with Poppy Seed Paste
Ingredients
- ½ cup poppy seed
- 4 large onions
- 1 pinch nigella seeds
- 1 tsp sugar
- salt to taste
- 3-4 tbsp mustard oil
- 4-5 nos green chillies
Instructions
- Soak poppy seed in water for 30 minutes. Then grind it into a smooth paste with very little water and a couple of green chillies if you like spicy food.
- Then cut onions into fine slices.
- Heat 2-3 tbsps of mustard oil and add nigella seeds and 2 green chillies. Add the onions to this and sweat the onions on medium to low heat. You have to caramelise the onions without browning them.
- When the onions have become soft, add the poppy seed paste and continue cooking on medium heat.
- Keep stirring and frying till oil starts to come out from the sides. Add salt and sugar and split green chillies.
- Before taking it off the heat, drizzle 1 tbsp of mustard oil.
- Serve with rice.
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