Peyaj Posto | Onions Cooked with Poppy Seed Paste
This classic recipe combines the rich, creamy texture of posto (poppy seeds) with the earthy flavours of onions (peyaj).
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.