Piyaj Posto Recipe

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Piyaj Posto is a classic Bengali dish featuring poppy seeds, also known as khuskhus, cooked simply with onion.

Course Lunch, Main Course, Side Dish

Cuisine Bengali

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword Debjanir Rannaghar, peyaj posto recipe, piyaj posto recipe, piyaj posto recipe debjanir rannaghar

Prep Time 5

Cook Time 10

Soaking Time 10

Total Time 25

Servings People

Calories 269kcal

Cost Rs 220

Get Recipe Ingredients

First, soak the poppy seeds in water for 10 minutes.
After soaking, drain the water and blend the poppy seeds with 2-3 green chilies and ½ teaspoon of salt until smooth. A mixer grinder works well for this, but you can also use a traditional grinding stone or Shil nora. If the paste is too thick, add 2-3 tablespoons of water.
Next, roughly chop two medium onions. If your onion is large, one will be enough for 100g of poppy seeds.
Slice 2-3 green chilies.
Chop one large tomato. While optional, adding a tomato to this dish helps balance the flavors.
Now, heat 2 tablespoons of mustard oil in a pan.
Once the oil changes color, add the chopped onions and cook until they are light pink. Be careful not to overcook them.
Then, add the chopped tomatoes and 1 teaspoon of salt.
Continue cooking until the tomatoes soften and the oil separates from the mixture.
Finally, stir in the sliced green chilies.
Blend and combine the ingredients.
Once cooked, allow it to dry until oil separates around the edges.
Now add posto bata or poppy seed paste and mix it.
Add one cup of water and let it evaporate while cooking in the pan.
For a richer color and stronger flavor, stir in one tablespoon of mustard oil.
Mix well, then turn off the heat.
Serve the Piyaj Posto with hot rice!

Substitute and Add-ons

For 100 grams of poppy seeds, I typically use two medium onions; you can change this amount as needed.
Tomatoes are not required, but they help to even out the taste.
Add more or less green chilies to suit your preference. I put two green chilies in the paste and three more when cooking.
Mustard oil is ideal for this dish, but if you don't like its strong taste or can't find it, use any oil without flavor.
Adding cilantro or coriander leaves can improve the taste, but I usually don't.

After adding the poppy seed paste to the pan, I pour in one cup of water and cook until the water is gone, which prevents the poppy seeds from tasting bitter.