INDIA
Peyaj Posto
30 min
4 servings
Medium
'Posto' means poppy seeds. In Indian cuisine, white poppy seeds are widely used to add texture, thickness and flavor to recipes. In these dishes, ground poppy seeds are prepared into a paste that is added during cooking. The basic dish is Aloo Posto, a traditional Bengali recipe of potatoes in a lightly spiced poppy seed paste. There are numerous variations on this basic dish, in which the potatoes are replaced or supplemented with other ingredients, such as chicken (murgi posto), squash (potol posto) and shrimp (chingri posto). We got Amrita's family recipe for Peyaj Posto, the variant with onions. A delicious side dish for a traditional Indian meal. We combined it with the Bengali chicken curry.
Preparation method
Preparation
Soak the poppy seeds in water for 15 minutes. Strain out the water.
Cut the onion into thin slices.
Cook the rice according to the package.
Step 1. Prepare the poppy seed paste
Grind the soaked poppy seeds together with the ginger in a grinder or mortar.
Add a little water and grind again.
Continue this process until it is a fine paste and set aside.
Step 2. Prepare the Peyaj Posto
Heat the oil in a frying pan over medium heat.
Add cumin seeds and the whole red chilies.
As soon as the cumin seeds start to smell, add the onion and fry until it turns light brown. Stir the onions constantly so that it cooks evenly.
Add turmeric powder and salt and mix well.
Add the poppy seed paste.
Keep stirring until the raw poppy seed flavor disappears and oil comes out of the mixture.
Add a little water if necessary.
Step 3. Serve the Peyaj Posto
Turn off the fire. Pour the mixture into a bowl.
Mix the peyaj Posto with the cooked rice and serve.
We ate it with the Bengal curry with chicken.
আপনার খাবার উপভোগ করুন ('Enjoy your meal')
In India they have a great diversity of flavors and dishes. Amrita, Ankita and Anindita will tell you more about this.
Ingredients
6 medium white onions
2 red chilli
0.5 tbsp red chilli flakes
10 tbsp white poppy seeds
0.5 tl turmeric
Salt to taste
4 tbsp + 1 tsp cooking oil (preferably mustard oil)
40 gr ginger
1 tsp cumin seeds
300 grams of rice
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