Piyaj Posto – Creamy Poppy Seed Paste with Onions
Piyaj Posto, is a simple homey and luscious poppy seed paste. It is enjoyed with steamed white rice and maybe dal. It is almost an emotion on the Bengali table, and probably a great recipe to circle back with, after a while. This year, for us is an inflection at the Spice Chronicle world. There will be breaks and hiatuses hopefully heading back to new times and a new direction. Definitely not one I had even thought would happen, but then again life is never predictable.
And, posto is a soothing and thoughtful dish, to winddown troubled times.
The Story of Piyaj Posto
In light of the divorce and changing dimensions in my life, things tend to be difficult. A few weeks ago, I was visiting an old friend. I could not think of a better gift than this slice of nostalgia. Not many friends, give you the peace and comfort of standing by you through thick and thin. But, this piyaj posto was cobbled together for one such exceptional friend. We enjoyed it with the rest of a simple meal, with love, acceptance and deep affection.
Made on a day, when I neither had garlic, or the must have green chilies, I pulled this recipe together with dried red chilies and garlic powder. A learning lesson for me that almost anything can in fact, be adapted. Even things that represent classic and pure bites of nostalgia.
What is Piyaj Posto?
As I discuss in the Bengali Five Spice Chronicles, mustard and poppy seeds are two essential hallmarks of the Bengali table. Poppy Seeds are used in a variety of different way, the most common ways are with vegetables, like Alu Posto here and then zucchini posto.
In this recipe, however, the posto or creamy poppy seeds, just shine on their own. And since it is harmonized with onions, the recipe results in a creation that is gentle, just a little sweet and balanced. To enjoy it with its complete Bengali perfection, try it with steamed piping hot rice, red lentils and a simple dollop of ghee.
Did you know that posto or poppy seeds are cooling and therefore just great for summer.
Piyaj Posto is a classic Bengali creation, meshing white poppy seed paste with sauteed onions and black nigella seeds.
Ingredients
- 1/2 cup white poppy seeds (posto)
- 1 dried red chili (see note)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoons mustard oil
- 1 teaspoon black nigella seeds
- 1 large red onion, diced
- 1 teaspoon garlic powder (see note)
- Chopped cilantro to finish
Instructions
- Soak the white poppy seeds and dried red chili overnight in warm water.
- Place in a blender and grind into a smooth white paste. Stir in the salt and sugar.
- In a wok, heat the mustard oil and add in the nigella seeds and wait until the seeds begin to sizzle.
- Add in the diced red onion and stir the red onion until the onion turns golden and melts into the oil. You should be able to see the oil bubbling through. This will take a good 8 to 10 minutes.
- Add in the garlic powder and stir well.
- Add in the poppy seed paste and stir until the the paste cooks for about 4 to 5 minutes, and turns a few shades darker and uniformly mixes into the onion mixture.
- Enjoy with rice.
Notes
For a more authentic recipe, replace the dried chilies with green chilies and the garlic powder with minced garlic.