Pyaaz posto | How to make Pyaaz posto

By Priyanjali Joardar  |  21st Jun 2017  |  
5 from 2 reviews Rate It!
  • Pyaaz posto, How to make Pyaaz posto
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About Pyaaz posto Recipe

Posto is poppy seeds and in Bengali cuisine it is one of the favorite ingredients used. Generally Posto is used with potato to make alu Posto which is quite popular. Posto can be made with variety of other vegetables and also fish and meat. Here I have made this simple and delicious Posto recipe with onions. The recipe is with just a handful of ingredients. Caramelized onions with poppy seeds tastes absolutely divine. All you need is some steamed rice to enjoy this.

Pyaaz posto, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pyaaz posto is just mouth-watering. This amazing recipe is provided by Priyanjali Joardar. Be it kids or adults, no one can resist this delicious dish. How to make Pyaaz posto is a question which arises in people's mind quite often. So, this simple step by step Pyaaz posto recipe by Priyanjali Joardar. Pyaaz posto can even be tried by beginners. A few secret ingredients in Pyaaz posto just makes it the way it is served in restaurants. Pyaaz posto can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pyaaz posto.

Pyaaz posto

Ingredients to make Pyaaz posto

  • onions 4 large
  • Nigella seeds 1/2 teaspoon
  • turmeric powder a pinch
  • poppy seeds 3 tablespoon
  • Green chilies 4
  • salt per taste
  • sugar 1/2 teaspoon
  • mustard oil

How to make Pyaaz posto

  1. To a Kadai add mustard oil, temper it with Nigella seeds.
  2. Once the fragrance comes add the chopped onions.
  3. Add salt, sugar and turmeric powder.
  4. Cook the onions till soft.
  5. Meanwhile dry grind the poppy seeds first. Then grind with green chillies and little water to form a nice paste.
  6. Once the onions are cooked add the poppy seeds paste and cook till the raw smell of poppy seeds disappear.
  7. Keep stirring in between to prevent the mixture sticking to the Kadai. If it dries up too much you can add little water
  8. Stir it often and cook till water evaporates and you can see the oil from the sides.
  9. Serve hot with hot rice.

My Tip:

Drizzle mustard oil before turning off the flame for more authentic taste.

Reviews for Pyaaz posto (2)

Ishita Mazumdar10 months ago

I use paanch foron

Anu Sachdevaa year ago

Mouthwatering dish..
Priyanjali Joardar
a year ago

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