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Peyaz posto

Sauteed onion with poppy seed paste, a delectable mash, or call it a scramble.

Peyaz posto
10 mins
Preparation Time
10 mins
Cooking Time
Serves 2


  • Poppy seeds (white Indian variety)
    Nigella (kalonji) seeds
    Chopped onion
    Green chillies
    Salt to taste


The recipe is simple. Soak the poppy seeds (white Indian variety) for a few minutes, drain water through a fine sieve and grind in a chutney grinder of your trusted mixie. Adding little water while blending to move the blades well. A generous cup of paste can be made using about 1/2 cup of dry poppy seeds.

And a little mustard oil to fry the chopped onion. The quantity of onion, green chillies etc can be varied according to how much of what you want in the finished dish. I used 1/2 cup of chopped onion for a cup of poppy seeds paste here.

Heat the mustard oil and tip in the Nigella seeds, immediately add the chopped green chillies and then the chopped onions. Fry till softened and pinkish. Take off the flame, add salt and mix with the poppy seeds paste.

Serve hot or cold.