
Bengali Peyajkoli Posto (Spring Onion) Recipe

Ideal For
Lunch
Food Type
VegIngredients
How To Cook
- Green onions (2 bundles)
- 3 tbsp poppy seeds
- 3 finely diced onions
- 6 slit green chillies
- 1 tsp turmeric powder
- 4 tbsp Doctors’ Choice Physically Refined Rice Bran Oil
- Salt to taste
- Soak the poppy seeds in warm water for 20 mins. Drain out the water and blend it all to a paste with 2 tbsp of water and 3-4 green chillies
- Cut the onion stalls into 1 ½ inch pieces. Set them aside for a while
- Heat 3 tbsp of Doctors’ Choice oil in a kadhai, add panchforon to it, and let it splutter
- Add in the onions and the remaining green chilies. Fry them all till the onions turn translucent
- Add in the onion stalls, and sprinkle them with salt and turmeric powder. Cook over a medium flame. Ensure to cook it all till the stalks turn tender
- Stir in the posto paste, and mix it well. Continue to cook over 4-5 mins over a medium flame. You can splash a little water if the paste gets a little dry
- Drizzle a little Physically Refined Rice Bran Oil on it. Enjoy it with warm steamed rice
Our Hottest and Best Recipes

Widely cooked and thoroughly loved by the people living in South India, the aromatic gravy dish of Veg Kurma is...
View Recipe
Total Time:
20 minutes

Kadai Mushroom, so named, is a vibrant North Indian dish that is mushrooms sautéed in spicy tomato-onion gravy and a...
View Recipe
Total Time:
20 minutes

If you're craving a comforting Bengali dish packed with bold flavours, Begun Shorshe (aubergines in mustard gravy) is a must-try....
View Recipe
Total Time:
20 minutes