Anda Posto
Hard-boiled eggs simmered in a rich, nutty poppy seed paste, finished with a subtle hit of mustard oil and green chili. This Bengali classic is a labor of love — the poppy seeds are soaked and ground into a creamy sauce that coats each egg in earthy flavor. Best paired with steamed rice for a comforting meal.
For 4 servings
- boil · ~15 min
Boil the eggs.
1.Place eggs in a saucepan and cover with cold water.2.Bring to a boil and cook for 10 minutes.3.Drain, run under cold water, and peel the eggs.4.Make 3-4 light slits on each egg with a knife so the gravy seeps in. - prep · ~5 min
Soak and grind the poppy seeds.
Soak poppy seeds in warm water for 30 minutes. Drain and grind to a smooth, thick paste using about 0.5 cup water. Scrape down the sides to get a creamy texture.
TIPA coffee grinder works brilliantly for poppy seeds — it makes the paste incredibly smooth. - fry · ~4 min
Fry the boiled eggs.
1.Heat 2 tablespoons mustard oil in a kadai over medium heat.2.Let it smoke lightly to reduce pungency.3.Gently slide in the boiled eggs and fry until lightly golden on all sides.TIPDon't crowd the pan — fry the eggs in batches if needed for even browning. - saute · ~7 min
Build the masala base.
1.In the same kadai, add chopped onions and sauté until translucent (4-5 min).2.Add minced garlic, green chilies, turmeric powder, and red chili powder.3.Cook for 2 minutes until garlic is fragrant.TIPSprinkle a spoon of water if spices start sticking to the pan. - simmer · ~15 min
Cook the poppy seed gravy and add eggs.
1.Add the poppy seed paste to the pan along with ¾ cup water and salt.2.Stir continuously and bring to a gentle simmer.3.Cook for 5 minutes, then slide the fried eggs into the gravy.4.Simmer on low heat for another 8-10 minutes until the gravy thickens and coats the back of a spoon.TIPKeep the heat low — poppy seed paste can scorch easily and turn bitter. - garnish · ~1 min
Finish and serve.
Drizzle a teaspoon of raw mustard oil on top for the authentic pungent kick. Halve the eggs before serving or leave them whole. Serve hot with steamed rice.
TIPA dollop of ghee on the rice takes this comfort meal to another level.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slit the boiled eggs lightly before frying so the gravy seeps into the eggs for deeper flavor.
- 2Fry the eggs in mustard oil until lightly golden — this adds texture and prevents them from falling apart in the gravy.
- 3Grind the soaked poppy seeds to a very smooth paste; any grittiness will ruin the creamy texture of the gravy.
- 4Let the mustard oil smoke lightly before frying — this tames its sharpness while keeping the characteristic aroma.
- 5Simmer the poppy seed gravy on low heat and stir often to prevent scorching, which makes it bitter.
- 6Drizzle raw mustard oil just before serving for the authentic pungent finish that defines this dish.
Adapt it for your goals.
Vegan
Replace hard-boiled eggs with pan-fried tofu steaks or boiled potatoes — the creamy poppy seed gravy coats them beautifully for a plant-based version.
low oilLow-oil
Skip the egg-frying step and add raw boiled eggs directly to the gravy; reduce mustard oil to 1 tablespoon for sautéing the masala.
protein boostProtein-boost
Add 200g of pan-seared fish fillets (like bhetki or tilapia) alongside the eggs for a heartier, protein-rich Bengali meal.
Why this is on our healthy list.
Rich in Plant Calcium
Poppy seeds are an excellent source of calcium, supporting bone health in this dairy-free gravy.
High-Quality Protein from Eggs
Eggs provide complete protein with all essential amino acids, making this dish satiating and muscle-friendly.
Antioxidant Spices
Turmeric and mustard oil contain anti-inflammatory compounds that may support overall wellness.
Frequently asked questions
Freshly grinding soaked whole poppy seeds yields a much smoother, creamier paste. Pre-ground powder tends to be dry and gritty, which affects the gravy texture.
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