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A classic Bengali comfort food featuring hard-boiled eggs simmered in a creamy, nutty poppy seed gravy. This subtly spiced curry, fragrant with mustard oil and nigella seeds, is best enjoyed with steamed rice.
Prepare Eggs & Poppy Seed Paste
Shallow-Fry the Eggs
A classic Bengali comfort food featuring hard-boiled eggs simmered in a creamy, nutty poppy seed gravy. This subtly spiced curry, fragrant with mustard oil and nigella seeds, is best enjoyed with steamed rice.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 384.32 calories per serving with 16.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Posto Gravy
Simmer and Finish the Curry
Serve
Add 1 large potato, peeled and cubed, and fry it until golden brown before making the gravy. Add it back to the gravy to cook along with the eggs. This variation is called 'Aloo Dim Posto'.
For a spicier version, add 1/4 to 1/2 teaspoon of red chili powder along with the turmeric powder, or increase the number of green chilies in the paste.
For an even creamier and richer gravy, grind 5-6 cashews along with the poppy seeds.
Replace the eggs with 200g of paneer cubes or fried potato chunks (Aloo Posto) for a delicious vegetarian version.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Poppy seeds are a good source of essential minerals like calcium and magnesium for bone health, and zinc, which supports the immune system.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
One serving of Bengali Posto Anda, which is typically two eggs with gravy, contains approximately 375 calories. This can vary based on the amount of oil used and serving size.
Bengali Posto Anda can be part of a balanced diet. Eggs are an excellent source of high-quality protein. Poppy seeds provide minerals like calcium and magnesium, and healthy fats. However, it is moderately high in calories due to the oil and poppy seeds, so portion control is recommended.
'Posto' is the Bengali word for poppy seeds (khus khus). When ground into a paste and cooked, it has a unique nutty, slightly sweet, and creamy flavor that is very distinctive in Bengali cuisine.
Poppy seed paste can become bitter if it's overcooked or cooked on high heat. It's crucial to cook the paste on a low flame, stirring constantly, just until the raw smell disappears. Using old or stale poppy seeds can also contribute to a bitter taste.
While you can use a neutral vegetable oil, mustard oil is essential for the authentic, pungent flavor of traditional Bengali Posto Anda. If you use another oil, the taste profile will be significantly different.
The key is to soak the seeds in warm water for at least 15-30 minutes. Use a small, powerful grinder (like a spice or coffee grinder) and use minimal water. Grinding in short bursts can also help prevent the grinder from overheating.
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