Bengali Posto Anda
Hard-boiled eggs simmered in a creamy poppy seed paste with green chili and mustard oil. This Bengali home-style curry is simple, nutty, gently spiced, and especially good with plain steamed rice.
For 4 servings
- prep · ~30 min
Soak the poppy seeds and boil the eggs.
1.Soak the poppy seeds in water for 30 minutes.2.Boil the eggs until hard-boiled, then peel them.3.Lightly rub the peeled eggs with turmeric powder and a pinch of salt.TIPSoaking helps the poppy seeds grind into a smooth, creamy paste. - mix · ~3 min
Grind the posto paste.
1.Drain the soaked poppy seeds.2.Grind them with 2 green chilies and a little water to a smooth paste.3.Keep the paste slightly thick so the gravy stays rich. - fry · ~3 min
Lightly fry the eggs.
Heat 1 tbsp mustard oil in a pan. Add the boiled eggs and fry gently until lightly golden in spots, then remove to a plate.
TIPKeep the heat medium so the eggs do not blister too much. - temper · ~1 min
Make the tempering.
Add the remaining mustard oil to the pan. When hot, add kalonji and the slit green chili. Let them sizzle for a few seconds.
- saute · ~5 min
Cook the onion and spices.
Add the chopped onion and cook until soft and light golden. Stir in red chili powder and the remaining salt.
- simmer · ~5 min
Cook the posto gravy.
Add the poppy seed paste and cook on low heat for 2 to 3 minutes, stirring often. Pour in the remaining water and bring to a gentle simmer.
TIPStir often once the posto goes into the pan, as it can catch at the bottom quickly. - simmer · ~6 min
Simmer the eggs in the gravy.
Return the fried eggs to the pan. Cover and simmer for 5 to 6 minutes so the eggs soak up the nutty gravy and the curry thickens slightly.
- serve
Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the poppy seeds fully, then grind in short bursts so the posto turns creamy instead of gritty.
- 2Use very little water while grinding; a loose posto paste makes the gravy thin and less rich.
- 3Fry the boiled eggs only until lightly golden in spots, or the whites can turn rubbery.
- 4Let the mustard oil heat properly before tempering to mellow its raw sharpness.
- 5Cook the posto on low heat and stir often, because poppy seed paste catches at the bottom quickly.
- 6Keep the final simmer gentle after adding the eggs so the gravy stays smooth and does not split.
- 7This curry thickens as it sits, so loosen leftovers with a splash of hot water before reheating.
Adapt it for your goals.
Jhol-style
Add a little more water for a looser, lighter gravy that pairs especially well with hot steamed rice.
no onionNo-onion
Skip the onion for a plainer, more posto-forward version with a cleaner nutty flavor.
extra spicyExtra-spicy
Grind an extra green chili into the posto paste or add more slit chili for sharper heat.
paneerPaneer
Replace eggs with lightly fried paneer cubes for a vegetarian variation with similar richness.
Why this is on our healthy list.
Protein From Eggs
The boiled eggs make this curry filling and satisfying, adding good-quality protein to a simple rice meal.
Mineral-Rich Poppy Seeds
Poppy seeds contribute healthy fats and useful minerals while giving the gravy its signature body.
Moderate Spice, Big Flavor
Green chili, kalonji, and mustard oil create strong flavor without relying on heavy cream or butter.
Frequently asked questions
Usually the poppy seeds were not soaked long enough or were ground with too much water. Soak well, drain, and grind with only a little water.
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