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Granvia T4 Posto pack
True Grains

T4 Posto

পোস্ত · খসখস

Carefully packed poppy seeds for one of Bengal's most distinctive pantry traditions.

Pack sizes

  • 5g
  • 10g
  • 50g
  • 1kg
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From the pack to the plate

The Quiet Magic of Posto

There are ingredients that add flavour to a dish. And then there is posto—an ingredient that becomes the dish.

For generations, Bengali cooks have soaked these tiny white seeds and patiently ground them on the shil-nora. As the stone moves back and forth, the seeds are transformed into a pale, creamy paste with a gentle nuttiness and a character all its own.

Posto does not need an elaborate collection of spices. A little mustard oil, a few green chillies and a familiar vegetable are often enough. Potatoes become Aloo Posto. Ridge gourd becomes Jhinge Posto. And when the season brings tender pointed gourds to the market, there is Potol Posto.

Potol and posto make an especially happy partnership. The firm vegetable becomes tender as it cooks, while its ridged surface gathers up the creamy paste. Mustard oil provides pungency, green chillies bring freshness, and the posto softens everything into a dish that is subtle, comforting and unmistakably Bengali.

Granvia T4 Posto takes its name from the care with which it is prepared: every batch is cleaned four times before packing. These four rounds of cleaning help remove impurities and bring cleaner, premium-quality poppy seeds to your kitchen.

In a recipe this simple, the quality of the Posto is the heart of the meal.

Potol Posto

Tender potol simmered in a creamy poppy-seed paste, with the warmth of mustard oil and green chillies. Serve it with hot rice and dal for a simple Bengali meal.

  • Serves: 4
  • Preparation: 15 minutes, plus 45 minutes for soaking
  • Cooking: 25 minutes
Potol Posto, serving suggestion
Serving suggestion

You will need

  • 8–10 medium potol or pointed gourds
  • 50 g Granvia T4 Posto
  • 4 green chillies
  • 3 tablespoons mustard oil
  • ½ teaspoon kalonji or nigella seeds
  • ¼ teaspoon turmeric
  • ½ teaspoon sugar, optional
  • Salt to taste
  • ¾ cup warm water, approximately

From pack to plate

  1. Soak the posto

    Place the Granvia T4 Posto in a bowl, cover with water and soak for 45 minutes. Drain, retaining a little of the soaking water.

  2. Make the paste

    Grind the soaked Granvia T4 Posto with two green chillies, a pinch of salt and just enough water to make a smooth, thick paste. It should remain faintly grainy rather than becoming completely liquid.

  3. Prepare the potol

    Wash the potol and lightly scrape or peel the skin in alternating strips. Trim the ends and make two shallow lengthwise slits in each one. Rub with turmeric and a little salt.

  4. Fry the potol

    Heat 2½ tablespoons mustard oil in a kadai. Add the potol and fry over medium heat for 6–8 minutes, turning occasionally, until lightly golden. Remove and keep aside.

  5. Cook the posto

    Lower the heat. Add the kalonji and the remaining green chillies to the same oil. When the seeds begin to crackle, add the posto paste. Cook gently for 3–4 minutes, stirring continuously so that it does not catch at the bottom.

  6. Bring it together

    Return the fried potol to the kadai. Add salt, the optional sugar and about ½ cup warm water. Mix gently, cover and cook over low heat for 8–10 minutes, or until the potol is tender.

  7. Finish the dish

    Remove the lid and cook until the posto forms a thick coating around the potol. Drizzle over the remaining mustard oil and turn off the heat.

The Posto Secret

Posto prefers patience and a gentle flame. Soak it well, grind it with as little water as possible and stir continuously while the paste begins to cook. The finished gravy should softly cling to the potol—not run off it.

Serve hot with steamed rice.

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