Skip to content Back to your kitchenMughlai Posto Kale
🇮🇳 Indian
A mughlai reading of the classic — same soul, different ladle. Ready in 40 minutes including prep.
Prep 15 min Cook 25 min Serves 4 Medium Ingredients
- 🫙Ginger Garlic Paste1 tbsp
- 🌶️Garam Masala1/2 tsp
- 🧂Saltto taste
- 🥬Spinach250 g, chopped
- 🧅Onion1 large, finely chopped
- 🍅Tomato2, finely chopped
- 🌶️Cumin Seeds1 tsp
- 🌶️Turmeric Powder1/2 tsp
- 🫙Ground Coriander1 tsp
- 🌶️Red Chili Powder1 tsp
- 🫙Mustard Oil2 tbsp
- 🌶️Poppy Seeds4 tbsp, soaked and ground
- 🌿Panch Phoron1 tsp
Optional extras
- 🌿Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the mustard oil in a heavy pot until it shimmers.
- 2
Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
- 3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
- 4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
- 5
Grind the soaked poppy seeds to a pale, creamy paste and fold it in on the lowest flame — posto splits if rushed.
- 6
Add the spinach, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
- 7
Season, reduce to the consistency you like, and finish with cilantro.
Chef's tip
Hot water, never cold; dull gravy is a temperature mistake.
Video: Chicken Posto Recipe | Creamy Bengali Poppy Seed Chicken Curry | Easy Indian Recipe · on YouTube
Mughlai Posto Kale
- Time
- 40 min
- Serves
- 4
- Level
- Medium
- Prep / cook
- 15 / 25 min
Ingredients
- 🫙 Ginger Garlic Paste1 tbsp
- 🌶️ Garam Masala1/2 tsp
- 🧂 Saltto taste
- 🥬 Spinach250 g, chopped
- 🧅 Onion1 large, finely chopped
- 🍅 Tomato2, finely chopped
- 🌶️ Cumin Seeds1 tsp
- 🌶️ Turmeric Powder1/2 tsp
- 🫙 Ground Coriander1 tsp
- 🌶️ Red Chili Powder1 tsp
- 🫙 Mustard Oil2 tbsp
- 🌶️ Poppy Seeds4 tbsp, soaked and ground
- 🌿 Panch Phoron1 tsp
Optional
- 🌿 Fresh Cilantrohandful, to finish
Steps
- Heat the mustard oil in a heavy pot until it shimmers.
- Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
- Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
- Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
- Grind the soaked poppy seeds to a pale, creamy paste and fold it in on the lowest flame — posto splits if rushed.
- Add the spinach, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
- Season, reduce to the consistency you like, and finish with cilantro.
