Poppy Seeds 100g – Mohn

Khus khus, the small seeds that thicken korma and Bengali posto. TRS Poppy Seeds. 100g.

In the Kitchen: Soak the seeds in warm water for an hour, then grind with cashews or coconut into a smooth paste for chicken korma, navratan korma and other rich gravies. In Bengali cooking, the paste goes into aloo posto with green chilli and mustard oil. A spoonful also goes into gujiya filling and some ladoos. If a recipe asks you to toast them, use a dry pan on medium heat and stay close, because they burn quickly.

In German: Weißer Mohn (Mohnsamen, Hindi: Khus Khus, Bengali: Posto).

Good to Know: The seeds are oily, so keep them in a closed jar somewhere cool.