Bengali Dim Posto Curry

Bengali dim posto curry is a popular Bengali recipe, made with boiled egg, poppy seed, and some common Indian spices easily available in any kitchen pantry. The soft-boiled eggs in creamy poppy seeds gravy with a touch of spices is a great side dish for lunch and dinner. This Bengali egg posto will be definitely your go-to recipe if you are fond of eggs.

Dim posto is one of my comfort side dishes with rice. This curry is usually cooked with mustard oil and a very less quantity of turmeric and chili powder. Adding chili powder is completely optional, you can even skip it.

While using poppy seeds, do make sure they are fresh, or else they will make the taste bitter. Getting a smooth poppy seed paste, can be challenging. As traditionally people used a stone mortar and grinding stone to make this. But nowadays it is not used in most homes. So I would suggest soaking the poppy seeds in hot water for 1-2 hours. And then grind them with the small grinding jar. Also, add some salt while blending. It makes the blending process easier.

This dim posto curry is a perfect everyday side dish pairs best with steaming hot rice. It can also be enjoyed with chapati, paratha, or even pulao.

Some more Bengali recipes

• Egg Omelet Curry
• Aloo Posto
• Ghugni
• Bengali Khichuri
• Bengali Vegetable Stew

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

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5 from 2 votes

Bengali Dim Posto Curry

A popular Bengali recipe, made with boiled egg, poppy seed paste and some basic Indian spices easily available in any kitchen pantry. 

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course Lunch, Sides

Cuisine Indian

Keyword Bengali dim posto curry, Dim posto curry, Egg curry with poppy seeds paste

Servings2

Author Geetanjali

INGREDIENTS ( 1 CUP = 240 ML )

• 4 eggs , boiled and peeled
• 1 bay leaf
• 2 green cardamoms
• 2 cloves
• 1 cinnamon stick (approx 2 inches long)
• 1 medium onion grated
• 1 tablespoon ginger-garlic paste
• 2 tablespoon tomato chopped
• 4 tablespoon poppy seeds paste
• 1 dry red chili
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (optional)
• ¼ teaspoon garam masala powder
• 1 teaspoon cumin powder
• ¾ teaspoon salt
• 2 tablespoon fresh coriander leaves finely chopped
• ¼ teaspoon sugar
• 1 cup hot water or less

INSTRUCTIONS

• Heat 2 tablespoon mustard oil in a pan. Add boiled eggs and a pinch of turmeric powder. The turmeric will give it a nice color. Saute for 1 minute or until they are slightly golden. Then set them aside.
• Add remaining oil followed by green cardamoms, cloves, cinnamon stick, bay leaf, and dry red chili. Saute for some seconds or until you get a nice aroma. 
• Add remaining oil followed by sugar. Once sugar starts caramelizing add green cardamoms, cloves, cinnamon stick, bay leaf, and dry red chili. Saute for some seconds.
• Add grated onion. Saute until onion turns golden.
• Once done add ginger-garlic paste, turmeric powder, and chili powder. Saute for 2 minutes or until the raw smell of ginger-garlic goes. 
• Add chopped tomato, salt, and cumin powder. Saute 2 minutes more over medium flame or until the tomatoes get mushy. 
• Add fried egg. Saute for a minute.
• Add a cup of water and stir well. Cover the lid and cook for another minute. 
• Now add poppy seeds paste. Stir well and cover and cook for 7-8 minutes over low to medium flame or until the rawness of poppy seeds goes away.
• Once done add chopped fresh coriander leaves. 
• Egg posto curry is ready to serve. Serve hot with steaming hot rice or chapati.

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