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.
While using poppy seeds, do make sure they are fresh, or else they will make the taste bitter. Getting a smooth poppy seed
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
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Bengali Dim Posto Curry
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 tbsp ginger-garlic paste
- 2 tbsp tomato chopped
- 4 tbsp poppy seeds paste
- 1 dry red chili
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (optional)
- 1/4 tsp garam masala powder
- 1 tsp cumin powder
- 3/4 tsp salt
- 2 tbsp fresh coriander leaves finely chopped
- 1/4 tsp sugar
- 1 cup hot water or less
- Heat 2 tbsp 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.