Bengali Dim Posto Curry/Egg Curry with Poppy Seeds
A popular Bengali recipe, made with boiled egg, poppy seed paste and some basic Indian spices easily available in any kitchen pantry.
Bengali dim posto curry, Dim posto curry, Egg curry with poppy seeds paste
INGREDIENTS ( 1 CUP = 250 ML )
, boiled and peeled
(approx 2 inches long)
poppy seeds paste
dry red chili
red chili powder
garam masala powder
fresh coriander leaves
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.
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