Bengali Dim Posto: Creamy Egg Curry with Poppy Seeds

Dim Posto Recipe – Bengali Egg Curry with Poppy Seeds

Embark on a culinary journey to Bengal with this rich and aromatic Dim Posto, a delightful Bengali egg curry that showcases the unique flavor of poppy seeds combined with the goodness of eggs and potatoes. This dish is perfect for dinner, embodying the spirit of Bengali cuisine, characterized by its bold flavors and simplicity. Serve it with steaming rice for a comforting meal that will transport you straight to the heart of India.

Ingredients

Nutritional Information (per serving)

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 65 minutes

Servings

• Servings: 4

Instructions

1. Boil the Eggs: Begin by hard-boiling the eggs. Add a pinch of salt or a teaspoon of baking soda to the water while boiling to prevent the eggs from cracking. Allow them to boil for about 10 to 15 minutes. Once done, place the eggs in cold water to cool.

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2. Prepare the Pastes: While the eggs are boiling, prepare a paste by blending together the roughly chopped onion, ginger, garlic, and green chilies. Set aside. In a separate bowl, make a paste of the poppy seeds by adding a little water and blending until smooth.

3. Peel the Eggs and Potatoes: Once the eggs have cooled, peel them and rub a pinch of salt over each egg. Do the same for the peeled and diced potatoes, rubbing a little salt into them.

4. Fry the Eggs: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat. Carefully add the eggs and fry them until they turn a light brown color, approximately 5-7 minutes. Once done, remove the eggs from the pan and drain them on a kitchen towel.

5. Fry the Potatoes: In the same oil, add the diced potatoes, sprinkling a little salt over them. Fry the potatoes until they are golden brown and crisp, which should take about 8-10 minutes. Remove the potatoes and set them aside.

6. Prepare the Curry Base: Add more mustard oil to the pan, if needed, then toss in the dry red chili and bay leaf. Sauté for about 15 seconds until fragrant. Next, add the onion-ginger-garlic-green chili paste and cook for 2 to 3 minutes, allowing the raw smell of the onion to dissipate.

7. Incorporate Spices and Tomato: Stir in the turmeric powder and Panch Phoran masala, sautéing for another 2 minutes. Afterward, add the homemade tomato puree, a pinch of salt, and sugar (if using). Cook for a few more minutes, stirring occasionally.

8. Combine the Mixture: Once the tomato mixture is well combined and cooked, add the poppy seed paste along with the fried eggs. Simmer the Dim Posto for 4 to 5 minutes to allow the flavors to meld together. If the curry appears too thick, adjust the consistency by adding up to 1/2 cup of water, or more to your liking. Taste and adjust the seasoning as necessary.

9. Serve: Once the curry is done, turn off the heat and transfer the Dim Posto to a serving bowl. Serve hot alongside steamed rice and a refreshing Satvik carrot sprout salad for a wholesome Bengali meal.

Conclusion

This Dim Posto Recipe – Bengali Egg Curry with Poppy Seeds is not just a dish; it’s a celebration of flavors, bringing the essence of Bengali cuisine to your dining table. The creamy, nutty taste of poppy seeds perfectly complements the eggs, making this curry a delightful addition to your dinner rotation. Enjoy the harmony of spices and the comfort of homemade cooking with this exquisite recipe. Happy cooking!