Dim Posto Recipe – Bengali Egg Curry with Poppy Seeds
Dim Posto is a beloved Bengali-style egg curry that stands out due to its unique, flavorful poppy seed paste and the aromatic spices that infuse the dish. A classic comfort food from the rich culinary traditions of Bengal, this dish is often served with hot steamed rice, making it a perfect choice for a satisfying dinner. The delicate balance of spices and the creamy texture of the poppy seeds gives the eggs a sumptuous flavor that is both comforting and mouthwatering.
This Dim Posto (Bengali Egg Curry with Poppy Seeds) recipe is incredibly easy to prepare and is sure to please the taste buds of anyone who loves authentic Bengali cuisine. Whether you’re an experienced cook or a beginner, this recipe offers a straightforward approach to creating an unforgettable dish.
Ingredients for Dim Posto Recipe (Bengali Egg Curry with Poppy Seeds)
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 4 (hard-boiled) |
| Potatoes (Aloo) | 2 (peeled and diced) |
| Poppy Seeds | 1/4 cup (ground into a paste) |
| Homemade Tomato Puree | 1/4 cup |
| Panch Phoran Masala | 1 tsp |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Onion | 1, roughly chopped |
| Ginger | 1-inch piece, finely chopped |
| Garlic | 4 cloves, crushed |
| Green Chilli | 2, chopped |
| Mustard Oil | 1/2 cup |
| Dry Red Chilli | 1 (optional, for extra spice) |
| Bay Leaf (Tej Patta) | 1 |
| Sugar | 1 tsp (optional) |
| Salt | To taste |
Preparation Time: 30 minutes
Cooking Time: 35 minutes
Serves: 4
Instructions for Dim Posto Recipe
-
Boil the Eggs:
Begin by boiling the eggs. Add a pinch of salt or a teaspoon of baking soda to the water while boiling the eggs to prevent them from cracking. The eggs will take about 10-15 minutes to hard boil. Once done, transfer the eggs to cold water to cool down. -
Prepare the Paste:
While the eggs are cooling, make a paste by grinding together the onion, ginger, garlic, and green chillies. Keep this aside.
Similarly, grind the poppy seeds into a smooth paste by adding a little water, and set aside. -
Peel and Season the Eggs and Potatoes:
Peel the cooled eggs carefully and rub a pinch of salt over them. Set them aside.
Similarly, rub some salt on the diced potatoes. -
Fry the Eggs:
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan. Once the oil is hot, gently fry the eggs until they turn golden brown. Remove the eggs and set them aside on a kitchen towel to drain excess oil. -
Fry the Potatoes:
In the same pan, add the diced potatoes and fry them on medium-low heat until they turn golden brown and crispy. This should take about 5-7 minutes. Remove the potatoes and set them aside. -
Cook the Spices:
Add a little more mustard oil to the pan. Once the oil heats up, toss in the dry red chilli and bay leaf. Let them cook for about 15 seconds, releasing their aroma into the oil. -
Prepare the Base for the Curry:
Add the onion-ginger-garlic-chilli paste to the pan and sauté for 2-3 minutes until the raw smell of the onions disappears. Then, stir in the turmeric powder and panch phoran masala. Sauté the mixture for another couple of minutes to allow the spices to bloom. -
Add Tomato Puree and Poppy Seed Paste:
Now, add the homemade tomato puree, salt, and sugar (if using). Let this cook for a couple of minutes until the oil begins to separate from the masala.
Add the poppy seed paste to the mixture and stir well to combine. Let this cook for 4-5 minutes to develop a rich, flavorful masala. -
Add the Fried Eggs and Simmer:
Gently add the fried eggs to the curry, ensuring they are well coated with the masala. Stir carefully to avoid breaking the eggs. Let the curry simmer for an additional 4-5 minutes, allowing the eggs to absorb the flavors of the masala. -
Adjust the Consistency:
If the curry is too thick, you can add 1/2 cup of water to adjust the consistency. Taste the curry and adjust the seasoning, adding more salt or spices as necessary. -
Serve:
Once the curry has thickened to your liking, remove it from the heat. Transfer the Dim Posto to a serving bowl. Serve it hot with steamed rice for a fulfilling Bengali meal.
Serving Suggestions:
- Steamed Rice: Dim Posto pairs perfectly with fluffy steamed rice, allowing the creamy poppy seed masala to coat each grain for maximum flavor.
- Satvik Carrot Sprout Salad: For a light and refreshing accompaniment, serve with a side of Satvik Carrot Sprout Salad to balance out the richness of the curry.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 10 g |
| Carbohydrates | 18 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 220 mg |
Dim Posto is a classic Bengali egg curry that offers a wonderful blend of flavors with its poppy seed paste and aromatic spices. Whether you’re new to Bengali cuisine or have enjoyed it for years, this dish is sure to become a favorite in your recipe collection. It’s a wonderful option for any dinner table and can be prepared quickly, making it a perfect choice for both busy weeknights and special occasions. Enjoy!
