Dim posto, or egg curry with poppy seeds, is made by cooking fried eggs in poppy seed paste along with a blend of ginger-tomato-green chili paste, onions, dry red chili, and a variety of powdered spices. The dish is essentially cooked in mustard oil for the traditional earthy and savory taste and is completed with whole green chilies, with or without a spoon of raw mustard oil for taste enhancement. Continue reading my recipe to learn the procedure to make dim posto in your home.
KEY TAKEAWAYS
- Dim posto is a very popular, tasty, delicious, and easy-to-make Bengali dish.
- Serve it hot with steamed rice, jeera rice, pulao, paratha, or puris.
- Dim posto tastes slightly spicy, nutty, creamy, earthy, and savory.
- Other similar recipes are dim shorshe, bhapa dim, dimer dalna, dimer curry, dimer paturi, egg korma, and shahi egg curry.
The Ingredients:
- 6 eggs (hardboiled, peeled, made small cuts)
- 2 tbsp poppy seeds
- 1 piece ginger (2 inch in size, diced roughly)
- 8 pieces green chilies (whole)
- 1 tomato (large, sliced roughly)
- 2 tbsp mustard oil
- ½ tsp turmeric powder (to fry the eggs)
- ¼ tsp salt (to fry the eggs)
- 1 onion (medium size, roughly sliced)
- 1 piece dry red chili
- ½ tsp turmeric powder
- 1 tsp cumin seed powder
- ½ tsp red chili powder
- 1 cup water
- ½ tsp salt
- ¼ tsp sugar
- 3 pieces green chilies (whole)
One day, several years back, I saw my mother-in-law cooking this dish in the kitchen. When I asked her what was she making, she said “This is an egg recipe, but the addition of poppy seed paste to it makes the eggs taste heavenly.” I watched her closely and noted down every step in my mind along with the tips she gave in addition. I later wrote them down in my kitchen notebook.
One day, when I made the dish at home while she was away, my husband said it almost tastes like his mother’s and my two sons asked when did “Thammi” come back. They could not believe that she was not there and I made the dish. I took both as a compliment and thanked my sweet mother-in-law for teaching such a sweet recipe.
How to Make Dim Posto or Egg Curry with Poppy Seeds? (Step by Step Guide with Images)
Step 1: Take 6 hardboiled eggs, peel them, and make small cuts in them. Keep them aside. Take 2 tbsp of poppy seeds and make a paste in a mixer or a traditional mortar and pestle. Keep it aside in a bowl. Take 1 piece of ginger (2 inches in size, diced roughly), 8 pieces of whole green chilies, and 1 large tomato (sliced roughly). Blend them in a mixer and keep them aside.
Step 2: Now, heat 2 tbsp of mustard oil in a kadai over a medium flame and put in ½ tsp of turmeric powder, ¼ tsp salt, and the boiled eggs. Fry them and remove when they turn slightly golden in color.
Step 3: In the same oil, put 1 onion (medium size, roughly sliced) and 1 piece of dry red chili. Fry them until the onions turn translucent and soft. Now add the ginger-tomato paste along with ½ tsp of turmeric powder, 1 tsp of cumin seed powder, and ½ tsp of red chili powder. Add the poppy seed paste and fry until the oil separates and the raw smell is gone.
Step 4: Add a cup of water, ½ tsp of salt, ¼ tsp of sugar, and the fried eggs now. Mix nicely.
Step 5: Cover it and let it cook for 5 to 6 minutes. Finally, add 3 pieces of whole green chilies and switch off the flame. Cover and let it rest for 5 minutes for the gravy to thicken.
Step 6: Your tasty homemade dim posto is ready. Serve it with steamed rice.
Recipe Card
Dim Posto | Egg Curry with Poppy Seeds
Ingredients
- 6 eggs hardboiled, peeled, made small cuts
- 2 tbsp poppy seeds
- 1 piece ginger 2 inch in size, diced roughly
- 8 pieces green chilies whole
- 1 tomato large, sliced roughly
- 2 tbsp mustard oil
- ½ tsp turmeric powder to fry the eggs
- ¼ tsp salt to fry the eggs
- 1 onion medium size, roughly sliced
- 1 piece dry red chili
- ½ tsp turmeric powder
- 1 tsp cumin seeds powder
- ½ tsp red chili powder
- 1 cup water
- ½ tsp salt
- ¼ tsp sugar
- 3 pieces green chilies whole
Instructions
- Take 6 hardboiled eggs, peel them and make small cuts in them. Keep them aside. Take 2 tbsp of poppy seeds and make a paste in a mixer or a traditional mortar and pestle. Keep it aside in a bowl. Take 1 piece of ginger (2 inch in size, diced roughly), 8 pieces of whole green chilies and 1 large tomato (sliced roughly). Blend them in a mixer and keep it aside.
- Now, heat 2 tbsp of mustard oil in a kadai over a medium flame and put ½ tsp of turmeric powder, ¼ tsp salt, and the boiled eggs. Fry them and remove when they turn slightly golden in color.
- In the same oil, put 1 onion (medium size, roughly sliced) and 1 piece of dry red chili. Fry them until the onions turn translucent and soft. Now add the ginger-tomato paste along with ½ tsp of turmeric powder, 1 tsp of cumin seeds powder, and ½ tsp of red chili powder. Add the poppy seeds paste and fry until the oil separates and the raw smell is gone.
- Add a cup of water, ½ tsp of salt, ¼ tsp of sugar and the fried eggs now. Mix nicely.
- Cover it and let it cook for 5 to 6 minutes. Finally, add 3 pieces of whole green chilies and switch off the flame. Cover and let it rest for 5 minutes for the gravy to thicken.
- Your tasty homemade dim posto is ready. Serve it with steamed rice.
