Authentic Bengali Dim Kosha: Spiced Egg and Potato Curry

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Authentic Bengali Dim Kosha: Spiced Egg and Potato Curry - Plattershare - Recipes, food stories and food lovers

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Bengali

About Authentic Bengali Dim Kosha: Spiced Egg and Potato Curry

Experience the rich flavors of Bengal with this authentic Dim Kosha recipe! Dim, meaning eggs in Bengali, and Kosha, referring to a slow-cooked, richly spiced curry, this dish is a comforting classic. Unlike other egg curries, Dim Kosha boasts the unique aromatic warmth of Panch Phoron, a quintessential Bengali five-spice blend.
Inspired by Sandeepa Mukherjee Dutta's Bong Mom's Cookbook, this recipe features perfectly boiled eggs and tender potatoes simmered in a fragrant onion-tomato gravy. It's a family favorite in my home, easily serving two, but the irresistible aroma often leads to seconds!
Whether you're a seasoned Bengali food enthusiast or a curious newcomer, this hearty curry is a guaranteed crowd-pleaser. Serve it hot with steamed rice or warm rotis for a truly authentic experience.
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Recipe Time & More

Prep15 minutes
Cook45 minutes
Total1 hour
Calories326 kcal
Serves3
Served AsLunch
Recipe TasteSaltySavourySourSpicySweetTangy

Ingredients
 

For the Eggs

  • 4 Eggs hard-boiled

Vegetables

  • 3 medium Potatoes peeled and cut into 1-inch batons or fries
  • 2 medium Onions roughly chopped
  • 3 medium Tomatoes pureed

Spices & Aromatics

Finishing Touches

  • 2 tbsp Coriander (dhania), chopped
  • 4 tbsp Oil vegetable or mustard oil
  • 1 cup Water approximately, more if needed
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Instructions
 

Prepare the Onions and Eggs

  • Heat 1 tbsp of oil in a pan and fry the chopped onions until golden brown. Cool and blend into a fine paste. In a separate pan, heat 1 tbsp of oil and gently fry the hard-boiled eggs until lightly browned. Set aside the fried onions and eggs.

Pan-fry the Potatoes

  • Heat 2 tbsp of oil in a pan. Add the chopped potatoes and fry until golden brown and slightly cooked through. Remove and set aside.

Build the Flavor Base

  • In the same pan, add the remaining 1 tbsp of oil and the Panch Phoron. Fry for 2-3 seconds until fragrant. Add the fried onion paste and saute for 1-2 minutes. Stir in the tomato puree.

Add Spices and Aromatics

  • Add the ginger-garlic paste, green chili paste, and all the dry spices (Kashmiri chili powder, cumin seeds, coriander powder, turmeric powder, sugar, and salt). Stir in 1 tbsp of chopped coriander leaves. Cook until the oil starts to separate from the spices.

Simmer with Potatoes and Eggs

  • Add the fried potatoes and about 1 cup of water (add more if needed to create a curry consistency). Bring to a simmer, cover, and cook until the potatoes are tender and the water has reduced slightly. Gently stir in the fried eggs.

Finish and Serve

  • Cover and cook for another 3-4 minutes, allowing the masala to coat the eggs. Remove from heat. To serve, create a bed of the curry and potatoes on a plate. Place a whole egg in the center, and arrange the halves of the remaining eggs attractively beside it. Sprinkle with the remaining coriander leaves. Serve hot with roti, paratha, plain rice, or pulao.

Recipe Notes

Expert Tips for the Perfect Dim Kosha

  • For extra flavor, marinate the hard-boiled eggs in a mixture of turmeric and salt for 30 minutes before frying.
  • Adjust the amount of green chili paste to control the spice level according to your preference.
  • Don't overcook the potatoes; they should be tender but still hold their shape.
  • For a richer flavor, use mustard oil instead of vegetable oil.

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4.60 from 5 votes

Recipe Nutrition

Calories: 326kcalCarbohydrates: 16gProtein: 10gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 1140mgFiber: 2gSugar: 5g

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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