Dim Doi Shorshe: Bengali Spiced Yogurt and Mustard Egg Curry
25 minutes
1313 reads
About Dim Doi Shorshe: Bengali Spiced Yogurt and Mustard Egg Curry
Indulge in the rich, warming flavors of Dim Doi Shorshe, a quintessential Bengali egg curry. This recipe features a creamy yogurt and mustard gravy, bursting with the pungent spice of mustard seeds and the comforting warmth of aromatic spices. It's a simple yet incredibly satisfying dish, perfect for a quick weeknight meal or a special occasion.The vibrant yellow gravy, speckled with the deep green of chilies and punctuated by the subtle crunch of nigella seeds, is a true testament to Bengali culinary artistry. Each bite offers a delightful interplay of textures and tastes, making it an unforgettable culinary experience.Serve this flavorful curry hot with steamed rice, and let the aromatic spices transport you to the heart of a Bengali kitchen. This recipe is easy to follow, even for novice cooks, and delivers restaurant-quality results with minimal effort.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Mustard Paste
- 3 tbsp Mustard Seeds black
- 2 Chilies finely chopped, green
- 1/2 tsp Sugar
- 1 tsp Salt or to taste
- 2-3 tbsp Water enough to form a paste
For the Curry
- 4 Eggs hard-boiled, peeled
- 1/2 cup Yogurt full-fat; also known as curd, plain
- 1/2 tsp Nigella Seeds kalonji
- 5 clove Garlic minced
- 1 medium Onion finely chopped
- 2 tbsp Mustard Oil
- 1 Chili finely chopped, for tempering (in addition to those in the paste), green
Instructions
Prepare the Mustard Paste
- Grind the black mustard seeds, 2 green chilies, sugar, salt, and 2-3 tablespoons of water into a smooth paste using a mortar and pestle or a blender.
Temper the Spices
- Heat the mustard oil in a pan or kadai over medium heat. Add the nigella seeds and let them splutter.
Sauté Aromatics
- Add the chopped onion and sauté for about 1 minute until softened. Add the minced garlic and remaining green chili, and sauté for another minute until fragrant.
Add the Mustard Paste
- Stir in the prepared mustard paste and cook for 2 minutes, stirring constantly, until the raw smell of the mustard disappears.
Incorporate the Yogurt
- Reduce heat to low. Gradually add the yogurt, stirring continuously to prevent curdling. Continue to stir gently until the yogurt is heated through and slightly thickened.
Season and Finish
- Add salt and sugar to taste. Gently stir in the hard-boiled eggs.
Serve
- Remove from heat, cover the pan, and let it sit for a few minutes to allow the flavors to meld. Serve hot with steamed white rice.
Recipe Notes
Expert Tips for the Perfect Dim Doi Shorshe
- For a smoother paste, soak the mustard seeds in warm water for 10-15 minutes before grinding.
- If you prefer a less spicy curry, reduce the number of green chilies.
- To prevent the yogurt from curdling, ensure that the oil is not too hot when you add it to the yogurt, and stir continuously.
- For a richer flavor, you can add a teaspoon of turmeric powder along with the mustard paste.
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Recipe Nutrition
Calories: 253kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 1gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 855mgSugar: 15g
Priyanjali Joardar
Articles: 36
5 Comments
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I’m thrilled to try this recipe!
Looks so appetizing! Thank you for posting.
This is awesome! Can’t wait to cook it.
This is exactly what I was looking for!
Such a beautiful dish! Can’t wait to try it.