Dim Kosha (Bengali Style Egg Curry)

Dim Kosha (Bengali Style Egg Curry) - Plattershare - Recipes, food stories and food lovers
In every culture and State in India there is a different recipe of Egg Curry!I had posted Chettinad Egg Curry some time back.Here is the Bengali version of the same.”Dim” pronounced “deem” is the Brngali term for eggs.Kosha is a type of curry!Instead of the Chettinad Masala there is the Bengali Panchphoron powder here which is actually a mixture of 5 spices in equal proportion : Fenugreek Seeds (Methi) Nigella Sativa (Kalonji) Mustard Seeds – black (Rai) Fennel Seeds (Saunf) Cumin Seeds (Jeera) Given by Sandeepa Mukherjee Dutta in her wonderful book – Bong Mom’s Cookbook! This recipe serves 2 – 3 depending on the eggs a person can eat.In my family this recipe serves 2 people as I prepare 2 eggs per person and later on the demand is always for one extra so I actually boil 5!However the curry suits 4 or 5 eggs perfectly so make more if you plan to make a larger quantity!
4.30 from 4 votes
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Served As: Lunch
Recipe Cuisine Type: Bengali
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3


  • 4 Eggs hard boiled â
  • 3 Potatoes â peeled and chopped into batons or fries
  • 2 Onions â chopped roughly
  • 3 Tomato â pureed
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Green Chilli Paste
  • 1 tsp Panch Phoron
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder jeera
  • 1 tsp Coriander Powder dhania
  • 1 tsp Turmeric Powder haldi
  • 1 tsp Powdered Sugar
  • 1-2 tsp Salt or as per taste
  • 2 tbsp Coriander
  • 4 tbsp Oil


  • Heat 1/2 tbsp Oil and fry chopped Onions till brown.Cool and make a fine paste.Heat 1/2 tbsp Oil and saute the eggs till the skin begins to crinkle and turn golden.Reserve the Oil.
  • Heat 2 tbsp Oil and pan fry the chopped Potatoes till golden brown and partly cooked.Drain and keep aside.
  • In this pan add the reserved Oil after frying the eggs and the remaining 1 tbsp Oil and add Panch phoron.Fry for 2 – 3 seconds and pour in the fried Onion paste.Saute for 1 – 2 minutes and add the Tomato Puree.
  • Now add the ginger garlic and green chilli pastes and mix well.Add the spice powders – chilli,cumin,turmeric and coriander.Add 1 tbsp Coriander leaves.Mix and cook till Oil floats on top.
  • Add the fried Potatoes and 3/4 – 1 cup of water.Stir well and cover.Cook the potatoes on medium heat till fork tender and the water has partly evaporated.Add the eggs and stir well.
  • Cover and cook 3 – 4 minutes till the masala coats the eggs.Remove from heat.
  • To serve make a bed of gravy and potatoes on a plate.Place one egg whole and cut the other into half.Keep the two halves attractively side by side.Sprinkle the remaining Coriander leaves on top.Serve with Roti,Paratha,plain rice or pulao!
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4.30 from 4 votes

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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