Bengali Egg Curry or Dim Kosha is a popular Bengali dish where Boiled eggs are cooked in an onion and tomato-based gravy along with other spices. Earlier dim kosha was predominantly done using duck eggs and it was also known as Hansher dimer kosha. I do not eat duck's egg, so I always prepare dim kosha with hen's eggs aka murgir dim.
Eggs are a staple at our house; we eat them for breakfast or as an addition to any meal. It could be in the form of an omelette or a curry, or it could just be boiled. I also use eggs in sandwiches, salads, and baked goods.
I make varieties of egg curries depending on my mood. Here are the different types of egg curries: Dimer jhol, Dim kosha, Bengali egg omelette curry, Dimer sorshe jhal, Dim posto, Dim Bhapa and so on.
How to prepare Bengali Egg Curry?
If you are looking for a quick egg curry recipe, then you must try this Bengali Egg Curry Recipe aka Dim Kosha. Follow step-by-step instructions to make Bengali Style Egg Curry. All the ingredients we need to prepare this egg curry, are easily available in our pantry, so you can prepare it at any point of time.
Start with boiling the eggs. Check the FAQ section below to know about, how long to boil an egg. Apart from eggs, you have to parboil the potatoes with little salt and turmeric powder and take them out and keep aside. Next fry the boiled eggs with little salt, turmeric powder, and after turning golden keep them aside.
In the same wok, add the remaining oil and the dry red chilli and bay leaf. Cumin seeds and entire garam masalas are next added (cinnamon, cardamom, clove). For a few seconds, sauté them.
Now add the chopped onion and cook until it is transparent. You can cook them with a little sugar and salt. Cook until the raw smell is gone, then add the garlic and ginger paste.
Then add the chopped tomato and green chilli, cook until the tomatoes are soft and tender. After that, add all of the dry spices, including turmeric, cumin, coriander, red chilli powder, and salt to taste. Combine them thoroughly.
Now add a little water and simmer all of the spices for a few minutes before adding 1 cup of water. Allow to boil for a few minutes after adding the fried eggs and potatoes. Cover it with a lid and after some time switch off the gas.
Dim kosha is the perfect egg curry recipe for rice. However, you can also pair it with any type of Indian flatbread. I also prefer to have it with roti or sometimes with pulao or jeera rice.
More Bengali Recipes
We Bengalis normally prefer dimer jhol on regular basis. Preparation of dimer jhol is very much similar to the dim kosha but there is subtle difference. Dim kosha is more spicy and rich compared to ordinary dimer jhol. We do not use whole garam masala in our day-to-day basis dimer jhol or egg curry.
Dimer jhol is a runny watery kind of gravy whereas dim kosha represents thick gravy. On the other hand, as the name suggests, method of dim kosha involves kosha which means bhuna aka roasting of onion tomato gravy with other spices under low flame.
Eggs are quite common in my kitchen and each of my family member loves egg especially our daughter. Almost every day she prefers her egg to be 7- minute boiled. I will tell you why 7 minutes boil. Boiling an egg for 7 minutes gives a barely set yolk and she loves this soft-boiled egg. Boiling an egg for 5 minutes gives a runny yolk though. If you prefer a hard-boiled egg then you should boil the egg for 8 to 10 minutes.
Dim Kosha | Bengali Egg Curry
- 3-4 nos Eggs
- 2 nos Potato, medium cut into 4 pieces
- 2-3 nos Onion, medium finely chopped
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 teaspoon Turmeric Powder
- ⅔ teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 no Tomato, small chopped
- 1 no Bay Leaf
- 1 no Dry Red Chilli
- ½ inch Cinnamon Stick
- 1 or 2 no Green Cardamom
- 1 or 2 no Clove
- 2 no Green Chillies
- 1 teaspoon Cumin Seeds
- ½ teaspoon Sugar
- Salt to taste
- 4-5 tablespoon Mustard Oil
- Boil the eggs for 7 to 8 minutes. Cool them and peel the shell.
- Make slit on the eggs using knife and keep them aside.
- Parboil the potatoes, drain the water and keep aside.
- Heat oil (2 tablespoon) in a wok and fry the parboiled potatoes with little salt and turmeric powder and take them out and keep aside.
- Add little oil in the same wok and fry the boiled eggs with little salt, turmeric powder, red chilli powder until they are golden. Keep them aside.
- Now add remaining oil in the wok and add dry red chilli and bay leaf.
- Next add cumin seeds and whole garam masalas (cinnamon, cardamom, clove). Sauté them for few seconds.
- Now add chopped onion and fry them till them are translucent. You can add little sugar and salt while frying them.
- After that add garlic and ginger paste and cook until the raw smell is gone.
- Now it is time to add chopped tomato and green chilli and cook until the tomatoes are soft and tender.
- Toss in all of the dry spices, including turmeric, cumin, coriander, red chilli powder, and salt to taste. Combine them thoroughly.
- Cook for a few minutes with a little water, then add 1 cup of water.
- Now add fried eggs and potatoes and allow it to boil for few minutes. Cover with a lid and after some time switch off the gas and serve hot with roti, paratha or rice.
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