Dim Posto - the classic Bengali egg curry cooked with poppy seed paste. It tastes great and is simple to prepare -- the ideal combination, isn't it? Oh, and this egg curry is rather rustic, with the nutty flavour of posto bata and the pungency of mustard oil cooked combined with boiled eggs. So it's not your typical egg curry. Read on for the recipe.
Jump to:
- Debjani's Note
- About the Recipe
- Watch how to cook Dim Posto
- Ingredients
- Instructions
- Substitutions and Variations
- Top tip
- Frequently Asked Questions
- Related Recipes
- Pairing
- Recipe Card
- Have you tried the Bengali Dim Posto Recipe - from Debjanir Rannaghar!
- Here's the Dim Posto Recipe Pin for your Pinterest Board
Debjani's Note
Dim posto is one of my favourite egg curries because of the earthy, tangy flavour of the ingredients, particularly the hero ingredient - posto. The recipe is quite simple and straightforward. This is what, aside from its flavour, makes this Bengali egg recipe ideal for leisurely days like the one I made again a few days ago. Dim Posto is a regular at home, yes.
However, the day I recently cooked it was kind of special: Kolkata's election day in 2026. "Momma, what is special about Vote Day at home now that it's a no-office day for you?" was the most basic thing my 12-year-old asked me. She was supposed to do this. After all, she is a Bengali. Exploring news channels and reading newspapers are inherited. You see, we Bengalis-that is, the people of Bengal-take politics and voting very seriously.
We talk about everything from the old party to the very old party, the medium old party, the newcomers to the state and beyond, the always shifting electoral landscape, and, most recently, vote-specific songs! Politics is discussed everywhere in Bengal, from the kitchen to the adda, from the office to public transport, and even at colleges, universities, and cafes. For you, this is Bangalies. Nevertheless, after the finger is inked, we carefully plan what to prepare and consume: vote special khawa dawa.
It goes without saying that we are a strange clan to others; after all, we have strong opinions without passing judgment. Alright, primarily. People think we're a distinct breed. Yes, we do prepare a special meal at home after fulfilling our electoral obligations. Like I cooked dim posto along with gorom bhat - Vote special Ranna.
About the Recipe
What distinguishes Bengali dim posto among the many egg curry recipes available, both Indian and foreign? Is this another curry made with eggs? Dim posto, a Bengali egg curry made with poppy seed paste in a mustard oil base, is your thing if you enjoy the earthy, nutty flavour of posto dana, also known as poppy seeds, along with the sharpness from the mustard oil and green chilli in the gravy and the boiled egg soaking all those flavours.
Watch how to cook Dim Posto
Ingredients
- Eggs
- Posto dana/poppy seeds/khuskhus
- Green chilies
- Onions
- Tomato
- Turmeric powder
- Red chili powder
- Salt
- Mustard oil
See recipe card for quantities.
Instructions
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Let's see how to cook Bengali Dim Posto at home.
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Take water in a vessel and add a teaspoon of salt, and bring the water to a boil.
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Add the eggs to the boiling water. Turn off the heat once the eggs have boiled for eight minutes. After that, discard the water and let the eggs soak in ice water for five minutes before peeling.
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Next, make slits in the eggs to get them ready for the dim posto curry.
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Put 100g of dry posto and three to four green chiles into a blender jar, then dry ground. You can adjust the chilli to your desired degree of heat.
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To get a smooth paste, add 6-8 tablespoons of water to the jar after the initial grinding and grind again.
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Now, remove the skin from four medium onions and cut them into slices.
Use fewer onions if you're using huge ones. Roughly slice a large tomato. Chop four or five green chiles into strips.
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Heat five tablespoons of mustard oil in a pan.
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Add the sliced onions to the hot oil and fry until they turn a deep pink, being careful not to overcook them.
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Add the chopped tomatoes and green chillies and stir well. At this point, keep the temperature on medium, stir constantly, and cook until the tomatoes are soft.
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Add two to three teaspoons of water to keep the moisture while it cooks. On a medium flame, this stage should take three to four minutes.
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Add one teaspoon each of red chilli powder, turmeric powder, and salt, and well combine.
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Now add the poppy seed paste, or posto bata and stir until well combined, then sauté for one minute.
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After adding half a cup of water, cook for one minute.
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Add the boiled eggs to the gravy after it has started to boil, stir, and simmer uncovered for two minutes.
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After using two cups of water to clean the grinder jar, I added it to the pan. Since posto bata is pricey, we don't discard it.
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After adding the water and simmering for four to five minutes over low heat, you'll notice that the raw scent is gone.
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Oil will float on top, the gravy will thicken, and the dim posto will smell rich and nutty.
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For even more flavour, add one or two tablespoons of mustard oil now, stir, and turn off the heat.
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The dim posto is ready to serve!
Substitutions and Variations
- Egg - I use either chicken or duck eggs. Both work well with this recipe.
- Oil - Mustard oil adds a distinct flavour to this Bengali egg dish - dim posto. However, it can be replaced with other unflavoured oils.
- Spice - I use predominantly green chillies and a small amount of red chilli powder. You can omit one and use the other, but the flavour will alter.
Top tip
Posto bata - poppy seed paste can become bitter if it is not made properly, cooked for an extended period of time, or used excessively. If you do not like the bitterness of poppy seed paste, you should adjust it adequately.
Frequently Asked Questions
Posto is known as poppy seed in English.
Posto is referred to as khuskhus in Hindi.
No, dim posto is a form of Bengali egg curry made with posto - poppy seed paste, while dimer dalna is another variety of Bengali egg curry.
Related Recipes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Dim Posto:
Recipe Card
Ingredients
- 6 Eggs
- 100 g posto dana / poppy seeds / Khuskhus
- 8 green chilies
- 4 onions medium
- 1 tomato large
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoon salt
- 7 tablespoon mustard oil
Instructions
- Bring water to a boil and add a teaspoon of salt.
- Once the water is boiling, add the. After boiling the eggs for eight minutes, turn off the heat. After that, throw away the water and let the eggs soak in ice water for five minutes before peeling and peel the eggs.
- Then cut slits in the eggs to prepare them for dim posto curry.
- To prepare the Bengali egg curry with poppy seed paste, begin by creating posto bata.
- Add 3-4 green chillies and 100g of dry posto to a blender jar, then dry grind.
- After the initial grind, fill the jar with 6-8 tablespoons of water to create a smooth paste.
- Now take four medium onions and cut them into slices after removing the skin.
- Take a large tomato and roughly chop it.
- Next, cut four or five green chillies into strips, as I did.
- In a pan, heat five tablespoons of mustard oil.
- When the oil is hot, add the sliced onions and sauté them until they get a deep pink colour; do not overcook them.
- Now thoroughly mix in the chopped tomatoes and green chillies.
- At this stage, maintain a medium flame, keep stirring, and cook until the tomatoes become tender.
- While cooking, add two to three tablespoons of water to keep the curry moist. This phase will take three to four minutes on a medium flame.
- Now thoroughly mix in one teaspoon each of salt, turmeric powder, and red chilli powder.
- After that, add the poppy seed paste, or posto bata.
- Mix thoroughly after adding it, then fry for one minute.
- Add half a cup of water and cook for a miute.
- After the gravy has begun to boil, add the boiled eggs, stir, and simmer for two minutes straight over low heat without a lid.
- Now I've washed the grinder jar with two cup of water and added it to the pan.
- You will notice that there is no longer any raw smell after adding the water and cooking on low heat for 4-5 minutes.
- The gravy will thicken, oil will float on top, and the dim posto will emit a rich, nutty aroma.
- Add 1 or 2 tablespoons of mustard oil at this point for an even stronger flavour, stir, and turn off the stove.
- Your dim posto is ready!
Video
Have you tried the Bengali Dim Posto Recipe - from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Dim Posto Recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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