Dim Kosha, or Bengali Egg Curry, is a most popular Bengali dish known for its rich, spicy taste and hearty texture. This dish, which goes well with any meal,, it has a unique cultural significance, reflecting the Bengali love for flavorful curries and egg dishes. This post will guide you through the recipe and provide you how to make your Dim Kosha a special dinner for your loved ones.
What is Bengali Dim Kosha?
Dim Kosha, , a Bengali-style “egg curry,” that features boiled eggs cooked in a rich, spiced tomato-onion gravy. Unlike other egg curries that might have a thinner broth, Dim Kosha has a thicker, more intense gravy due to the slow-cooking process. The word “kosha” in Bengali signifies the process of slow-cooking spices until they release their natural oils, which infuses the eggs with deep flavors.
Ingredients for Bengali Dim Kosha
- Poltry eggs or duck eggs 6 (boiled and peeled)
- Potatoes – 1 large, cut into cubes (optional)
- Onions – 2 large, thinly sliced
- Tomatoes – 1 medium, pureed
- Green chilies – 2 to 3, slit
- Ginger-garlic paste – 1 tablespoon
- Bay leaf – 2
- Green Cardamoms – 2
- Cloves – 2
- Cinnamon Stick – 1-inch
- Dry red chilies – 1 to 2
- Turmeric powder – 1/2 teaspoon + a pinch (for eggs)
- Kashmiri red chili powder 1/2 teaspoon
- Red chili powder – 1 teaspoon + 1/2 teaspoon
- Cumin powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Garam masala powder – 1/2 teaspoon
- Salt – to taste + 1/2 teaspoon (for eggs)
- Sugar – 1/2 teaspoon (optional, for balancing flavors)
- Mustard oil – 2 to 3 tablespoons (for authentic Bengali flavor)
Use the Right Eggs
For the Bengali Dim Kosha recipe, duck eggs are traditionally used. These eggs are slightly richer taste due to their larger yolks which enhances the richness of the curry.
While chicken eggs are standard and esaily available, However, if you’re following an authentic recipe, chicken eggs are the preferred choice for their consistency with traditional Bengali flavors
Preparation Tips for the Dim Kosha Recipe
- Boil the Eggs: Boil the eggs until firm, and then remove the shells. Score the eggs lightly to help absorb the spices. Marinate with tumeric powder, red chili powder and salt.
- Fry the Eggs: Frying boiled eggs in mustard oil until golden brown adds a delicious, crispy layer.
- Prep the Ingredients: Finely slice the onions, chop the tomatoes, and make a masala slurry with cumin powder, coriander powder, turmeric, red chili powder and Kashmiri red chili powder in a bowl adding water in advance for a smooth cooking process.
Serving Suggestion:
Dim Kosha is traditionally served with Steamed Rice, Luchi or paratha.
FAQ
Q : Can I use duck eggs in Dim Kosha?
A: Yes, duck eggs can be used, offering a slightly richer taste.
Q: How spicy is Dim Kosha?
A: Dim Kosha has a medium level of spiciness, but you can adjust it by adding or reducing green chilies and red chili powder.
Q: What can I serve with Dim Kosha?
A: It pairs well with rice, luchi, or parathas.
Q: Can I make Dim Kosha without mustard oil?
A: While mustard oil is traditional, you can use any cooking oil, but the flavor may vary.
Q: How can I thicken the gravy?
A: Cooking the onions and tomatoes until they break down, or adding a little yogurt, can help thicken the gravy.
Recipe Card
Easy dim kosha recipe bengali | Dim Kosha | egg curry bengali
4
servings30
minutes40
minutes300
kcalDim Kosha is a perfect representation of Bengali cuisine. Its unique combination of spices, eggs, and rich gravy makes it a satisfying and comforting meal. Try this recipe for a taste of Bengal that’s sure to become a favorite.
Ingredients
6 poltry eggs or duck eggs (boiled and peeled)
1 large potato,cut into cubes (optional)
2 large onions thinly sliced
1 medium tomatoes, pureed
2 to 3 green chilies slit
1 tablespoon ginger-garlic paste
2 bay leaf
2 green cardamoms
2 cloves
1-inch cinnamon stick
1 to 2 dry red chilies
1/2 teaspoon + a pinch (for eggs) Turmeric powder
1/2 teaspoon kashmiri red chili powder
1 teaspoon + 1/2 teaspoon red chili powder (for eggs)
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt to taste + 1/2 teaspoon (for egg)
1/2 teaspoon sugar (optional, for balancing flavors)
2 to 3 tablespoons mustard oil
Directions
- Heating mustard oil in a pan. Once it’s hot, add the fried eggs and sauté until they’re golden brown. Remove and set aside.
- In the same pan, add more oil if needed, then add bay leaves, dry red chilies, green cardamoms, cloves and cinnamon stick and stir for few seconds.
- Add onions and cook until they’re golden brown. Add ginger-garlic paste and sauté until the raw smell fade
- Add chopped tomatoes and cook until tomato turn soften.
- Now pour the masala slurry, salt, green chilies, Cook until the oil separates from the mixture.
- Add water into the gravy then cover and simmer for 10-15 minutes.
- When the gravy comes to thicken add fried eggs , sprinkle sugar to balance the taste.
- Sprinkle garam masala before turning off the gas.
Notes
- Select fresh, high-quality eggs for the best flavor.