A classic Bengali delicacy, this curry features hard-boiled eggs simmered in a sharp, pungent gravy made from ground mustard and poppy seeds. Known as 'Dim Shorshe,' it's a flavorful and aromatic dish best enjoyed with steamed rice.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving(1 cup curry with 2 hard-boiled eggs)
382cal
17gprotein
15gcarbs
Ingredients
8 large eggs (Hard-boiled and peeled)
3 tbsp black mustard seeds
1 tbsp yellow mustard seeds
2 tbsp poppy seeds (Known as 'posto')
7 pcs green chilli (5 for paste, 2 slit for garnish)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and nutritious Bengali stir-fry made with fresh spinach and a fragrant tempering of panch phoron. This classic side dish comes together in minutes and is the perfect accompaniment to rice and dal for a comforting meal.
About Bengali Mustard Egg Curry, Steamed Basmati Rice and Saag Bhaja
Tangy Mustard Egg Curry with fluffy rice & iron-boosting Saag Bhaja. A perfectly spiced, soul-satisfying treat!
This bihari dish is perfect for lunch. With 862.5 calories and 28.93g of protein per serving, it's a muscle-gain option for your meal plan.
29gfat
1 tsp garlic paste
2 medium tomato (Pureed)
0.75 tsp turmeric powder (Divided use)
1 tsp kashmiri red chilli powder (For color)
1.5 tsp salt (Adjust to taste)
0.5 tsp sugar (Helps balance the pungency)
1.5 cup water (Warm)
2 tbsp coriander leaves (Freshly chopped for garnish)
Instructions
1
Prepare Eggs & Mustard Paste
Hard-boil the eggs for 10-12 minutes. Once cooked, transfer to cold water, peel, and make 2-3 shallow slits on each egg.
In a bowl, soak black mustard seeds, yellow mustard seeds, and poppy seeds in 1/2 cup of warm water for at least 20 minutes. This softens them for a smoother paste.
Drain the soaked seeds. Transfer to a grinder with 5 green chillies and a pinch of salt. Add a few tablespoons of water and grind into a very fine, smooth paste. Set aside.
2
Shallow-Fry the Eggs
Heat 2 tbsp of mustard oil in a kadai or wide pan over medium-high heat until it just begins to smoke. This tempers the oil's pungency.
Carefully add the slit boiled eggs. Sprinkle with 1/4 tsp of turmeric powder and a pinch of salt.
Sauté for 2-3 minutes, turning gently, until the eggs are light golden and have a slightly blistered skin. Remove from the pan and set aside.
3
Cook the Curry Base (Masala)
In the same pan, add the remaining 2 tbsp of mustard oil. Once hot, add the nigella seeds and let them splutter for about 30 seconds.
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the ginger and garlic pastes and cook for 1 minute until their raw aroma disappears.
Add the tomato puree, remaining 1/2 tsp turmeric powder, Kashmiri red chilli powder, and salt. Cook this masala on medium-low heat for 6-8 minutes, stirring occasionally, until the oil starts to separate at the edges.
4
Combine and Simmer the Curry
Reduce the heat to the lowest setting. Add the prepared mustard-poppy seed paste to the pan. Stir constantly and cook for only 1-2 minutes. Do not overcook, as it will turn bitter.
Immediately pour in 1.5 cups of warm water and add the sugar. Stir well to combine everything.
Bring the gravy to a gentle simmer, then carefully place the fried eggs into the gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves and the 2 slit green chillies.
For best flavor, let the curry rest, covered, for 5 minutes before serving.
Serve hot with a side of steamed basmati rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Prepare the Spinach: Thoroughly wash the spinach leaves in a large bowl of cold water, changing the water 2-3 times to remove all grit. Drain well. Roughly chop the spinach leaves and stems. Finely chop the garlic cloves. Set everything aside.
2
Temper the Spices (Tadka): Heat the mustard oil in a kadai or wide, heavy-bottomed pan over medium-high heat. Once the oil is hot and shimmering (you may see faint white smoke), reduce the heat to medium. Add the dried red chilies and panch phoron. Allow the spices to splutter for about 30 seconds until they become fragrant. Be careful not to burn them.
3
Sauté Aromatics: Add the finely chopped garlic to the pan and sauté for about 30-45 seconds until it turns light golden and the raw smell disappears.
4
Wilt the Spinach: Add the chopped spinach to the pan. It might look like a lot, but it will wilt down significantly. Sprinkle the turmeric powder and salt over the spinach. Using tongs or a spatula, gently toss everything together to coat the spinach with the oil and spices. Cook for 2-3 minutes, stirring occasionally, until the spinach has completely wilted.
5
Cook and Finish: Cover the pan and cook on low heat for 4-5 minutes, allowing the spinach to become tender in its own steam. Uncover, add the sugar (if using), and increase the heat to medium-high. Stir-fry for another 1-2 minutes to evaporate any excess water. The final dish should be moist but not watery.
6
Serve: Remove from heat and serve the Saag Bhaja hot as a side dish with steamed rice and dal.
