A classic Bengali delight where hard-boiled eggs are simmered in a rich, spicy onion-tomato gravy. This semi-dry curry is packed with flavor and pairs perfectly with rice or luchis.
Prep15 min
Cook35 min
Servings4
Serving size: 2 eggs(2 eggs with potato and gravy)
A staple in every Bengali household, these soft, unleavened whole wheat flatbreads are perfect for scooping up curries and dals. They puff up beautifully on an open flame, creating a light, airy texture that is both comforting and delicious.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Perfectly spiced Dim Kosha with fiber-rich salad & rotis. A protein-packed, aromatic meal for dinner!
This bengali dish is perfect for dinner. With 664.12 calories and 26.58g of protein per serving, it's a muscle-gain option for your meal plan.
fat
kashmiri red chili powder
(For color, adjust to taste)
1 tsp cumin powder
1 tsp coriander powder
0.5 tsp garam masala powder
1 pcs bay leaf
1 inch cinnamon stick
2 pcs green cardamoms (Slightly crushed)
2 pcs cloves
0.5 tsp sugar (Helps balance the flavors)
1.5 tsp salt (Adjust to taste)
1 cup water (Warm)
2 tbsp coriander leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Eggs and Potatoes
Hard boil the eggs for 10-12 minutes. Immediately transfer to an ice bath to cool, then peel them.
Using a knife, make a few shallow, lengthwise slits on the surface of each peeled egg. This helps them absorb the gravy.
Cut the boiled and peeled potatoes into halves or quarters.
2
Shallow Fry Eggs and Potatoes
Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking.
Reduce heat, add a pinch of turmeric powder and salt to the oil.
Gently slide in the boiled eggs and fry for 2-3 minutes, turning them, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
In the same oil, add the potato pieces and fry for 4-5 minutes until they are golden brown on all sides. Remove and set aside with the eggs.
3
Prepare the Masala Base (Kosha)
Add the remaining 2 tbsp of mustard oil to the same pan. Heat it up.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions. Cook on medium-low heat, stirring frequently, for 10-12 minutes. The onions must be deeply browned and caramelized for the authentic 'kosha' taste and color. Do not rush this step.
4
Cook Aromatics and Spices
Add the ginger and garlic paste. Sauté for 1-2 minutes until the raw aroma disappears.
Add the tomato puree and slit green chilies. Cook for 3-4 minutes until the mixture thickens.
Lower the heat and add all the powdered spices: turmeric, Kashmiri red chili, cumin, and coriander powder. Mix well and cook for 5-7 minutes, stirring continuously. Add a splash of water if the masala starts to stick. Cook until the masala darkens in color and oil begins to separate from the sides.
5
Combine and Simmer
Add the fried potatoes and eggs back into the pan. Add salt and sugar.
Gently toss everything together for 2-3 minutes, ensuring the eggs and potatoes are thoroughly coated with the masala.
Pour in 1 cup of warm water and stir gently. Bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 7-8 minutes. This allows the flavors to meld and the gravy to thicken to a rich, semi-dry consistency.
6
Garnish and Serve
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Dim Kosha rest, covered, for at least 5 minutes before serving. This helps the flavors to settle.
Serve hot with steamed rice, luchi, porota, or roti.
214cal
8gprotein
44gcarbs
3gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 cup Warm Water (Adjust as needed)
0.5 tsp Salt
1 tsp Vegetable Oil (Optional, for a softer dough)
Instructions
1
Prepare the Dough
In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
2
Rest the Dough
Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
3
Divide and Roll
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls (lechi).
Take one ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it starts to stick.
4
Cook the Ruti
Heat a flat griddle (tawa) over medium-high heat. The tawa should be hot before you start.
Place the rolled ruti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles appear on the surface.
Flip the ruti using tongs. Cook the second side for about 30-40 seconds, until light brown spots (chiti) appear.
Using tongs, carefully lift the ruti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball almost instantly.
Quickly flip it to cook the other side on the flame for just a couple of seconds.
Remove the puffed ruti and place it in a casserole or a container lined with a clean cloth to keep it soft.
5
Repeat and Serve
Repeat the rolling and cooking process for all the remaining dough balls.
For extra flavor, you can brush the hot rutis with a little ghee.
Serve immediately with your favorite dal, tarkari (vegetable curry), or mangsher jhol (meat curry).
