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)
Experience the magic of Bengali celebrations with Luchi, a soft, puffy, deep-fried bread. Made from refined flour (maida), these ethereal white pillows are incredibly light and airy. A quintessential part of any festive meal or Sunday breakfast, they are traditionally paired with classics like Aloo Dum or Cholar Dal.
Crispy luchis paired with perfectly spiced, protein-packed Dim Kosha. A truly soul-satisfying comfort food!
This bengali dish is perfect for dinner. With 808.1 calories and 23.27g of protein per serving, it's a nutritious choice 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.
405cal
6gprotein
49gcarbs
20gfat
Ingredients
2 cup Maida (also known as all-purpose flour)
2 tbsp Ghee (melted, for the dough (moyan))
0.75 tsp Salt
1 tsp Sugar (helps with a soft texture)
0.5 cup Warm Water (adjust as needed)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Prepare the Dough (10-12 minutes)
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
Pour the melted ghee over the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for soft, flaky luchis.
Gradually add warm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes until you have a smooth, pliable, and semi-soft dough. It should be firm but not hard, and not sticky.
2
Rest the Dough (30 minutes)
Cover the dough with a damp kitchen towel or a lid.
Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which makes the luchis easier to roll and helps them puff up perfectly during frying.
3
Divide and Roll the Luchis (10 minutes)
After resting, knead the dough again for one minute to smoothen it out.
Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth and crack-free.
Apply a drop of oil to your rolling surface and rolling pin. Take one dough ball and roll it into a thin, even circle about 3-4 inches in diameter. Avoid using dry flour for dusting as it will burn in the oil.
4
Fry the Luchis (15 minutes)
Heat the oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
Carefully slide one rolled luchi into the hot oil. It will sink and then float up.
As it floats, gently press the center with the back of a slotted spoon. This encourages it to puff up completely like a balloon.
Once puffed, flip it over and cook for another 15-20 seconds. Luchis are traditionally pale white or a very light cream color, not golden brown.
Quickly remove the luchi from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve Immediately
Repeat the frying process for all the remaining luchis.
Luchis are best enjoyed hot and fresh, right out of the kadai. Serve immediately with your favorite curry, such as Aloo Dum, Cholar Dal, or Kosha Mangsho.
