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: 1 serving(2 eggs with potato and gravy)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
About Dim Kosha with Paratha
Perfectly spiced, protein-packed Dim Kosha with flaky paratha – pure comfort food to warm your soul!
This assamese dish is perfect for lunch. With 729.56 calories and 24.759999999999998g of protein per serving, it's a nutritious choice for your meal plan.
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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.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
