Dim Kosha with Paratha

Instructions

1. 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. 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. 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. 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. 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. 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.