A classic Bengali egg curry where hard-boiled eggs are simmered in a sharp, pungent mustard and poppy seed gravy. This authentic Dim Shorshe is a flavor explosion, best enjoyed with steamed rice.
Prep15 min
Cook20 min
Soak30 min
Servings4
Serving size: 2 pieces(2 eggs with approximately 1 cup of gravy)
Fluffy, perfectly cooked white rice that forms the heart of every Bengali meal. This simple, essential recipe is the ideal canvas for flavorful dals, macher jhol, and kosha mangsho. Master this basic staple.
A classic Bengali comfort food featuring tender potatoes in a thick, nutty poppy seed paste. It's simple, mildly spiced, and pairs perfectly with steamed rice and dal.
Tangy Dim Shorshe & creamy Aloo Posto with rice – an aromatic, energy-giving comfort meal!
This bengali dish is perfect for lunch. With 885.8499999999999 calories and 25.58g of protein per serving, it's a muscle-gain option for your meal plan.
29gfat
Ginger Paste
1 tsp Turmeric Powder (divided)
1 tsp Kashmiri Red Chilli Powder (for color)
1.25 tsp Salt (or to taste, divided)
0.5 tsp Sugar
1.5 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Mustard Paste
Place 8 eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled eggs. Transfer to an ice bath to cool, then peel them.
Using a small knife, make 2-3 shallow slits on each boiled egg. This helps them absorb the gravy.
In a small bowl, soak the black mustard seeds, yellow mustard seeds, and poppy seeds in 1/4 cup of warm water for at least 20-30 minutes.
Transfer the soaked seeds to a grinder. Add the grated coconut, 2 green chillies, and a pinch of salt. Grind to a very smooth paste, adding a little more water if necessary.
2
Sauté the Eggs
Heat 2 tablespoons of mustard oil in a kadai or pan over medium heat until it's slightly smoking.
Rub the boiled eggs with a pinch of turmeric powder and a pinch of salt.
Carefully add the eggs to the hot oil and sauté for 2-3 minutes, turning them gently until they are lightly golden and blistered on the outside.
Remove the eggs from the pan and set them aside.
3
Cook the Gravy Base
In the same pan, add the remaining 2 tablespoons of mustard oil.
Once the oil is hot, add the nigella seeds and the 2 remaining slit green chillies. Let them splutter for about 30 seconds.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the ginger paste and cook for another minute until the raw aroma disappears.
4
Finish the Curry
Lower the heat completely and add the prepared mustard paste to the pan. Sauté for just 2-3 minutes, stirring continuously. Be careful not to overcook, as it can turn bitter.
Add the remaining turmeric powder, Kashmiri red chilli powder, salt, and sugar. Mix well and cook for 1 minute.
Pour in 1.5 cups of warm water and stir to combine everything. Bring the gravy to a gentle simmer.
Gently slide 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.
Turn off the heat. Garnish with chopped coriander leaves. For an extra pungent kick, drizzle a teaspoon of raw mustard oil on top before serving.
5
Serve
Serve Dim Shorshe hot with a plate of plain steamed rice.
4
Serving size: 1 cup
269cal
5gprotein
59gcarbs
0gfat
Ingredients
1.5 cup Gobindobhog Rice (Or use any short-grain aromatic rice)
3 cup Water
0.5 tsp Salt (Optional, for seasoning)
Instructions
1
Rinse and Soak Rice (35 minutes)
Place the rice in a large bowl. Cover with cool water, gently swirl with your fingers, and drain the cloudy water.
Repeat the rinsing process 3-4 times until the water runs mostly clear.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. This step is key to fluffy, evenly cooked grains.
After soaking, drain the rice completely in a fine-mesh sieve.
2
Boil Water (3 minutes)
In a medium, heavy-bottomed pot with a tight-fitting lid, bring 3 cups of water and the optional salt to a rolling boil over high heat.
3
Cook the Rice (15 minutes)
Carefully add the drained rice to the boiling water. Give it one single, gentle stir to prevent clumping.
As soon as the water returns to a boil, reduce the heat to the absolute lowest setting.
Cover the pot tightly with the lid and let it simmer for 12-15 minutes. Do not lift the lid, as the trapped steam is crucial for cooking.
4
Rest and Fluff (10 minutes)
After 15 minutes, turn off the heat but keep the pot on the stove, still covered, for another 10 minutes.
This resting period allows the grains to absorb any remaining moisture and become perfectly tender.
Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
5
Serve
Serve the Shada Bhaat hot as an accompaniment to your favorite Bengali curries, dals, and fried fish.
500 g Potato (About 3-4 medium, peeled and cut into 1-inch cubes)
50 g White Poppy Seeds (Known as Posto)
3 tbsp Mustard Oil (Essential for authentic flavor)
4 pc Green Chilli (2 for the paste and 2 slit lengthwise for tempering)
0.5 tsp Nigella Seeds (Known as Kalo Jeere)
0.5 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
1 cup Water (Plus more for soaking and grinding)
Instructions
1
Prepare the Poppy Seed Paste
Rinse the white poppy seeds (posto) thoroughly. Soak them in 1/2 cup of warm water for at least 1 hour, or up to 2 hours, to soften them.
Drain the water completely. Transfer the soaked poppy seeds and 2 green chillies to a grinder jar.
Grind to a thick, smooth paste. You may need to add 1-2 tablespoons of water, a little at a time, to facilitate grinding. The paste should be fine and not gritty. Set aside.
2
Temper Spices and Sauté Potatoes
Heat 3 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke. This step is crucial to remove the oil's raw pungency.
Reduce the heat to medium-low. Add the nigella seeds and the 2 slit green chillies. Let them sizzle for about 30 seconds until aromatic.
Add the cubed potatoes to the pan. Sauté for 6-8 minutes, stirring occasionally, until the edges of the potatoes turn light golden brown.
3
Cook with Poppy Seed Paste
Add the turmeric powder and salt to the potatoes. Mix well to ensure the potatoes are evenly coated.
Add the prepared poppy seed paste to the pan. Sauté on low heat for 2-3 minutes, stirring continuously to prevent it from sticking to the bottom and burning, which can make it bitter.
Rinse the grinder jar with about 1/4 cup of water and add this water to the pan to incorporate all the remaining paste.
4
Simmer and Finish
Add the remaining 3/4 cup of water and the optional sugar. Stir everything together well.
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
Uncover and check the consistency. The gravy should be thick and clinging to the potatoes. If it's too watery, cook uncovered for another 2-3 minutes to thicken.
Turn off the heat. For an authentic finish, drizzle 1 teaspoon of raw mustard oil over the top. Let it rest, covered, for 5 minutes before serving.
