A classic Bengali egg curry featuring hard-boiled eggs simmered in a creamy, tangy yogurt gravy. This mildly spiced dish is a comforting and quick meal, perfect with steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
331cal
14gprotein
13gcarbs
25g
Ingredients
8 pcs Eggs (Large, hard-boiled and peeled)
1 cup Yogurt (Full-fat, well whisked until smooth)
2 pcs Onion (Medium-sized, ground into a fine paste)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
4 tbsp Mustard Oil (For authentic flavor)
0.5 tsp Turmeric Powder (Plus a pinch for coating the eggs)
1 tsp Kashmiri Red Chilli Powder (For color, adjust to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting Assamese-style mashed potato, infused with the pungent kick of raw mustard oil, sharp onions, and fresh chilies. This simple side dish comes together in minutes and is the perfect accompaniment to a plate of hot rice and dal.
About Doi Dim, Steamed Basmati Rice and Aloo Pitika
Creamy, protein-packed poached egg curry with rice & mashed potatoes – comfort food at its best!
This assamese dish is perfect for lunch. With 776.11 calories and 22.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1 tsp Sugar (Balances the tanginess of the yogurt)
1.25 tsp Salt (To taste, plus a pinch for coating the eggs)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamoms (Slightly crushed)
4 pcs Cloves
2 pcs Green Chillies (Slit lengthwise)
1 tsp Ghee (Optional, for finishing)
1 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Hard-boil the eggs for 10-12 minutes. Once done, transfer them to cold water, then peel.
Using a knife, make a few shallow, lengthwise slits on each egg. This helps them absorb the gravy.
In a small bowl, toss the peeled eggs with a pinch of turmeric powder and a pinch of salt until evenly coated.
2
Fry the Eggs
Heat 2 tablespoons of mustard oil in a kadai or pan over medium heat.
Carefully place the coated eggs in the hot oil and shallow-fry for 3-4 minutes, turning occasionally, until they develop a light golden-brown, slightly crisp layer.
Remove the fried eggs with a slotted spoon and set them aside.
3
Prepare the Yogurt Base
In a separate bowl, add the yogurt, sugar, and 1/4 teaspoon of salt.
Whisk vigorously until the yogurt is completely smooth and creamy, with no lumps. This is crucial to prevent curdling. Set aside.
4
Sauté the Aromatics and Spices
In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it until it's fragrant.
Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the onion paste and cook for 6-8 minutes, stirring frequently, until it turns golden brown and oil begins to separate from the paste.
Add the ginger and garlic pastes and sauté for another 2 minutes until the raw smell disappears.
Add the turmeric powder, Kashmiri red chilli powder, cumin powder, and coriander powder. Stir for 1 minute on low heat, being careful not to burn the spices.
5
Create the Gravy
Turn the heat down to the absolute lowest setting. Let the pan cool for a minute.
Slowly pour in the whisked yogurt mixture while stirring continuously and vigorously. This constant stirring and low heat will prevent the yogurt from splitting.
Continue to cook on low heat, stirring constantly, for 3-4 minutes until the masala is well combined and you see oil glistening on the surface.
Pour in 1 cup of warm water, add the remaining salt, and the slit green chillies. Mix well and bring the gravy to a gentle simmer.
6
Finish and Serve
Gently slide the fried eggs into the simmering gravy.
Cover the pan and let it cook on low heat for 5-7 minutes, allowing the eggs to soak up the flavors of the curry.
Turn off the heat. Sprinkle the garam masala powder and drizzle the optional ghee over the top. Give it a gentle stir.
Let it rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
