A classic Bengali egg curry where hard-boiled eggs are simmered in a pungent and spicy mustard seed paste. This dish is a flavor explosion, best enjoyed with steamed rice.
Prep15 min
Cook20 min
Soak20 min
Servings4
Serving size: 2 pieces
306cal
15gprotein
5gcarbs
Ingredients
8 pc Egg (hard-boiled and peeled)
3.5 tbsp Mustard Oil (divided for frying, gravy, and finishing)
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds
1 tbsp Poppy Seeds (known as Posto in Bengali)
4 pc Green Chili (2 for paste, 2 slit for tempering)
0.5 tsp Nigella Seeds (known as Kalonji)
1 tsp Turmeric Powder (divided)
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Protein-packed Shorshe Dim with aromatic Ghee Bhat. A perfectly spiced, tangy and homestyle delight!
This bengali dish is perfect for dinner. With 818.6700000000001 calories and 23.29g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
1 tsp Salt (divided, or to taste)
0.5 tsp Sugar (optional, to balance flavors)
1.5 cup Water (use warm water for gravy)
Instructions
1
Prepare the Mustard Paste and Eggs
Soak the black mustard seeds, yellow mustard seeds, and poppy seeds in 1/4 cup of warm water for at least 20 minutes. This helps in creating a smooth paste.
Drain the water and transfer the soaked seeds to a grinder. Add 2 green chilies and a pinch of salt. Grind to a very fine, smooth paste, adding a tablespoon of water at a time if needed.
Make a few shallow slits on the hard-boiled eggs. In a bowl, toss the eggs with 1/4 tsp of turmeric powder and 1/4 tsp of salt. Ensure they are evenly coated.
2
Shallow Fry the Eggs
Heat 2 tbsp of mustard oil in a kadai or pan over medium heat until it is slightly smoking. This removes the raw pungency of the oil.
Carefully slide in the marinated eggs and fry for 2-3 minutes, turning them gently until they develop a light golden-brown, slightly crisp layer.
Remove the fried eggs from the pan and set them aside.
3
Prepare the Gravy Base
In the same pan, add 1 tbsp of mustard oil. Once hot, add the nigella seeds and the 2 slit green chilies. Let them sizzle for about 30 seconds until fragrant.
Turn the heat to low. Add the prepared mustard-poppy seed paste, the remaining 3/4 tsp turmeric powder, and the Kashmiri red chili powder.
Sauté for 1-2 minutes, stirring continuously. It is crucial not to overcook the mustard paste as it will turn bitter.
4
Simmer the Curry
Pour in 1.5 cups of warm water, the remaining 3/4 tsp salt, and the sugar (if using). Stir well to combine everything.
Bring the gravy to a gentle boil over medium heat.
Once it starts boiling, carefully add the fried eggs back into the pan.
Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes. This allows the eggs to absorb the rich flavors of the mustard gravy.
5
Finish and Serve
Turn off the heat. Drizzle the remaining 1/2 tbsp (1.5 tsp) of raw mustard oil over the curry. This is a key step for the authentic Bengali aroma and flavor.
Let the curry rest for 5 minutes before serving.
Serve Shorshe Dim hot with steamed white rice.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
