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Doi Dim

Name: Doi Dim
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
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); 1 tsp Cumin Powder; 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)

RATING

4.6/5(85)

TASTE SCORE

8/10

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.

PREP

15m

COOK

25m

SERVES

1 CUP

362 cal

SERVINGS

METHOD · 6 STEPS

Prepare the Eggs
1.Hard-boil the eggs for 10-12 minutes. Once done, transfer them to cold water, then peel.
2.Using a knife, make a few shallow, lengthwise slits on each egg. This helps them absorb the gravy.
3.In a small bowl, toss the peeled eggs with a pinch of turmeric powder and a pinch of salt until evenly coated.
Fry the Eggs
1.Heat 2 tablespoons of mustard oil in a kadai or pan over medium heat.
2.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.
3.Remove the fried eggs with a slotted spoon and set them aside.
Prepare the Yogurt Base
1.In a separate bowl, add the yogurt, sugar, and 1/4 teaspoon of salt.
2.Whisk vigorously until the yogurt is completely smooth and creamy, with no lumps. This is crucial to prevent curdling. Set aside.
Sauté the Aromatics and Spices
1.In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it until it's fragrant.
2.Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
3.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.
4.Add the ginger and garlic pastes and sauté for another 2 minutes until the raw smell disappears.
5.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.
Create the Gravy
1.Turn the heat down to the absolute lowest setting. Let the pan cool for a minute.
2.Slowly pour in the whisked yogurt mixture while stirring continuously and vigorously. This constant stirring and low heat will prevent the yogurt from splitting.
3.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.
4.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.
Finish and Serve
1.Gently slide the fried eggs into the simmering gravy.
2.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.
3.Turn off the heat. Sprinkle the garam masala powder and drizzle the optional ghee over the top. Give it a gentle stir.
4.Let it rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always use full-fat yogurt at room temperature to minimize the chances of curdling.
2
Whisk the yogurt thoroughly until it's silky smooth before adding it to the pan.
3
The key to a non-curdled gravy is to lower the heat significantly and stir continuously while adding the yogurt.
4
Frying the eggs before adding them to the gravy gives them a wonderful texture and prevents them from breaking apart.
5
Using mustard oil provides the authentic Bengali flavor, but you can substitute with any neutral vegetable oil if needed.
6
Adjust the sugar based on the sourness of your yogurt. The final taste should be a perfect balance of tangy, spicy, and slightly sweet.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace the eggs with paneer cubes or fried potatoes to make a vegetarian version called 'Doi Paneer' or 'Doi Aloo'.

Spicier Version

Increase the number of green chillies or add 1/4 teaspoon of red chilli powder along with the Kashmiri chilli powder for more heat.

Creamier Gravy

For an even richer curry, add a tablespoon of cashew paste (made by blending 8-10 soaked cashews with a little water) along with the onion paste.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.

gut

Promotes Gut Health

The yogurt in the gravy is a natural probiotic, which introduces beneficial bacteria to your digestive system, aiding digestion and improving gut health.

vitamins

Rich in Vitamins and Minerals

This dish provides essential nutrients like Vitamin D, B12, and Choline from the eggs, and Calcium and Phosphorus from the yogurt, which are vital for bone health and brain function.

QUESTIONS?

Frequently asked questions

There are three key steps: 1) Use full-fat yogurt at room temperature. 2) Whisk it until completely smooth before adding. 3) Turn the stove heat to the absolute lowest setting and stir continuously while you slowly add the yogurt to the pan.

PAIRS WELL WITH