Can I make dim bhaji without mustard oil?

Yes, but the flavor will be less traditionally Bengali. Use a neutral oil if needed, though mustard oil gives the dish its signature sharpness.

How do I know when the masala is cooked enough?

The tomatoes should fully soften, the mixture should look thick rather than watery, and it should coat the potatoes easily.

Can I prepare this dish ahead of time?

Yes. You can boil the eggs and prep the vegetables in advance, or cook the whole dish and reheat gently before serving.

How should I store leftover dim bhaji?

Cool it fully, refrigerate in a covered container, and reheat on low heat with a small splash of water if the masala has tightened.

What should I serve with dim bhaji?

It is especially good with steamed rice, but roti or paratha also work well with the thick onion-tomato masala.

Home / Recipes / bengali / Dim Bhaji

bengaliEasyeggetariangluten freedairy freenut free

Dim Bhaji

RATING

4.5/5(78)

TASTE SCORE

8/10

A homestyle Bengali egg dish where boiled eggs are lightly fried and tossed in a quick onion-tomato masala. It is simple, comforting, and fits beautifully into an everyday meal with rice or roti.

PREP

10m

COOK

20m

SERVES

1 KATORI

257 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Boil and peel the eggs.
Boil the eggs until hard cooked, then cool, peel, and keep them ready. If not already boiled, this takes about 10 minutes.
TIPMake a few light slits on the eggs before frying so they pick up the masala better.
prep · ~5 min
Prepare the vegetables and spices.
Slice the onion, chop the tomato, slit the green chilies, grate the ginger, and cube the potato so everything is ready before cooking starts.
fry · ~3 min
Lightly fry the eggs.
1.Heat 1 tbsp mustard oil in a pan over medium heat.
2.Add the boiled eggs and sprinkle a little turmeric powder over them.
3.Turn the eggs for 2 to 3 minutes until lightly blistered in spots.
4.Remove the eggs to a plate.
TIPKeep the heat moderate so the eggs color gently without the surface turning rubbery.
saute · ~8 min
Cook the potatoes and aromatic base.
1.Add the remaining mustard oil to the pan.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add the potato cubes and cook for 4 to 5 minutes until lightly golden.
4.Add onion and cook until soft and lightly golden.
5.Add ginger and green chilies and cook for 30 seconds.
saute · ~6 min
Cook the masala.
1.Add tomato, red chili powder, coriander powder, the remaining turmeric powder, and salt.
2.Mix well and cook for 4 to 5 minutes until the tomato softens.
3.Splash in the water and cook until the masala turns thick and coats the potatoes.
TIPMash a few tomato pieces into the pan with the spoon to get a smoother masala.
simmer · ~4 min
Finish the dim bhaji.
Add the fried eggs back to the pan and toss gently with the masala. Cover and cook for 3 to 4 minutes so the eggs and potatoes absorb the flavors.
garnish
Finish with coriander leaves.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

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

1
Pat the boiled eggs dry before frying so the mustard oil does not splutter.
2
Make 2-3 shallow slits in each egg; the masala clings better and seasons the egg white.
3
Cut the potatoes small and even so they soften in the short cooking time without overcooking the onions.
4
Let the onions turn lightly golden before adding ginger; that sweetness balances the mustard oil and chili.
5
Cook the tomato masala until the oil starts separating slightly, or the bhaji can taste raw and watery.
6
Toss the eggs gently at the end to avoid breaking them; a covered 3-4 minute finish is enough.
7
This dish tastes even better after a short rest, as the potatoes and eggs absorb the onion-tomato masala.