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Dim Kosha

Name: Dim Kosha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 6 pcs eggs; 2 pcs potato (medium, peeled and halved); 3 tbsp mustard oil; 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 1 inch ginger (made into paste); 5 pcs garlic (cloves, made into paste); 2 pcs green chili (slit); 2 pcs bay leaf; 1 inch cinnamon (small piece); 2 pcs green cardamom; 3 pcs cloves; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp sugar; 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(135)

TASTE SCORE

9/10

A rich Bengali egg curry where boiled eggs are lightly fried and simmered in a deeply cooked onion-tomato masala. It tastes bold, warmly spiced, and pairs beautifully with plain rice, luchi, or paratha.

PREP

15m

COOK

30m

SERVES

2 EGGS WITH POTATO AND GRAVY

319 cal

SERVINGS

METHOD · 8 STEPS

boil · ~12 min
Boil and peel the eggs.
Boil the eggs until hard-cooked, cool them, and peel. Pat them dry so they fry neatly without spluttering.
TIPMake a few light slits on the eggs after peeling so they soak up the masala better.
prep · ~2 min
Season the eggs and potatoes.
Rub the boiled eggs and potato halves with a little of the turmeric powder and salt. Keep the remaining turmeric and salt for the gravy.
fry · ~8 min
Fry the eggs and potatoes.
1.Heat mustard oil in a kadai until lightly smoking, then lower the heat.
2.Add the eggs and fry until lightly blistered and golden in spots (2-3 min).
3.Add the potato halves and fry until lightly golden on the edges (4-5 min).
4.Remove both and keep aside.
TIPLet mustard oil reach the smoking point once to mellow its raw sharpness.
saute · ~9 min
Cook the whole spices and onions.
1.In the same oil, add bay leaf, cinnamon, green cardamom, and cloves.
2.Stir for a few seconds until fragrant.
3.Add sliced onion and cook until deep golden brown (6-8 min).
4.Stir often so the onions color evenly without burning.
saute · ~7 min
Build the masala base.
1.Add ginger, garlic, and green chili, then cook until the raw smell fades (1 min).
2.Add tomato and cook until soft and jammy (4-5 min).
3.Add the remaining turmeric powder, red chili powder, cumin powder, coriander powder, sugar, and the remaining salt.
4.Cook the masala until the oil starts leaving the sides.
TIPIf the masala sticks, splash in 1 to 2 tbsp water instead of adding more oil.
simmer · ~14 min
Simmer the curry.
1.Return the fried potatoes to the pan and mix well with the masala.
2.Pour in water and bring to a gentle simmer.
3.Cover and cook until the potatoes are tender (8-10 min).
4.Add the fried eggs and garam masala, then simmer 3-4 minutes more.
garnish
Garnish with cilantro.
serve
Serve hot with rice, luchi, or paratha.

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 completely dry before frying so the mustard oil does not splutter.
2
Prick or lightly slit the peeled eggs before frying to help the kosha masala seep in.
3
Let the mustard oil smoke once, then reduce the heat; this keeps its Bengali character without tasting raw.
4
Take the onions to a deep golden brown, not just soft, because that color gives Dim Kosha its signature depth.
5
Cook the tomato-spice mixture until oil separates at the edges; otherwise the gravy can taste flat and raw.
6
Add the eggs only after the potatoes are nearly tender so the eggs stay firm and do not turn rubbery.
7
This curry tastes even better after a short rest, so make it 1-2 hours ahead if serving for lunch or dinner.