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A classic Bengali delight where hard-boiled eggs are simmered in a rich, spicy onion-tomato gravy. This semi-dry curry is packed with flavor and pairs perfectly with rice or luchis.
For 4 servings
Prepare Eggs and Potatoes
Shallow Fry Eggs and Potatoes
Prepare the Masala Base (Kosha)
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A classic Bengali delight where hard-boiled eggs are simmered in a rich, spicy onion-tomato gravy. This semi-dry curry is packed with flavor and pairs perfectly with rice or luchis.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 402.67 calories per serving with 16.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Aromatics and Spices
Combine and Simmer
Garnish and Serve
Replace the eggs with paneer cubes or large chunks of cauliflower (phulkopi). Shallow fry them just like the eggs before adding to the gravy.
For a richer, creamier texture, add 2 tablespoons of whisked yogurt (dahi) after the onions are browned and before adding the powdered spices. Cook on low heat until oil separates.
Increase the number of green chilies or add 1/2 teaspoon of hot red chili powder along with the Kashmiri chili powder for extra heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The spices used, such as turmeric, ginger, and garlic, are packed with antioxidants that help protect the body against cellular damage from free radicals.
The combination of protein from eggs and complex carbohydrates from potatoes provides a steady release of energy, keeping you full and energized for longer.
One serving of Dim Kosha, which includes two eggs and potatoes, contains approximately 390-410 calories. This can vary based on the size of the eggs and potatoes, and the amount of oil used.
Dim Kosha can be part of a balanced diet. It's a great source of protein from eggs. However, it is moderately high in calories and fat due to the use of oil and the frying process. To make it healthier, you can reduce the amount of oil and potatoes.
The key is 'koshano' - the process of slow-cooking the onions and spices over low to medium heat until the onions are deeply caramelized and the masala releases oil. This patient cooking develops the deep, rich, and complex flavors characteristic of the dish.
Yes, you can use any neutral vegetable oil or ghee. However, mustard oil provides a distinct pungent flavor that is traditional and authentic to Bengali cuisine.
Leftover Dim Kosha can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly on the stovetop or in the microwave before serving. The flavors often deepen overnight.
Absolutely. The potatoes add body and make the dish more filling, but you can omit them entirely if you prefer a purely egg-based curry.