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A classic Bengali dish featuring hard-boiled eggs in a luscious, creamy white gravy. Mildly spiced with aromatic garam masala and enriched with cashews and yogurt, it's a comforting curry that pairs perfectly with pulao or luchi.
For 4 servings
Prepare Pastes and Eggs
Shallow Fry the Eggs
Temper Spices and Sauté Aromatics
A classic Bengali dish featuring hard-boiled eggs in a luscious, creamy white gravy. Mildly spiced with aromatic garam masala and enriched with cashews and yogurt, it's a comforting curry that pairs perfectly with pulao or luchi.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 341.94 calories per serving with 16.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Korma Gravy
Simmer and Finish
Replace the eggs with paneer cubes or parboiled potatoes. Shallow fry them until golden before adding to the gravy.
Substitute the cashew paste with a paste made from 1/4 cup of soaked poppy seeds (posto) or melon seeds (char magaz) for a similar creamy texture.
For a more decadent, restaurant-style korma, add 2 tablespoons of heavy cream or malai along with the garam masala at the end.
Add a pinch of saffron soaked in warm milk and a few drops of rose water at the end for a more fragrant, Mughlai-style korma.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Cashew nuts contribute monounsaturated fats, which are beneficial for heart health. Ghee provides fat-soluble vitamins and butyric acid, which supports gut health.
The use of curd (yogurt) introduces probiotics into the dish, which are beneficial bacteria that help maintain a healthy gut microbiome and aid in digestion.
One serving of Dimer Korma (approximately 2 eggs with gravy) contains around 450-500 calories, primarily from the eggs, ghee, and cashew nuts.
Dimer Korma can be part of a balanced diet. It's rich in protein from eggs and contains healthy fats from cashews. However, it is also high in calories and saturated fat due to the use of ghee. It's best enjoyed in moderation.
This usually happens when curd is added to a very hot pan or not stirred continuously. To prevent this, always lower the heat to a minimum before adding the whisked curd and stir vigorously until it is well incorporated into the masala.
To make it vegan, you can replace eggs with firm tofu or potatoes. Use a neutral vegetable oil instead of ghee, and substitute the dairy curd with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt.
You can use soaked and peeled almonds, poppy seeds (posto), or melon seeds (char magaz) to create a creamy paste as a substitute for cashews.
Store leftover Dimer Korma in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken upon cooling; you can add a splash of warm water while reheating to adjust the consistency.
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