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A classic Bengali comfort food featuring hard-boiled eggs simmered in a creamy, tangy yogurt gravy. This mildly spiced curry is quick to make and pairs perfectly with steamed rice or luchis.
For 4 servings
Prepare the Eggs
Create the Yogurt Marinade
Sauté Aromatics
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A classic Bengali comfort food featuring hard-boiled eggs simmered in a creamy, tangy yogurt gravy. This mildly spiced curry is quick to make and pairs perfectly with steamed rice or luchis.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 283.52 calories per serving with 14g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Build the Gravy
Simmer and Finish
Add 1/2 teaspoon of regular red chilli powder along with the Kashmiri chilli powder for a significant kick of heat.
For an even creamier and richer texture, stir in 1 tablespoon of cashew paste (soaked cashews blended with a little water) along with the yogurt mixture.
Add 1-2 medium potatoes, boiled, peeled, and lightly fried along with the eggs, to make the curry more substantial.
Eggs provide high-quality complete protein, which is vital for muscle repair, immune function, and maintaining energy levels.
The yogurt in the gravy is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve nutrient absorption.
Both eggs and yogurt are good sources of calcium and Vitamin D, a combination that is essential for building and maintaining strong, healthy bones.
One serving of Doi Dim (approximately 2 eggs with gravy) contains around 350-400 calories, depending on the fat content of the yogurt and the amount of oil used.
Yes, Doi Dim can be a healthy dish. It's rich in protein from eggs and contains probiotics from yogurt, which is great for gut health. To make it healthier, you can use less oil and ensure you use homemade or good quality yogurt.
Yogurt curdles due to sudden temperature changes or high heat. To prevent this, always use room temperature yogurt, add it to the pan on the lowest heat, and stir continuously until it is well combined and gently heated.
Full-fat yogurt gives the best creamy texture. Low-fat yogurt has a higher tendency to curdle. Greek yogurt can be used, but you may need to thin it with a little water or milk to get the right consistency as it's much thicker.
Doi Dim pairs beautifully with plain steamed basmati rice, which soaks up the delicious gravy. It also goes well with Bengali Luchi (puffed fried bread) or Mishti Pulao for a festive meal.
Yes, you can make it a day in advance. The flavors often deepen overnight. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of warm water if the gravy has thickened too much.