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A classic Bengali egg curry featuring hard-boiled eggs simmered in a rich, nutty poppy seed paste. This creamy and mildly spiced dish, known as 'Dim Posto', is a comforting staple, perfect with steamed rice for a soulful meal.
For 4 servings
Prepare Eggs & Poppy Seed Paste
Sauté the Eggs
Prepare the Gravy Base
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A classic Bengali egg curry featuring hard-boiled eggs simmered in a rich, nutty poppy seed paste. This creamy and mildly spiced dish, known as 'Dim Posto', is a comforting staple, perfect with steamed rice for a soulful meal.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 387.41 calories per serving with 16.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Posto Gravy
Finish and Serve
Add one medium potato, cubed and fried along with the eggs, then simmered in the gravy for a heartier version.
Add 2-3 tablespoons of freshly grated coconut or coconut paste along with the poppy seed paste for a richer, sweeter flavor.
Increase the number of green chilies in the paste or add a pinch of red chili powder for extra heat.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function.
Mustard oil provides monounsaturated and polyunsaturated fats, while poppy seeds contribute beneficial fatty acids, supporting heart health.
Poppy seeds are a good source of calcium, phosphorus, and manganese, minerals that are crucial for maintaining strong and healthy bones.
One serving of Posto Dim (2 eggs with gravy) contains approximately 390-420 calories, primarily from the eggs, poppy seeds, and mustard oil.
Yes, in moderation. It's a good source of protein from eggs and healthy fats from mustard oil and poppy seeds. Poppy seeds also provide minerals like calcium and magnesium. However, it is calorie-dense, so portion control is advisable.
Bitterness usually occurs if the poppy seed paste is overcooked or cooked on high heat. Sauté the paste gently on low flame just until the raw smell is gone. Using old or low-quality poppy seeds can also contribute to a bitter taste.
Absolutely. The traditional Bengali 'posto' preparation is often made without onion or garlic. Simply skip the onion and proceed with tempering the nigella seeds before adding the poppy seed paste.
Posto Dim is best enjoyed with hot, steamed white rice ('gorom bhaat'). The simple rice perfectly complements the rich, nutty flavor of the curry.
Store leftover Posto Dim in an airtight container in the refrigerator for up to 2 days. The gravy may thicken upon cooling; add a splash of warm water while reheating gently on the stovetop.