bengaliEasyeggetariangluten freedairy freenut free

Posto Dim

Name: Posto Dim
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs egg (hard-boiled, peeled); 4 tbsp poppy seeds (soaked in water for 30 minutes, drained); 3 pcs green chili (2 slit lengthwise, 1 for paste); 2 tbsp mustard oil; 1 pcs onion (medium, finely chopped); 1 pinch turmeric powder; 1 pinch salt; 1 pinch sugar; 0.75 cup water (for gravy, adjust for consistency); 1 tbsp coriander leaves (fresh, chopped, for garnish)

RATING

4.4/5(68)

TASTE SCORE

8/10

A velvety Bengali classic where hard-boiled eggs are simmered in a rich, nutty poppy seed paste. The creamy white gravy, delicately spiced with green chilies and a hint of mustard oil, coats each egg beautifully. Simple yet luxurious, it pairs perfectly with steamed rice for a comforting meal.

PREP

15m

COOK

25m

SERVES

2 EGGS WITH ABOUT 1 CUP OF GRAVY

191 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak and grind the poppy seed paste.
1.Soak 4 tbsp poppy seeds in warm water for 30 minutes, then drain.
2.In a mixer grinder, add drained poppy seeds, 1 green chili, and 2 tbsp water.
3.Grind to a smooth, thick paste. Set aside.
boil · ~10 min
Boil and prepare the eggs.
1.Place 4 eggs in a saucepan, cover with cold water by 1 inch.
2.Bring to a rolling boil, then cover, turn off heat, and let sit for 10 minutes.
3.Transfer to cold water, peel, and prick lightly with a fork all over.
TIPPricking the eggs helps the poppy seed paste cling to them and absorb the flavors.
fry · ~3 min
Lightly fry the boiled eggs.
Heat 1 tbsp mustard oil in a kadai until it reaches its smoking point, then reduce the heat. Carefully add the peeled eggs and shallow fry, turning gently, until they are lightly golden all over. Remove and set aside.
TIPMake sure the oil is properly heated to smoking point and then cooled slightly—this removes the raw, pungent flavor of mustard oil.
saute · ~7 min
Sauté the onions and base spices.
1.In the same pan, add the remaining 1 tbsp mustard oil and heat over medium flame.
2.Add the finely chopped onion and a pinch of salt. Sauté until translucent and golden (5-7 minutes).
3.Add a pinch of turmeric powder and stir for 15-20 seconds until fragrant.
simmer · ~11 min
Cook the poppy seed paste and add eggs.
1.Reduce the heat to low and add the ground poppy seed paste to the pan.
2.Stir continuously for 3-4 minutes to cook the paste without burning it.
3.Add ¾ cup of water, a pinch of sugar, and slit green chilies. Stir to combine.
4.Gently slide in the fried eggs, spoon the gravy over them, and simmer on low heat for 5-7 minutes until the gravy thickens and coats the eggs.
TIPKeep the heat on low and stir constantly when cooking the poppy seed paste—it sticks easily and turns bitter if burned.
garnish
Finish and serve.
Garnish with fresh chopped coriander leaves. Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak poppy seeds in warm water for at least 30 minutes to soften them for a smooth, silky paste.
2
Prick hard-boiled eggs with a fork before frying so the gravy clings better and flavors penetrate.
3
Heat mustard oil until it just starts to smoke, then let it cool slightly — this tames its pungent bite.
4
Stir the poppy seed paste constantly on low heat to prevent scorching, which makes the gravy bitter.
5
Fry the boiled eggs until golden to add a subtle textural contrast against the creamy gravy.
6
Adjust water quantity gradually — the gravy should coat the eggs thickly, not be runny.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace the boiled eggs with pan-fried tofu steaks or potato-and-pea koftas for a plant-based version that keeps the rich poppy seed gravy as the star.

low oil

Low-oil

Skip the egg frying step; instead, add the boiled eggs directly to the simmering gravy. Use only 1 tbsp of mustard oil in total to reduce fat while retaining the authentic flavor.

spicier

Spicier

Add 1-2 more slit green chilies or a pinch of cayenne while cooking the paste for a heat-forward variation that cuts through the creamy poppy seed base.

extra nutty