Posto Dim
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak poppy seeds in warm water for at least 30 minutes to soften them for a smooth, silky paste.
- 2Prick hard-boiled eggs with a fork before frying so the gravy clings better and flavors penetrate.
- 3Heat mustard oil until it just starts to smoke, then let it cool slightly — this tames its pungent bite.
- 4Stir the poppy seed paste constantly on low heat to prevent scorching, which makes the gravy bitter.
- 5Fry the boiled eggs until golden to add a subtle textural contrast against the creamy gravy.
- 6Adjust water quantity gradually — the gravy should coat the eggs thickly, not be runny.
Adapt it for your goals.
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 oilLow-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.
spicierSpicier
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 nuttyExtra-nutty
Replace half the poppy seeds with raw cashews or white sesame seeds for a richer, slightly sweeter gravy that pairs beautifully with the eggs.
Why this is on our healthy list.
Rich in Plant-Based Calcium
Poppy seeds are a notable source of calcium, contributing to bone health in every serving of this dish.
Good Source of Protein
Eggs provide high-quality complete protein, supporting muscle repair and satiety.
Contains Brain-Supporting Minerals
Poppy seeds offer trace minerals like copper and manganese, which play roles in nerve function and antioxidant defense.
Low in Carbohydrates
This dish is naturally low in carbs, making it suitable for those watching their carbohydrate intake.
Frequently asked questions
Yes, white poppy seeds (khus khus) are actually more traditional in Bengali cooking and work perfectly — they are milder and create a creamier paste.
