Loading...
A classic Bengali egg curry where hard-boiled eggs are simmered in a creamy, nutty gravy made from ground poppy seeds. This mildly spiced dish, flavored with mustard oil and green chilies, is a true comfort food.
Prepare Eggs and Poppy Seed Paste
Shallow Fry the Eggs
Prepare the Curry Base (Masala)
A classic Bengali egg curry where hard-boiled eggs are simmered in a creamy, nutty gravy made from ground poppy seeds. This mildly spiced dish, flavored with mustard oil and green chilies, is a true comfort food.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 333.37 calories per serving with 14.81g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Cook the Poppy Seed Gravy
Simmer and Finish
For a more substantial curry, add one medium potato, cut into cubes. Shallow fry the potato cubes until golden brown and add them to the gravy along with the eggs.
To make the gravy even creamier, grind 8-10 soaked cashews along with the poppy seeds.
For more heat, add 1/4 teaspoon of red chilli powder along with the turmeric powder or increase the number of green chillies used in the paste.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Poppy seeds are rich in minerals like calcium, phosphorus, and manganese, which are crucial for maintaining strong and healthy bones.
Mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health.
Poppy seeds contain dietary fiber, which can help promote regular bowel movements and support a healthy digestive system.
One serving of Posto Diye Dimer Torkari (approximately 2 eggs and gravy) contains around 350-400 calories, primarily from the eggs, poppy seeds, and mustard oil.
Yes, it can be part of a healthy diet. Eggs are an excellent source of protein and vitamins. Poppy seeds provide minerals like calcium and magnesium, and mustard oil contains heart-healthy monounsaturated fats. However, it is moderately high in calories, so portion control is advisable.
A gritty paste is usually due to insufficient soaking or grinding. Ensure you soak the poppy seeds in warm water for at least 30 minutes (or longer) and use a powerful grinder to make a very smooth, fine paste. Adding a tiny bit of water while grinding can help.
While you can use a neutral vegetable oil, mustard oil is highly recommended as it imparts the authentic, pungent flavor and aroma characteristic of Bengali cuisine. If using it, always heat it until it's lightly smoking to mellow its sharpness.
Yes, you can make a 'niramish' (vegetarian, no onion/garlic) version. Simply skip the onion and ginger paste. The flavor will be more focused on the poppy seeds and green chilies, which is also a traditional preparation style.
This recipe goes great with these complete meals
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
