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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)
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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 336.97 calories per serving with 14.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.