Posto is a classic Bengali delicacy and egg curry is a part of our regular meals. This dim posto is a fusion of these two Bengali classics and it’s simply fantastic!
Posto is a classic favorite of all Bengalis! Posto is the Bengali name of poppy seeds or khus khus as called in hindi and the semi-dry curry made with the poppy seeds paste is shortly called posto in Bengali. Ideally posto is made of potatoes and ridge gourd or sometimes potatoes and onions. But today I created a fusion by making dim posto which is nothing but semi-dry egg (called dim in Bengali) & potato curry with poppy seeds paste.
Egg curry is an integrated part of Indian meals. Every region has its own version of egg curry each being unique in its own way. We Bengalis enjoy our regular eggs & potato curry with rice almost once a week and that curry is a simple comfort food though extremely flavorful. You can check out its recipe in our main blog Flavor Quotient. I had heard about dim posto quite a lot but it wasn’t made in my home when I was a child. What a miss! This dim posto is amazingly tasty and can beat any egg curry any day, even my all-time favorite (well, until now) doi dim or eggs in yogurt sauce with flying colors! It’s that damn good!
Dim posto also has few different versions. It can be made with or without potatoes. I made it with potatoes as, if you don’t know already, potatoes are Bengali’s best friend! I can’t remember any curry, which my mom made during my childhood, without cubes of potatoes in it. And we loved it! And just to enlighten you, Bengali biryani too has potatoes in it which is indispensable and no Bengali on earth will ever consider it a Bengali biryani if there is no potato in it! So, my dim posto has got our favorite vegetable in it and the combination of eggs and potatoes were simply a winner!
I was surprised to know that dim posto is also new to my hubby. As I mentioned that it’s a fusion dish which is why our mums were not too comfortable in making this at home. It’s quite popular in Bengali restaurants and that’s how I came to know about it. Being a true Bengali at heart, we both like posto curry a lot and my hubby is an established egg lover; so you can imagine how he would react when I serve this delicious dim posto to him! He was ecstatic! That’s the exact way to put it! He loved it even more than me simply because he is severely fond of eggs.
If you are a Bengali, I am pretty sure you are already tempted enough to make dim posto asap. If you happen to reach here looking for some specialty Bengali recipe, then look no further and make this easy and simple dim posto without further ado. It’s really easy to make and delights everyone on the table. Trust me, you will love me for this!
- Eggs – 4, hard boiled and peeled
- Potato – 2, medium, cut lengthwise into pieces
- Posto/poppy seeds – 4 tbsp
- Mustard oil – 2-3 tbsp
- Onion seeds/kala jeera/kalonji – ½ tsp
- Green chili – 2, slit lengthwise
- Turmeric powder – 1 tsp
- Onion – 1, large, sliced thinly
- Sugar – ½ tsp
- Salt to taste
- Soak the poppy seeds in water for 30 minutes. Then drain the water retaining only about a tablespoon or the minimum amount required to make a smooth paste. Grind the poppy seeds into a smooth paste. The paste should be thick and not too watery. Set it aside.
- Add half teaspoon of turmeric powder to the hard-boiled eggs and coat thoroughly.
- Heat 1 tablespoon of oil in a kadhai/wok and put the eggs into it. Fry the boiled eggs for couple of minutes or until the white turns golden all over. Take them out and set aside.
- Heat remaining mustard oil in the kadhai and temper it with kalonji and green chilies. Let the kalonji crackle.
- Add the sliced onion and saute them until light golden for about 5 minutes on medium flame.
- Add the potato pieces and fry them until golden brown. This would take about 10 minutes on medium-low flame.
- Then add the poppy seeds paste and remaining half teaspoon of turmeric powder to the kadhai. Fry them for good 10 minutes on medium heat. Do not add any water at this stage. In case the paste sticks to the bottom of the kadhai, just splash some water to deglaze it.
- Once the posto is nicely sauteed and golden brown, add about half a cup of water and season it with half teaspoon of sugar and salt to taste. Bring the liquid to boil. Once the liquid is on full boil, cover and simmer it for 5 minutes or until potatoes are soft and cooked through.
- Uncover the kadhai and add the sautéed eggs. Stir to mix everything well.
- Check the consistency of the gravy – it should not be too watery but if you feel it’s too thick, add some water as per your liking, bring it to boil stirring continuously so that the water mixes well with the posto and makes a smooth uniform gravy.
- Remove from heat. Drizzle some drops of mustard oil on top and serve hot with rice and dal. Enjoy!