Dim Posto | Egg Curry in Poppy Seed Paste
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Bengali
Serves: 4 servings
  • 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
  1. 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.
  2. Add half teaspoon of turmeric powder to the hard-boiled eggs and coat thoroughly.
  3. 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.
  4. Heat remaining mustard oil in the kadhai and temper it with kalonji and green chilies. Let the kalonji crackle.
  5. Add the sliced onion and saute them until light golden for about 5 minutes on medium flame.
  6. Add the potato pieces and fry them until golden brown. This would take about 10 minutes on medium-low flame.
  7. 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.
  8. 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.
  9. Uncover the kadhai and add the sautéed eggs. Stir to mix everything well.
  10. 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.
  11. Remove from heat. Drizzle some drops of mustard oil on top and serve hot with rice and dal. Enjoy!
Recipe by Everyday Indian Recipes at http://www.everydayindianrecipes.com/dim-posto/