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Dim Posto | Bengali Egg Curry

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Recipe: Dim Posto | Bengali Egg Curry

Dim Posto is a traditional, popular Bengali style of egg curry made in a creamy, rich gravy consisting of poppy seeds. Dim In Bengali is Eggs and Posto is poppy seeds. This curry has is mild with an earthy nutty flavour. The main flavour profile of this curry is poppy seeds, mustard oil and green chillis. This egg curry recipe is actually very easy to prepare.

Memories

I had first made this dim posto or Bengali Egg Curry as a part of the Recipe Swap Group which was initiated by Jolly Makkar owner of Homemade Recipes and Vidya Narayan of  Masala Chilli. For the month of February 2019 (14/02/2019) my partner was Sujata who blogs at Batter Up Sujata.  Every alternate month participants were partnered. We had to cook a recipe from each others blogs. I chose to make Dim Posto from Sujata’s blog. I did make a few changes to the recipe to suit my family’s palate. Redoing this old post with better photos and write up to share on 04/03/2026 with the below group.

Sharing Dim Posto | Bengali Egg Curry  With 2026 Alphabet Challenge Group

When Wendy announced that we would continue with the Alphabet Challenge Group for the 3rd time, I was happy as I had planned to share curries, dals, sabji or shaak recipes. We’re on the 5th letter, E.  I could have used eggplant but I wanted to redo an old recipe Dim Posto. So decided to redo it for this group. Though it has a Bengali name Dim Posto, eggs in Bengali is Dim.

E is for Bengali Egg Curry | Dim Posto

 

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Ingredients Required For Dim Posto | Bengali Egg Curry

Eggs

Boil and peel the shells off the eggs. I like to boil them for 10 minutes.

Poppy Seeds

Also known as khus khus, we use the white variety for this recipe.

Hot Water

Required to soak the poppy seeds.

Onion

Preferably red. Peel and chop finely to get about ½ cup.

Tomato Puree

Best to use fresh tomato puree or passata.

Fresh Coconut

We need finely grated coconut for this recipe. I have used frozen coconut. The taste is not the same with desiccated so highly recommend using fresh or frozen coconut. Frozen coconut is easily available in all Indian Stores.

Turmeric Powder

Haldi or hardar we need a little.

Oil

While traditionally mustard oil is used, I have used sunflower oil. My family doesn’t like the taste or mustard oil and secondly, I don’t get it where I live. Can use coconut oil if you want to.

Green Chillis

Add according to your taste. Can use chopped or minced.

Ginger

Peel and grate or mince the ginger.

Kashmiri Red Chilli Powder

Will add a lovely colour to the curry. Kashmiri Red Chilli is generally not too hot. If you don’t have any, add paprika powder.

Salt

Add according to your taste.

Panch Phoron

For this recipe I like to add panch phoron. Panch Phoron is a mixture of seeds that is popularly used in many Bengali dishes. It consists of equal parts of fennel, fenugreek, mustard, cumin and nigella seeds. Panch means five and phoron means spices in Bengali. For this recipe I took ¼ tsp each of the seeds and mixed it.

Dried Red Chilli

Add for tempering. Can omit if you don’t have any. Adds a subtle flavour.

To add to the curry.

Fresh Coriander

Wash and chop finely. If the stems are tender include them as they are full of flavour.

 

 

 

 

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DIM POSTO | BENGALI EGG CURRY

Dim Posto is a traditional, popular Bengali style of egg curry made in a creamy, rich gravy consisting of poppy seeds. Dim In Bengali is Eggs and Posto is poppy seeds. This curry has is mild with an earthy nutty flavour. The main flavour profile of this curry is poppy seeds, mustard oil and green chillis. This egg curry recipe is actually very easy to prepare.
Course Main Meal, Side Dish
Cuisine Bengali, Indian
Keyword Bengali Egg Curry, dim posto, Egg Curry
Prep Time 10 minutes
Cook Time 20 minutes
SOAKING TIME 1 hour
Total Time 1 hour 30 minutes
Servings 2
Author mayurisjikoni

Ingredients

  • 4 large eggs boiled and shelled
  • 4 tbsp white poppy seeds
  • ¼ cup hot water
  • ½ cup onion finely chopped
  • ½ cup tomato puree fresh
  • ½ cup fresh coconut grated
  • ½ tsp turmeric powder
  • 2 tbsp oil
  • 1 tsp green chillis minced
  • 1 tsp ginger paste
  • 1 tsp kashmiri red chilli powder
  • 1 tsp salt
  • Panch Phoron ¼ tsp fennel fenugreek, mustard, cumin and nigella seeds
  • 1½ cup water
  • 2 tbsp fresh coriander chopped

Instructions

PREPARATION OF THE GRAVY

  • Soak khus khus in the measured hot water for 1 hour or so.
  • Grind the khus khus along with the measured water and  coconut to a smooth paste.
  • In the meantime heat 1 tsp oil in a wide pan over low heat.
  • Add ¼ tsp of the measured turmeric powder to the oil. Take the pan off the heat.
  • Add the boiled eggs and roll them in the pan so they get coated with the turmeric powder. Keep the eggs on the side.
  • Heat oil in the same pan over medium heat.
  • Add bay leaf, dry red chilli and panch phoron.
  • Add the chopped onion and stir fry till it becomes soft and translucent.
  • Add the ginger and chilli pastes. Stir fry for 1 minute.
  • Add the paste and tomato puree.
  • Add turmeric powder, red chili powder, salt, ginger and green chilis. Mix well.
  • Cover the pan and let the gravy simmer for 8-10 minutes on low heat.
  • Cut the eggs into half and add to the gravy.
  • Let it simmer for a few seconds. Garnish with coriander and serve with rice or rotis.

Notes

The thickness of the gravy depends on how you enjoy it, thick or slightly thin.
I like to add panch phoron for extra flavour.
If you use frozen fresh coconut, then don't blend it as it will become too oily. I add it directly to the pan along with ginger and chilli.
When I use freshly grated coconut, then I blend it with the poppy seeds and water.
 

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