The Best Dim Posto | Without Onion-Garlic Recipe | Bengali Egg Curry Recipe


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The Dim Posto recipe that I am sharing today is without onion garlic recipe. I have learnt this recipe from my Mom. I prepared this dish for the first time during the early days of my marriage. My husband just loved the dish and complemented my cooking. Now this Egg Curry recipe has become a part and parcel of our life.

Egg recipe for Rice is always very popular but when it is prepared with Poppy seeds paste, it becomes supreme for any Bong. Bengalis have a special soft corner for any preparation with Posto (Poppy seeds). Though it is a Bengali delicacy, it is loved by the rest of the nation too. I am pretty sure that you would have asked your Bengali friends about two things – (a) Rasgulla, (b) Poppy seeds preparation.

Dim Posto with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. But before starting the recipe, let me share few interesting things about the dish.
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Dim Posto Recipe

Dim Posto Bengali Recipe is normally prepared in two different ways - one using Onion-Garlic and another one without using Onion-Garlic. The first one goes amazing with any flavoured Rice or any flat bread like Naan, Kulcha, Paratha etc and the second one goes best with Steamed Basmati Rice. But both are super palatable comfort dishes which are regularly prepared in Bong houses. I am a Bong and a food lover too and this helps me to know all these minute details of this dish.

I will share my Spicy Dim Posto Gravy with Onion-Garlic (Egg-Poppy seeds Curry) with you very shortly. Stay tuned for further exciting Poppy seed recipes.


Dim Posto – Reason for its popularity

  • It’s a reliable dish which can’t go wrong whether it is with gravy or dry.
  • It’s an extremely easy and quick recipe.
  • It requires handful ingredients to cook.
  • The unique flavour of poppy seeds which makes it different from other Egg Curries.
  • Last but not the least, it’s tempting texture and unbeatable taste.
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How to make Dim Posto?

First, I have soaked the Poppy seeds in water and started rest of the preparation to save time. Poppy seeds are very tiny, and they don’t get blended if they are not soaked in water properly.

  • For safer side always soak them at least for an hour.
  • Soaking them in warm or hot water results better.
  • Always make sure that all the seeds get dipped into water

On the other hand, I have boiled the Eggs and peeled them off. Then I have lightly cut the body of the boiled Eggs as vertical lines and then marinated them with Salt and Turmeric powder. This cut restricts the Eggs to splatter oil while frying them.

In Egg Posto recipe, green Chillies play a key role to flavour up the dish. I have used Cumin seeds for the tempering of the dish. I have used Cumin powder, Coriander powder and Garam Masala powder for the flavouring of the dish. I have also used Ginger paste in this preparation. It enhances the flavour of the dish.

In this Bengali Egg Curry recipe, I have used Sugar because it tastes best when it has a tinge of sweetness in it. The combination of hot green Chillies, tangy Tomatoes and Sugar makes the dish taste divine.

Dry Egg-Poppy seeds Curry recipe is a quite dry recipe. So, I have just added ½ cup of water at the final stage of cooking. I have evaporated the excess moisture by cooking it in high flame.

Many Bengali Recipes have already been shared in my previous posts. You can check few of them like


..And Many more…
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Ingredients:
  • 6 Eggs
  • ¼ cup Poppy seeds (Posto)
  • 2 Tomatoes, deseeded and diced
  • 2 green Chillies
  • 1 teaspoon Ginger paste
  • ¼ tsp Cumin seeds (Jeera)
  • 1 Bay leaf (Tejpatta)
  • 3 Cloves (Lavang)
  • 1 Cinnamon stick (Dalchini)
  • 2 Cardamoms (Elaichi)
  • ½ teaspoon Turmeric powder
  • ¾ teaspoon Cumin (Jeera) powder
  • ¾ teaspoon Coriander (Dhania) powder
  • ½ teaspoon Garam Masala powder
  • ½ teaspoon Sugar
  • Salt to taste
  • Oil for cooking
  • ½ cup of Water for cooking
  • 1/3 cup Water to soak the Poppy seeds



Instructions:
  1. Soak the Poppy seeds in hot water for an hour.


    Note: Make sure the water is hot not boiled.
  2. Then drain the excess water and put it in a grinder.
  3. Grind it until it become a smooth paste and keep it aside.
  4. On the other hand, take the Eggs and water into a pan to boil the Eggs.

    Note: The level of water should be enough that all the Eggs get dipped.
  5. After boiling the Eggs, switch off the flame.
  6. Then put the Eggs in cold water to become cool.
  7. Peel off the skin of the Eggs and wash them nicely.
  8. Vertically cut the body of the Eggs delicately.
  9. Marinate the Eggs with Salt and Turmeric powder.

  10. Add oil into the pan and wait until the Oil is hot.
  11. Once the Oil is hot, add the Eggs and fry them all around until they become golden brown.
  12. Keep the Eggs aside on a plate.
  13. Add Cumin seeds (Jeera), Cinnamon stick, Cardamoms, Bay leaves and Cloves into the same pan and let them crackle.
  14. Add Tomatoes and sauté them well.
  15. Cook them in medium high flame for 1-2 minutes.
  16. Add Ginger paste and give a nice mix.
  17. Cook it in low flame until the raw smell of Ginger paste goes away. Stir in between.
  18. Add Poppy seeds paste (Step 3), green Chillies and give a nice mix.
  19. Cover the pan and cook it for 2-3 minutes in low flame. Stir it occasionally.
  20. Add Salt, Turmeric powder and mix it properly.
  21. Cover the pan and cook it in low flame until the Oil comes out.
  22. Add Coriander powder, Cumin powder into the pan and mix it well.
  23. Add ½ cup of water and give a nice mix.
  24. Cover the pan and cook it in high flame until the gravy simmers.
  25. Add Eggs (Step 12) into the pan and put on the lid.
  26. Cook it in low flame for 1-2 minutes.
  27. Sprinkle Garam Masala powder, Sugar and give a nice mix.
  28. Cook it in high flame until the excess moisture evaporated. Stir frequently.
  29. Switch off the flame and put the pan down.


Serving Instruction
Transfer the Dim Posto on a serving plate. Serve hot or warm for the best taste. Pair up the palatable Bengali delicacy with Steamed Rice and enjoy your meal.

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