Dim er kosha or Bengali style spicy Egg masala is a delicious, hearty and a total comfort meal. Dim kosha is not a simple dimer jhol (egg curry) but a rich, spicier and thicker egg gravy that can be enjoyed with phulko luchis (Indian fried puffed bread) or fried rice.
With a toddler in tow all the time, needing constant attention (one little attention seeker, this Cheeky Monkey is) I am exhausted most of the days and have no energy to cook lavish meals most days. And those days these mighty eggs are my saviour. My delicious eggs.
Bake it, poach it, fry it.. it’s perfect all the time!!
Here is the recipe of my Bengali style Egg and potato Curry (Dimer Jhol), which is light and soupy and quite different to this Egg masala.
Dim er Kosha is one of the most loved Bengali dish, a Bengali delicacy. Each and every bengali household has its own way of preparing their spicy dimer kosha(egg masala).
Today, I am sharing one of my favourite, my go to quick and easy Dim er Kosha (Bengali Egg masala) recipe. This is my Maa’s super delicious recipe. I have been eating this since I don’t know when.. Its been so long.. I simply love how quickly this spicy egg masala comes together.
It’s a basic Kosha recipe. Hard boiled eggs are fried and then cooked in onion and tomato sauce. But here is the twist. obviously.. hehe.. In my mom’s recipe the egg curry is flavoured with methi seeds(fenugreek seeds). yup!!
After my marriage, when ever I tried to recreate my mom’s dimer kosha, I was never satisfied with it and would never get that particular taste that I was longing for. There was something missing. So when mom was here I literally hawk eyed every masala she gave in this egg masala. And the secret of Ma ke haath ka Swad was out.. haha.. The twist in the flavour was accentuated with the addition of methi seeds.. Methi seeds gives this egg masala a gorgeous aroma and distinct flavour. It is just simply yummy…
So, go go, make this amazing Dim er Kosha (Egg masala). You will know what I am talking about.. I hope you enjoy this recipe as much as I do.
- 6 free range eggs, hard boiled, peeled and make 4-6 slits along the egg
- 1/4 tsp methi seeds
- 1-2 bay leaves
- 1/2 tsp turmeric powder
- 1 1/2 tsp chilli powder (you can increase or decrease the amount of chilli powder according to your taste)
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 4-5 tbsp Oil (mustard oil preferable but any vegetable oil will do as well)
- 1/2 tsp ghee(optional)
- salt as per taste
- 1/2 tsp sugar (or as per taste)
- handful of chopped coriander leaves for garnish
- 1 large onion, cubed
- 1 large tomato, cubed
- 1/2 inch ginger
- Marinate the eggs with salt and a pinch of turmeric.
- In a mixer grinder add the onion, tomato and ginger and ground to a coarse paste.
- Heat 2 tbsps of oil in a kauai or deep bottomed pan, and fry the hard boiled eggs till light golden brown.
- Now add remaining oil to the pan, once hot temper with bay leaves and 1/4 tsp of methi seeds and saute until the spice starts sizzling around 10-20 seconds.
- Now add the ground onion-tomato paste and fry on medium heat for around 7 -8 minutes stiring continuously until the raw smell of tomato disappears and you can see the oil separating from the sides of the masala.
- Now add the chilli powder, cumin powder, coriander powder, turmeric powder and salt along with 2 tbsp of water and saute for around 3-4 minutes or until the oil surfaces on the surface of the masala.
- Add a cup of water to the masala and bring it to a boil.
- Now toss in the fried eggs along with sugar, 1/2 tsp of garam masala powder and ghee (adding 1/2 tsp of ghee takes this dish to the next level) and simmer for around 4-5 minutes. By this time the masala will be dried and you will see oil floating on top. That is what we want.
- Add the chopped coriander leaves and remove from the heat.
- Serve it hot with rice or roti (Indian flat bread) or crusty bread