Dim Aloo Posto (Egg & Potato in Poppy Seeds Gravy - Bong style)

 

           For all the Egg lovers, want to cook an Egg Curry in a different way?  Then try "Dim Aloo Posto" - a traditional Bengali style Egg & Potato in poppy seeds gravy. Very easy and simple, it is cooked in mustard oil for an authentic touch and flavor and with minimum of ingredients. Relish this delicacy with hot steamed rice, luchi (poori), paratha or roti. You may also try with jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti. So check out the step by step pictorial recipe to prepare this Bong delicacy.

           Bengalis are obsessed with poppy seeds. It is a must in each and every Bengali household. This versatile seed can be made use of to prepare various dishes - both veg. and non-veg. It will take your dish to an entirely new level.

           Relishing poppy seeds is a luxury to me. I try to make full use of it during my visit to India. Apart from this recipe of Dim Aloo Posto, you can omit the aloo and prepare just with egg and vice versa. 

 

           Note - In this recipe, I made use of sesame seeds instead of poppy seeds as the latter is unavailable at my place of residence. 

          

• 3 eggs, boil & make few slits on it
• 1 potato, cubed
• 3 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds
• 1 onion, sliced
• 2 green chilies, slit
• 1/3 cup sesame seeds / poppy seeds
• 1/2 cup yoghurt
• 3/4 cup water
• 1 tsp. salt or to taste
• 1 tsp. coriander leaves, chopped

            Grind the sesame seeds / poppy seeds to a fine paste along with yoghurt and water. Keep aside. 

            Heat oil in a pan and fry the potatoes and the boiled eggs separately. Keep aside. 

           Temper the same oil with nigella seeds. Sauté for a few seconds. 

           Add the sliced onion and green chilies. Stir fry till they turn slightly brown in color. 

           Now add the ground paste and mix well.

           Add the fried potatoes and cook, covered, on a low flame till the potatoes are tender.

           Now add the fried eggs and continue to simmer for 2-3 minutes or till the gravy comes to a desired consistency and the oil separates.

           When done, add the chopped coriander leaves and the remaining 1 tsp. oil. 

           Give it a mix and enjoy with steamed rice, poori or paratha. You may also try with jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti.

Grind the sesame seeds / poppy seeds to a fine paste along with yoghurt and water. Keep aside. 

                   Heat oil in a pan & fry the potatoes ....

                      and the boiled eggs separately. Keep them aside. 

           Temper the same oil with nigella seeds. Sauté for a few seconds. 

                  Add the sliced onion and green chilies.

                  Stir fry till they turn slightly brown in color. 

                     Now add the ground paste and mix well.

Add the fried potatoes & cook, covered, on a low flame till the potatoes are tender.

              Now add the fried eggs & continue to simmer for 2-3 minutes ....

         or till the gravy comes to a desired consistency & the oil separates. 

                    When done, add the chopped coriander leaves ....

                  and the remaining 1 tsp. oil. 

               Give it a mix & enjoy with steamed rice, poori or paratha.

You may also try with jeera rice, pulao, plain biryani, naan, kulcha or tandoori roti.

Egg Butter Roast (Mangalorean Fusion Recipe)

 

            Egg Butter Roast is a take on the very popular Mangalorean special Chicken Ghee Roast. However, in this recipe, I replaced ghee with butter. This style of dish is very spicy with the addition of dry red chilies. You can tone it down by adding Kashmiri red chilies, like I did.  However, it is toned down further to some extent with the addition of tamarind and jaggery. You may adjust the spiciness according to your preference. 

           This dish is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam, rice or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare this delicacy. 

         The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. 

          There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make this dish more flavorful. 

Ingredients - 

• 3-4 eggs, boiled & scored 
• 4 tbsp. butter
• 1 tsp. salt or to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 2 sprigs curry leaves
• 1 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 8-10 Kashmiri red chilies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. turmeric powder
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

          Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds and fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

          Then grind along with the garlic, ginger, turmeric powder, jaggery and tamarind into a smooth paste. Keep aside. 

         Heat 1 tbsp. butter in a pan & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

         Then add the boiled eggs and sauté till they are lightly browned. Keep aside. 

         Heat the remaining butter and fry one sprig curry leaves till they turn crisp. Keep aside for garnishing. 

          In the same butter, sauté the onion and remaining curry leaves till light brown. 

          Now add the ground paste and salt to taste. Mix everything well and sauté till the oil separates. 

          Add the fried eggs and stir fry for 1-2 minutes till the eggs are well coated with the masala. 

          When done, garnish with chopped coriander leaves. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

                      Eggs are boiled & scored.

Dry roast the Kashmiri red chilies, coriander seeds, cumin seeds, fennel seeds & fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. Then grind along with the garlic, ginger, turmeric powder, jaggery & tamarind into a smooth paste. Keep aside. 

Heat 1 tbsp. butter in a pan & add a pinch of salt, turmeric powder & red chili powder. Give it a stir.

Then add the boiled eggs & sauté till they are lightly browned. Keep aside. 

Heat remaining butter & fry one sprig curry leaves till they turn crisp. Keep aside for garnishing. 

In the same butter, sauté the onion & remaining curry leaves till light brown. 

Now add the ground paste & salt to taste. Mix well & sauté till the oil separates. 

                   Add the fried eggs. 

 Stir fry for 1-2 minutes till the eggs are well coated with the masala. 

             When done, garnish with chopped coriander leaves. 

Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Kasuri Malai Egg Curry

 

         You must have come across the very popular Kasuri Malai Murgh, a rich and creamy chicken curry. So check out this delicious and aromatic egg curry that I prepared following the same method. I flavored it with some dry roasted kasuri methi or dry fenugreek leaves. This is a good option if fresh methi leaves are unavailable. 

          This dish is a perfect party recipe and goes well with jeera rice, plain biryani, tandoori roti, naan or chapatti. So do give it a try by following an easy step by step pictorial recipe to prepare this absolutely amazing dish.

• 3 boiled eggs
• 3-4 tbsp. oil
• 1" cinnamon stick 
• 3 green cardamoms 
• 5 cloves
• 1/2 mace
• 2 bay leaves
• 2 onion, chopped
• 2-3 green chilies, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. pepper powder
• salt to taste
• 1/3 cup yoghurt, beaten
• 2 tbsp. cashew paste
• 2 tbsp. cream
• 2 tbsp. kasuri methi, dry roasted & crushed
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and stir fry the boiled eggs till light brown. Drain and keep aside. 

          Temper the same oil with bay leaves, mace, cinnamon, cardamoms and cloves. 

          Add the onion and green chilies. Sauté till light brown. Add the ginger-garlic paste and stir fry for a few seconds more. 

          Now add all the dry spices and sauté for a minute. Then add the beaten yoghurt and simmer, covered on a low flame for 2-3 minutes.

          Add the fried eggs, followed by the cashew paste, dry roasted kasuri methi and 1/2 cup water. Mix well and cook, covered for 5-7 minutes. 

          When done, add 2 tbsp. cream and chopped coriander leaves. Serve with naan, tandoori roti, jeera rice or plain biryani. 

          

                      Heat oil & sauté the boiled eggs till light brown. Drain & keep aside. 

               Temper the same oil with bay leaves, mace, cinnamon, cardamoms & cloves. 

                                 Add the onion & green chilies. Sauté till light brown.

                                  Add ginger-garlic paste & stir fry for a few seconds more. 

                                  Add all the dry spices & sauté for a minute. 

                   Add the beaten yoghurt & simmer, covered on a low flame for 2-3 minutes.

                                  Add the fried eggs,

                                 followed by the cashew paste, 

                                   dry roasted kasuri methi 

                                and 1/2 cup water. Mix well & cook, covered for 5-7 minutes. 

                                When done, add 2 tbsp. cream & chopped coriander leaves.

       

                                  Serve with naan, tandoori roti, jeera rice or plain biryani.