To begin making Dim Posto Recipe – Bengali Egg Curry, first we need to hard boil the eggs. Add salt or baking soda while boiling the egg it will prevent egg from breaking. This will take 10 to 15 minutes.

Make a paste of the onions, ginger, garlic, green chillies and keep aside.

Make the paste of the poppy seeds by adding a little water and keep aside.

After its done, put the eggs in cold water and cool down. Peel those eggs and rub some salt over it. Also rub some salt on the peeled and sliced potatoes.

Heat 2 tablespoons oil in a heavy bottomed pan. Add eggs and fry till it turns light brown in colour. Take out and drain in a kitchen towel.

In same oil, add diced potatoes, sprinkle some salt and fry them until golden brown and crisp on low heat. Take the potatoes out and keep aside.

Add some more oil into the same pan, add dry red chili and bay leaf. Cook for about 15 seconds. 

After 15 seconds, add the onion ginger garlic green chilli paste. Let it cook for 2 to 3 minutes until the raw smell from the onions go away. Stir in the turmeric powder and panch phoran into the onion paste and saute for a couple of more minutes.

After 2 to 3 minutes, tomato puree, salt and sugar. Saute for a couple of minutes and then add the poppy seed paste and the fried eggs. 

Simmer the Dim Posto Recipe for a good 4 to 5 minutes until it forms a good masala. Adjust the consistency of the Dim Poshto by adding 1/2 cup of water or more. Check the salt and spices and adjust according to taste. 

Once done, turn off the heat and transfer the Dim Posto Recipe into a serving bowl and serve hot.

Serve Dim Posto Recipe – Bengali Egg Curry along with Steamed Rice and Satvik Carrot Sprout Salad for an everyday meal.