Bengali Doi dim is a pure luxury where the rich and creamy curry sauce with yogurt clings to the boiled and fried eggs and become the ultimate indulgence at home!
This recipe of doi dim is one of the earlier days of my blog and today I thought of updating it with few brand-new snapshots! Do you guys like it? I do! I had shared this recipe of doi dim almost 2 years back and now I realize how much is there to learn about food photography to make it look simply stunning!
If you are a food blogger yourself, you will surely relate to what I am saying! And if you are simply a foodie (like me!) and an egg-lover (like my better-half!!) at the same time, I can bet that you are drooling over the above pic! So, what are you waiting for? Cook this apparently difficult but breezily easy doi dim also called Indian egg curry with yogurt!
There is a particular difference in the way Bengalis make egg curry. We fry the boiled egg with a pinch of turmeric before adding it to the gravy. This add a lot to the taste of the whole dish. Now, the reason I liked this preparation in particular is the use of whole garam masala. Tempering the hot oil with whole spices like cardamom, cloves, cinnamon etc. infuses the oil like nothing else and makes the gravy full of so much flavors which is beyond any description! You only have to make it to believe it!
I have always liked the aroma of Indian spices; garam masala being the best of all. But I had never used it to prepare the regular egg curry. So, when I came across this recipe of Bengali doi dim, I immediately decided to prepare it for dinner that day. And as expected, the result was extremely good. Here is the recipe for you.
- Eggs – 6, hard boiled
- Onion – 1, make a paste of it
- Green cardamom – 2
- Cloves – 2
- Cinnamon stick – 1 inch
- Bay leaf – 1
- Sugar – 1 tsp
- Yogurt/Curd – ½ cup
- ginger paste – 1 tsp
- Red chili powder – 1 tsp [Add more depending on your taste]
- Turmeric powder – ½ tsp
- A pinch of maida/all-purpose flour
- Green chili – ⅔, slit them lengthwise
- Oil for frying [I used mustard oil since it adds to the pungency of the dish which I simple love!]
- Salt to taste
- Water – 1 cup
- Peel the hard-boiled eggs and rub them with little turmeric powder and salt. Grind the onion into a smooth paste with very little water if only required.
- Heat oil in a frying pan. Add the eggs and fry them till they are nicely golden yellow in color. Take the eggs out of the pan and keep aside.
- Temper the same oil with the cardamom, cloves, cinnamon and bay leaf.
- After sautéing the whole spices for 1 minute, add the onion paste. Add ½ teaspoon of sugar and fry the onion till it is pinkish brown.
- While the onion is getting done, mix the yogurt, ginger paste, red chili powder, all-purpose flour and turmeric in a bowl and beat them well until smooth.
- When the onion is nicely fried, take the frying pan off the heat and add the yogurt mixture. Mix it nicely and return to heat after 1 min or so. [If you add the yogurt directly when the pan is on the heat, it may curdle.]
- Sauté the onion-yogurt mix for 5 minutes on low heat. Then add the green chilies and about 1 cup of water and season with salt to taste.
- Bring the gravy to full boil. Add the eggs and cook for a couple of more minutes on high until the sauce comes to your desired consistency. (If the gravy looks too watery, keep it on high flame for a minute or so till it thickens as you desire.)
- Add chopped coriander and you are done! Best served with white rice! Enjoy!