Doi Dim | Bengali Style Egg Curry in Yogurt Sauce
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 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 – ½ cup
  • Ginger paste – 1 tsp
  • Red chili powder – 1 tsp [Add more depending on your taste]
  • Turmeric powder – ½ tsp
  • All-purpose flour / maida – ½ tsp
  • Green chili – 2 to 3, slit them lengthwise
  • Mustard oil – 4 tbsp
  • Salt to taste
  • Water – 1 cup
  • Freshly chopped coriander leaves to garnish
  1. 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.
  2. Heat 1 tablespoon of 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.
  3. Add remaining oil to the frying pan and once hot temper it with the cardamom, cloves, cinnamon and bay leaf. Let them become fragrant for about a minute.
  4. After sautéing the whole spices for 1 minute, add the onion paste. Add ½ teaspoon of sugar and fry the onion until it turns pinkish brown.
  5. While the onion is being sautéed, mix the yogurt, ginger paste, red chili powder, all-purpose flour and turmeric in a bowl and beat them well until smooth.
  6. When the onion is nicely fried and becomes golden brown, 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.]
  7. Sauté the onion-yogurt mixture for 5 minutes on low heat. Then add the green chilies and about 1 cup of water and season with salt to taste.
  8. 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.)
  9. Add chopped coriander and you are done! Best served with white rice! Enjoy!
Recipe by Flavor Quotient at