Made this Dim Posto or eggs cooked in a spicy poppy seed paste few days back as a side dish to keema pulao and it was a perfect pairing. Now, there is no point explaining posto to a bengali, since posto is love for many of us.
And, if you love eggs, then this is a great combo.
We really loved the gravy with our pulao. I think, the fried onions has done the trick and it has imposed the right amount of sweetness to the dish. By the way, it will go well with plain rice as well.
Ingredients for Dim Posto
- Eggs – 8
- Poppy Seed – 4 tbsp
- Milk – 1/2 cup
- Onion – 3, chopped
- Ginger paste
- Garlic Paste
- Bayleaves – 2, Cumin seeds – a pinch
- Salt, Turmeric, Cumin powder, Coriander power
- Green Chilli – 4
- Sugar – a pinch, to enhance the taste
Boil the eggs. Now smear salt and turmeric and fry a little. Keep aside. Fry half of the chopped onions till brown. Keep aside. Soak the poppy seed in half cup of milk and then grind it to a fine paste.
Add some more oil to the pan. Throw the bayleaves and cumin seed and when it crackles add the chopped onion. Put the ginger garlic paste and fry really well.
Add the poppy seed paste and fry really well after mixing it with the masala.
Stir in between to ensure that the masala is not burnt. Mix till the oil starts leaving the sides.
Add turmeric, cumin and coriander powder along with salt and green chilli. Mix well with the masala. You may need to sprinkle some water to avoid the masala from burning.
Once you start getting the nice aroma of fried masalas, add a cup of hot water. Once it starts bubbling, add the fried eggs.
Cook over medium heat for 5 minutes. Once the gravy reaches your desired consistency, add the sugar and adjust the salt.
Add the fried onions and remove from heat.
Give it a final stir and add a dollop of ghee. Keep covered for 10 minutes.
Serve with Pulao of Paratha with a plain green salad as sides.