ডিম কষা | Egg Curry | Bengali Dim Kosha Recipe for a quick meal. If there has to be one recipe that can be called a stepping stone to Bengali cuisine, then it has to be this dim kosha or spicy egg curry. Serve it with rice, chapatis, or paratha; it is surely going to be a hit!
Every family has its special take on the dimmer kosha recipe, and that’s what makes it so fun! At its core, this dish features hard-boiled eggs in a thick, spicy gravy made with onions, tomatoes, ginger, and garlic. But what makes each version unique are the spices and little extras that give it personality. For example, in my dimer kosha recipe, I like to use less onion and garlic, and I add my homemade Bengali garam masala powder, which brings in my twist. It’s all about making it your own!
Dim kosha ingredients
- 4 Hard Boiled Eggs
- 1 onion—large & finely chopped
- 1½ inches Ginger—grated
- 3 Tomatoes—medium & pureed
- 5-6 Garlic cloves—finely chopped
- 2 tbsp Ketchup
- Salt to Taste
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder—Kashmiri mirch variant for color
- 2 Green Chilies
- ¾ tsp Bengali Garam Masala Powder
- ½ tsp Dried Fenugreek leaves or Kasuri Methi – optional
- ¼ cup fresh Coriander leaves—finely chopped
- 1 tbsp Ghee or Clarified Butter—Optional
- 4 tbsp mustard oil
- 1 tsp Sugar
Bengali dim er kosha ranna recipe instructions
- Peel the hard-boiled eggs and give them shallow slits lengthwise with a knife.
- Heat mustard oil in a pan and drop a pinch of turmeric powder in the oil as it heats.
- Now drop the eggs in the hot oil and fry them till golden. Take them out and keep them aside.
- In the same oil, add sugar and allow it to melt and turn beautifully golden in colour.
- After that, add the finely chopped onion, grated ginger, and garlic. Fry the mix on medium-high heat till they turn white. Now, add the pureed tomatoes, green chillies slit in halves, and powdered spices like turmeric powder, salt, red chilli powder, garam masala powder, and ketchup. Fry this spice mix till it turns dark brown and leaves an oily streak at the edges.
- Now, add back the fried eggs and give it a gentle stir. Add half a cup of water for gravy. Add more if you need a runny gravy.
- Add the dried fenugreek leaves after crushing them a bit between your palms and chopped coriander leaves. Allow this to simmer for a couple of minutes before turning the heat off.
- Serve with a drizzle of ghee for extra flavours—optional.
Egg Kosha in Bengali style vs Dimer Jhol recipe
Another variant of this Dim Kosha would be Dimer Jhol, or as it is normally known, Dimer Dalna, very popular as an everyday Bengali recipe. A dalna is usually a curry that is light, mildly spicy, a bit runny, and has cubed potatoes in it along with the primary ingredient, that being the eggs here. In most cases, such dalnas would be no-onion, no-garlic recipes.
My 5-Minute Quick Paneer Curry Recipe is essentially a Dalna, or as we would normally call it, Chana’r Dalna, where Chana means Paneer. Again, let me clarify that traditional Chana’r Dalna would include paneer or chana koftas, instead of cubed paneer.
The wildly popular Kanchkolar Kofta | Bengali Green Banana Kofta Curry Recipe is another example of classic dalna, which often includes a gravy made with ginger, tomato, and cumin seeds paste.
Serving suggestions
More Bengali egg recipes
Ready to cook? Pin this recipe, share it with friends, and explore more Bengali classics on our blog. Happy cooking!
Follow me or Subscribe to my Channel
ডিম কষা | Egg Curry | Bengali Dim Kosha Recipe
If there has to be one recipe that can be called as the stepping stone to Bengali cuisine, then it has to be Dim Kosha or spicy Egg Curry that every Bengali loves having with parboiled rice or porota aka fried Indian flatbreads.
- 4 Hard Boiled Eggs
- 1 Onion Large – Finely Chopped
- 1,½ inches Ginger Grated
- 3 Tomatoes Medium – Pureed
- 5-6 Garlic cloves Finely Chopped
- 2 tbsp Ketchup
- Salt to Taste
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder Kashmiri Variant – For colour
- 2 Green Chilies
- ¾ tsp Bengali Garam Masala Powder
- ½ tsp Dried Fenugreek leaves or Kasuri Methi
- ¼ cup Chopped Coriander Leaves
- 1 tbsp Ghee or Clarified Butter Optional
- 4 tbsp Mustard Oil
- 1 tsp Sugar
-
Peel the hard boiled eggs and give them shallow slits lengthwise with a knife.
-
Heat Mustard Oil in a pan and drop a pinch of Turmeric Powder in the oil as it heats.
-
As the oil heats up, drop the eggs and fry them till golden. Once they are done, take them out and keep them aside.
-
In the same oil, add the sugar and allow this to melt and turn a bit dark.
-
After that add the finely chopped Onion, grated ginger and garlic. Fry them on medium-high heat till they turn white. Now, add the pureed Tomatoes, green chilies slit in halves and powdered spices like Turmeric powder, Salt, Red Chili powder, Garam Masala powder and ketchup. Fry this spice mix till it turns dark brown and leaves an oily streak at the edges.
-
Now, add back the fried eggs and give it a gentle stir. Add a cup of water or so and make the gravy as per your needs.
-
Add the dried Fenugreek leaves after crushing them a bit between your palms and chopped Coriander leaves. Allow this to simmer for couple of minutes before turning the heat off.
-
Serve with the drizzle of Ghee. This is completely optional.
This post was first published on May 21, 2019, and later republished on May 14, 2025, with a more elaborate description of the recipe.