Snack · Indian · 15 min
Bengali Egg Curry (Dim Kosha)
- Calories
- 1645
- Protein
- 60g
- Carbs
- 173g
- Fat
- 83g
Ingredients
- 4 each large egg
- 2 tbsp mustard oil
- 60 g yellow onion
- 2 clove garlic
- 1 tsp ginger root
- 1 tsp ground turmeric
- 1 tsp cumin seed
- 411 g canned diced tomatoes
- 120 ml vegetable broth
- 40 g dried apricot
- 15 g slivered blanched almonds
- 0.5 tsp salt
- 1 tbsp olive oil
- 564.8 g quinoa
- 6 g fresh cilantro
Method
- 01Place raw eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, cover, remove from heat, and let stand for 10-12 minutes. Transfer to cold water, peel once cool, and set aside. Ensure eggs are set and cooked through to a minimum safe temperature of 160°F (71°C).
- 02Heat the mustard oil in a saucepan over medium heat. Add chopped yellow onion and sauté until soft and translucent, 5-7 minutes.
- 03Add minced garlic, grated ginger root, ground turmeric, ground cumin, and salt. Cook stirring constantly for 1 minute until highly aromatic.
- 04Stir in the undrained diced canned tomatoes and low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- 05Fold in the halved dried apricots and slivered blanched almonds. Simmer gently for 5 minutes until softened.
- 06Gently nestle the hard-boiled eggs into the simmered curry sauce, spooning sauce over them. Cover and simmer for 5 minutes so flavours penetrate the eggs.
- 07Mound the hot cooked quinoa on a serving plate, top with the egg curry and sauce, and sprinkle with chopped fresh cilantro to serve.
- 08Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
Cook it with the whole plan around it
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