Egg Masala or Dimer Kosha

Time for some eggs 🙂 All time favorite for most of us… and can be made in a number of ways. This recipe “Egg Masala” popularly known as ‘Dimer Kosha’ in bengali is just a variation of the normal egg curry that we cook on a daily basis. This dish will ideally go well with parantha or puri (luchi) , however we have it with plain rice as well. Here is a quick look at how I prepare it.


  • Eggs (hard-boiled and cut in halves) – 4
  • Whole Garam Masala (optional) –
    • Cardamom – 2-3
    • Cloves – 4-5
    • Cinnamon – 2 one inch sticks
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Onions – 2 medium-sized (made into a paste or else very finely chopped)
  • Tomatoes – 1 (made into paste or very finely chopped)
  • Green chillies – 2 (1 finely chopped and 1 sliced for garnishing)
  • Red chilli powder – 1/2 tsp or to taste (optional)
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Garam Masala powder – 1 tsp (optional, if whole garam masala already used)
  • Yogurt (well beaten) – 1 tbsp
  • Salt – to taste
  • Sugar – a pinch or to taste
  • Oil – 1.5 tbsp
  • Freshly chopped coriander leaves – or garnishing (optional)


  • Heat oil in a pan and lightly fry the halved eggs (this is optional).
  • In the oil add the whole garam masala , fry for 1 minute.
  • Add ginger paste, garlic paste and onions and fry them till slightly browned.
  • Add salt, green chillies, red chilli powder, turmeric powder, cumin powder, coriander powder and garam masala. keep frying for 5 minutes. Sprinkle few drops of water to prevent it from drying.
  • Add tomatoes, cover the lid and let it cook well till the spices blend up.
  • Add the yogurt and keep stirring continuously.
  • Add water to the mixture if required based on the desired consistency, and let it boil for 5 minutes.
  • To this add the eggs and mix well so that the curry gets coated on the eggs.
  • Cover and cook for 5 minutes and then uncover it to let any excess water dry up.
  • Finally garnish it with chopped coriander or cilantro and 1 slit green chilli.

Note – The more you fry the onions (on medium heat) the darker is the color of the curry, so fry them well yet do not let them be burnt. Cook all the ingredients well to blend in all the flavors.


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