Practical Method to Serving Extraordinary Dim posto dum(egg with poppy seeds paste)

Wishing to eat Dim posto dum(egg with poppy seeds paste) a top restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with useful ways on producing a Dim posto dum(egg with poppy seeds paste) like a famous chef made.

We hope you got benefit from reading it, now let's go back to dim posto dum(egg with poppy seeds paste) recipe. You can cook dim posto dum(egg with poppy seeds paste) using 11 ingredients and 6 steps. Here is how you do that.

To cook an extraordinary Dim posto dum(egg with poppy seeds paste), here are the materials needed:

1. Use 2 of boiled eggs.
2. Take 1 cup of onion ginger garlic and tomato paste.
3. You need 2 tbsp of poppy seeds paste.
4. Take 2 of green chillies slitted.
5. Prepare 1 tsp of red chilli Powder.
6. Get 1 tsp of turmeric powder.
7. Get 1 tsp of cumin seed.
8. Use 1 of bay leaf.
9. Prepare 1 handful of whole garam masalas.
10. Get To taste of salt and sugar.
11. Prepare As needed of oil.

After preparing the materials, next you are ready to cook your appetizing Dim posto dum(egg with poppy seeds paste) by following the procedures on this section:

1. Heat oil and fry the eggs and keep aside.
2. Now add cumin seed bay leaf and whole garam masalas.
3. Add masala paste and saute well adding salt and turmeric powder and red chilli Powder.
4. As the masala starts releasing oil add poppy seeds paste and saute well.
5. Add the eggs and sugar mix well.
6. Add green chillies and serve.

This dim posto is a fusion of these two Bengali classics and it's simply Posto is a classic favorite of all Bengalis! Posto is the Bengali name of poppy seeds or khus khus as called in hindi and the semi-dry curry made with. Posto is a classic Bengali delicacy and egg curry is a part of our regular meals. This dim posto is a fusion of these two Bengali classics and it's simply fantastic! Posto is a classic favorite of all Bengalis!

Recipe : Dim posto dum(egg with poppy seeds paste)

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