Poached Eggs in Poppy- Mustard Sauce | Kitchenstagram
Poached Eggs in Poppy- Mustard Sauce, inspired by the Bengali classic Dim Shorshe Posto, is a dish that beautifully combines heat and creaminess. The base is a thick, aromatic sauce made from blended mustard and poppy seeds, infused with green chilies and a drizzle of mustard oil for its sharp, nutty flavour. Once the sauce is gently cooked to perfection, eggs are cracked directly into it and poached until the whites are delicately set, leaving the yolks creamy and rich. The dish captures the essence of Bengali comfort food- bold, flavourful and deeply satisfying when served with steamed rice.
Ingredients
For Poppy-Mustard Paste:
4 tbsp Poppy Seeds
1 tbsp Black Mustard seeds
Water as required
For Poached Eggs in Poppy- Mustard Sauce:
3 nos. Egg
4 tbsp Mustard oil
1 no. Onion, finely chopped
2 nos. Onion, Paste
1 tsp Ginger-Garlic paste
1 tsp Turmeric Powder
1 tbsp Red Chili Paste
1/4 cup Thick Curd
Poppy-Mustard paste
Salt to taste
a pinch of Sugar
2-3 nos. Green chili, sliced
Preparation
- Step 1: In a blender jar combine poppy seeds and mustard seeds, blend with some water until you get a smooth paste.
- Step 2: Heat 2 tbsp mustard oil in a pan, then add chopped onions and fry for 5-6 minutes or until translucent.
- Step 3: Then add onion paste and fry for 6-8 more minutes until golden brown. Add ginger-garlic paste and saute for 2-3 minutes.
- Step 4: Add turmeric powder and red chili paste, saute for 2-3 minutes.
- Step 5: Then add curd and cook for 5-6 minutes or until the oil is separated. Then add poppy-mustard paste, stir to combine.
- Step 6: Add salt to taste, sugar and water, stir to combine.
- Step 7: Allow the gravy to simmer for 8-10 minutes on low heat until it’s thickened. You need a thick gravy to provide essential support to the eggs. Then carefully crack in the eggs in the pan and sprinkle with some salt.
- Step 8: Then cook until the eggs are set, 5-7 minutes. The timing will depend on how runny you like your egg yolks.
- Step 9: Sprinkle with sliced green chili, and drizzle 2 tbsp mustard oil, simmer for few more minutes on low heat.
- Step 10: Serve immediately with steamed rice or roti or chapati. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2
- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.