Dimer Korma
Hard-boiled eggs in a white, mildly spiced onion and yogurt gravy.
About this dish
Dimer Korma is a sophisticated Bengali take on the Mughlai korma, distinguished by its white, silky, and mildly sweet gravy. Unlike the spicy red egg curries of North India, this dish relies on a paste of onions, ginger, and yogurt, spiced gently with whole aromatics. It is a staple at Bengali wedding feasts and Sunday lunches, representing the 'Nawabi' influence on the region's cuisine.
Ingredients
The Eggs
- 6 large eggs, hard-boiled and peeled
- 1/4 tsp salt
- 2 tbsp ghee for frying
The Aromatics and Paste
- 2 medium onions, finely sliced (for Beresta)
- 1 tbsp ginger paste
- 1 tsp garlic paste
- 1/2 cup thick yogurt (hung curd preferred), whisked
- 10 cashews, soaked and ground to a smooth paste
- 4-5 green chilies, slit
Whole Spices and Seasoning
- 2 bay leaves
- 1-inch cinnamon stick
- 4 green cardamoms, cracked
- 4 cloves
- 1 tsp sugar
- 1/2 tsp Shahi Garam Masala powder
- 1/4 cup liquid milk
Method
- 1
Prick and Sear Eggs
Lightly score the boiled eggs with a knife or prick them with a toothpick. Heat 1 tablespoon of ghee in a pan and lightly sauté the eggs for 2 minutes until a very faint golden skin forms. Do not over-fry or the skin will become rubbery. Remove and set aside.
- 2
Make the Beresta
In the same pan, add another tablespoon of ghee. Fry the finely sliced onions over medium heat, stirring constantly, until they are deep golden brown and crispy. Drain immediately on a paper towel. Crush half of these fried onions (Beresta) to use in the gravy.
- 3
Temper the Oil
Heat the remaining ghee in a fresh kadai. Add the bay leaves, cinnamon, cardamoms, and cloves. Wait for 30 seconds until the spices sizzle and release their aroma into the fat.
- 4
Sauté the Pastes
Add the ginger and garlic pastes. Sauté for 2 minutes on low heat, adding a splash of water if they stick. The goal is to remove the raw smell without browning the pastes, keeping the gravy white.
- 5
Whisk in Yogurt
Lower the heat to the minimum. Gradually whisk in the yogurt and the cashew paste. Stir vigorously to prevent the yogurt from curdling. Continue cooking until the ghee starts to separate from the sides of the mixture.
- 6
Season the Gravy
Add the crushed Beresta, sugar, and salt. Mix well. The sugar is essential here to balance the sourness of the yogurt and provide the characteristic Bengali 'mishti' (sweet) undertone.
- 7
Simmer with Milk
Pour in the 1/4 cup of milk and 1/2 cup of warm water. Bring the gravy to a gentle simmer. Add the slit green chilies; these provide flavor and heat without changing the color of the korma.
- 8
Final Poach
Slide the fried eggs into the bubbling gravy. Cover and cook on low heat for 5-7 minutes. This allows the eggs to absorb the creamy flavors of the onion and nut base.
- 9
Finishing Touches
Sprinkle the Shahi Garam Masala over the top. Garnish with the remaining whole Beresta. Turn off the heat and let the dish sit covered for 5 minutes before serving to let the flavors meld.
Notes & variations
- To keep the gravy white, avoid using turmeric, red chili powder, or browning the ginger-garlic paste.
- Duck eggs are a traditional and richer alternative to chicken eggs in Bengal.
- Ensure the yogurt is at room temperature before adding to prevent splitting.
- If the gravy is too thin, simmer uncovered for a few minutes; if too thick, loosen with a little warm milk.
Serve with
Perfectly paired with Basanti Pulao, Ghee Rice, or hot Parathas.
Cook's note
For an extra silky texture, strain the onion and ginger-garlic paste through a fine sieve before adding to the pan.