Dimer Dalna | Bengali Egg Curry Recipe
Dimer Dalna is basically Bengali Egg Curry which is probably the most recurring dish in every Bengali household. Here, hard-boiled eggs are slightly fried before cooking them with potatoes in gravy. This is one of those recipes which gives comfort to all, those who cook as well as those who eat. It is easy to make and absolutely delicious in taste.
Servings 2 people
Calories 423kcal
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 2 Eggs Hard-boiled
- 2 Potatoes Medium Size-Boiled-Halved
- 2 tbsp Mustard Oil
- 1 tsp Ghee optional
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder adjust as per taste
- 1 Onion Medium - paste
- 2 Tomatoes Small - paste
- 1 inch Ginger paste
- 2-3 Cloves of Garlic paste
- ½ tsp Sugar
- Salt to Taste
- 1 Bay Leaf
- ½ tsp Garam Masala Powder
Instructions
- Heat the mustard oil in a pan. Add a pinch of Turmeric Powder and give it a swirl. Meanwhile, give lengthwise incisions on the eggs just to score the outside white albumin shell.
- Now, drop the eggs and potatoes in the oil and give it a gentle swirl every once in a while. This is to ensure they get a slight crisp cover on the outside. Once they get fried golden on all sides, take them out.
- Now, in the same oil add the sugar and let it melt and caramelize. This will give the curry a vibrant and rich red colour, without a boatload of oil and spices.
- Once it melts and darkens (but not burns) add the bay leaf along with onion paste, ginger-garlic paste and tomato paste. Stir everything and fry till they dry up completely.
- Add the Turmeric Powder, Red Chilli Powder and Salt at this stage.
- Add a splash of water and cook till there is no raw smell to the onion. It should take somewhere around 8-10 minutes of cooking on medium heat.
- Now, add back the fried eggs and potatoes and mix. Add water as per the gravy you need.
- Add the Garam Masala powder and ghee and allow it to simmer for 2-3 minutes before turning off the heat.
- Serve hot with rice.
Video
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