Dimer Dalna or Bengali Egg Curry is a rich and flavourful dish where eggs and potatoes are smothered in a smooth and luxurious curry sauce with an onion and tomato base. This dish is packed with flavours, pretty easy to make and done in under 30 minutes.
Masala Egg Curry Bengali Style features hard boiled eggs and potatoes simmered in an exquisitely fragrant and flavourful sauce!
Dimer Dalna Recipe:
Bengali dimer dalna is a hearty, comforting dish where boiled and shallow-fried eggs and potatoes are covered with a blanket of super-rich sauce that adds tons of flavour. A deliciously mouth-watering, savoury and flavorsome egg recipe that will wonderfully jazz up your lunch. This Bengali egg based curry is perfect served alongside fragrant basmati rice.
- For this egg curry Bengali style, place four eggs in a vessel of water and boil for 8 mins.
- Remove from heat. Cool and de-shell them.
- Take 2 medium potatoes and pressure-cook on high for 2-3 whistles. Allow to cool. Then peel the skin and quarter the potatoes.
- Take the eggs and boiled potatoes in a bowl.
- Sprinkle salt, red chilli powder and turmeric powder over them. Toss well to coat. Keep aside.
- Now grind 1 large onion to paste. Also make a puree of 1 large tomato. Slit the green chilli.
- Next, heat oil over medium heat. Drop in the eggs and fry till golden brown. Keep turning them over so that they brown uniformly.
- Remove with a slotted spoon into a bowl and keep aside.
- Now add the potatoes to the heated oil pan. Sauté to a golden brown, flipping them for even browning.
- Remove into the same bowl as the eggs and keep aside.
- Now add 2 tbsp. oil to the same pan. Sizzle bay leaf, cinnamon, cardamom and cloves. Sauté for a minute.
- Then add the onion paste.
- Sprinkle ½ tsp salt and ½ tsp sugar.
- Mix well and fry the paste over low medium heat, stirring often, till it turns brown, about 10 minutes.
- Now add the green chilli and the ginger garlic paste.
- Sauté for a minute or so to cook out the rawness.
- Next tip in the tomato puree and mix well.
- Cover and cook over low medium heat till the oil starts to ooze from the sides.
- Now add the spices – turmeric, red chilli powder, coriander powder, cumin powder and garam masala powder.
- Stir well and cook for a minute on low heat till all the masalas are well blended.
- Add the eggs and potatoes to the gravy.
- Combine all the ingredients well.
- Now add ½ cup water.
- Stir and simmer the gravy for 5 minutes, till all the flavours come together.
Garnish with coriander leaves and remove from heat.
- Serve Dimer Dalna with white rice and salad
If you are searching for more Bengali egg recipes, then do try out Dim Bhate.
Bengali Egg Curry Recipe details below:
Bengali Dimer Dalna
Dimer Dalna is a classic Bengali delicacy. This simple egg and potato curry is hearty, filling curry, best served with a plate of steaming rice. This curry is packed full of aromatic spices and delicious fried eggs and potatoes, making it the perfect meal.
Servings: 3
Calories: 364kcal
Ingredients
For the shallow-fried eggs and potatoes:
- 4 eggs
- 2 medium potatoes
- ½ tsp salt
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- Oil 2 tbsp
For the curry:
- 2 tbsp. oil
- 1 bay leaf
- 1- inch cinnamon
- 2 cloves
- 2 cardamoms
- 1 large onion
- 1 green chilli slit
- 1 tsp ginger garlic paste
- ½ tsp salt
- ½ tsp sugar
- ½ coriander powder
- ½ tsp cumin powder
- ¼ tsp garam masala powder
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- 1 large tomato
- ½ cup water
- 1/2 tbsp coriander leaves chopped
Instructions
- For this egg curry recipe, boil the eggs and potatoes separately
- Cool them, deshell eggs and de-skin the potatoes.
- Transfer the boiled eggs and potatoes into a mixing bowl.
- Sprinkle salt, turmeric and red chilli powder over them.
- Toss well to coat. Keep aside.
- Grind an onion to paste and puree 1 large tomato. Keep aside.
- Heat oil in a pan and shallow fry the eggs till they get some colour on them. Remove and keep aside.
- Next drop in the potatoes and fry to a golden brown. Remove and keep aside.
- Add a further 2 tbsp oil to the same pan. Sizzle bay leaf, cinnamon, cardamom and cloves. Sauté for a minute.
- Now add the onion paste. Sprinkle salt and sugar and sauté over medium heat till they start to brown.
- Add the ginger garlic paste and green chilli and cook for 1-2 minutes.
- Now add the tomato puree and mix well.
- Cover and cook till the oil start to leave the sides of the pan.
- Now sprinkle turmeric, red chilli powder, cumin powder, coriander powder and garam masala powder. Mix well and cook over low heat for a minute for all the flavours to blend.
- Add the eggs and potatoes to the gravy. Pour ½ cup water and simmer for 5 minutes for the eggs to take in the curry flavours. Check the seasoning
- Once the gravy thickens, remove from heat.
- Garnish with coriander leaves.
- Serve Bengali Dimer Dalna with plain white rice or paratha.
