Bengali Dimer Dalna
Dimer Dalna is a classic Bengali delicacy. This simple egg and potato curry is a 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.Whether you serve this delicious Bengali egg curry with steamed rice, fluffy luchi, or fragrant basanti pulao, every bite delivers a delightful blend of homestyle flavours. With simple ingredients, easy cooking steps, and plenty of scope for customisation, this Bengali masala egg curry makes a wonderful addition to your weekly meal plan.Try this traditional egg curry with potatoes, adjust the spice levels to your liking, and enjoy a taste of Bengal right in your kitchen!
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.