Name: Dimer Dalna (Bengali style Egg Curry) recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2-3 eggs, hard boiled & halved; 1 potato, sliced; 1 onion; 1 tbsp. ginger. chopped; 1 tsp. garlic, chopped; 1 tomato, pureed; 1 tsp. tomato paste; 1/2 tsp. sugar; 2-3 tbsp mustard oil; 1-2 bay leaves; 1" cinnamon stick; 2 green cardamoms; 4 cloves; 1 tsp. cumin seeds; salt to taste; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tsp. garam masala powder; 1 tsp. ghee; 2 green chilies, slit; 1-2 tbsp. coriander leaves, chopped

ABOUT Dimer Dalna (Bengali style Egg Curry) RECIPE

One of my personal favourite, I can never get tired of having this Bengali speciality - Dimer Dalna or in simple terms Egg Curry. Potatoes are an essential ingredient in this Bengali version. This is one of the quick fix curry when you run out of any veggies or non-veg. at home. This delicious curry is best enjoyed with plain steamed rice or jeera rice. It can be had with chapatti / parathas too.

Ingredients Serving: 2

2-3 eggs, hard boiled & halved
1 potato, sliced
1 onion
1 tbsp. ginger. chopped
1 tsp. garlic, chopped
1 tomato, pureed
1 tsp. tomato paste
1/2 tsp. sugar
2-3 tbsp mustard oil
1-2 bay leaves
1" cinnamon stick
2 green cardamoms
4 cloves
1 tsp. cumin seeds
salt to taste
1/2 tsp. turmeric powder
1 tsp. red chili powder
1 tbsp. coriander powder
1 tsp. cumin powder
1 tsp. garam masala powder
1 tsp. ghee
2 green chilies, slit
1-2 tbsp. coriander leaves, chopped

Instructions

Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. Heat 2 tbsp. oil & fry the marinated egg slices and the potatoes separately till light brown on both sides. Ke
Heat the remaining oil in a pan & temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
Now add the onion paste and saute till light brown.
Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.
Add 2 cups water, salt and green chilies. Bring it to a boil.
Drop in the potatoes. Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.
When done, add the eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala.
Mix well and serve, garnished with coriander leaves.

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