Dimer Dalna (Bengali Style Egg Curry)

Name: Dimer Dalna (Bengali Style Egg Curry)
Cuisine: Indian
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; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tsp. garam masala powder; 2 green chilies, slit; 1 tsp. ghee; coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

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. So please check for a step by step method with pictures to prepare it.

Bethica Das @kitchen_flavours

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Ingredients

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

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Steps

1

Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.
2

Heat the remaining oil in a pan & temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
3

Now add the onion paste and saute till light brown.
4

Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.
5

Add 2 cups water, salt and green chilies. Bring it to a boil.
6

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.
7

When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala.
8

Mix well and serve, garnished with coriander leaves.