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Sunday, 21 September 2014

Dimer Dalna (Egg Curry - Bengali Style)


            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.










  • 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
  • 2 green chilies, slit
  • 1 tsp. ghee
  • coriander leaves to garnish








          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.

          Heat the remaining oil in a pan and 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 and 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 boiled 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.




                      Heat 2 tbsp. oil & fry the marinated egg slices and the potatoes separately
                      till light brown on both sides. Keep aside. 




                     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 boiled 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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