Dimer Dalna is the ultimate Bengali Egg Curry prepared with boiled eggs that are fried and then cooked with onion, potatoes, tomatoes and earthy spices. It tastes best with rice but occasionally I don’t even mind it with Indian bread on the side. Often this dish is prepared with duck eggs but I went with just our everyday favorite chicken eggs. The curry barely takes 30 minutes from start to finish and it’s a hearty comforting meal you will enjoy any day!
Boiling eggs is probably the first thing I learnt to do on my own in the kitchen. But for a very long time, I couldn’t peel it perfect. And for this basic Dimer Dalna, you need perfectly peeled boiled eggs.
Full Proof method to hard boil eggs and peel perfectly for this Dimer Dalna!
I have been following this method for several years now and it works wonderfully.
- Drop the eggs in cold water and bring the water to a boil. Then, switch off the gas and cover the pan for 12 minutes.
- Take ice water or cold tap water in a bowl and drop the boiled eggs. Crack the eggs and place it back in the bowl for a few seconds. The water slips in and releases the shell from the egg, making it very easy to peel.
For Dimer Dalna, boiled eggs are fried before adding to the gravy. Don’t fry more than 1 minute, as it would change the texture of the egg, making it hard and rubbery.
What goes in this Dimer Dalna?
Spices: Cinnamon, bay leaf, clove and cardamom is added in the beginning of the cooking. A mix of ground spices (cumin, chili powder, coriander powder and fennel) goes in the gravy.
Onion, Tomato, Garlic and Ginger: Like most Indian egg curries, the combination of onion, tomatoes, garlic and ginger goes in.
Potatoes: We Bengalis love adding potatoes to everything so how can we miss it out in Dimer Jhol! Also the potatoes add a love starch to the gravy making it s very comforting.
Egg curry is extremely popular in India and every region has it’s own version. While I can happily go for any version of egg curry, for me this Bengali Style Egg Curry will always be the favorite.
- 1 large potato
- 1 red onion
- 1 tomato
- 6 hard-boiled eggs
- 1 inch ginger
- 3 garlic cloves
- 1 teaspoon turmeric
- 1 and ½ teaspoon salt
- 3/4 teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon fennel powder
- 3 green chili
- 1 teaspoon Bengali Garam Masala
- Depending on the size of the potato you could slice in big cubes or bite size wedges.
- Thinly slice the onion
- Pound the garlic and ginger with a pinch of salt.
- In a bowl mix ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon coriander powder and ½ teaspoon fennel powder with 2 tablespoons water.
- In a bowl add the boiled eggs along with ¼ teaspoon salt and ¼ teaspoon turmeric. Toss it around to coat the spices to the egg.
- Place a pan at medium heat and pour 1 tablespoon oil. Drop the potatoes, sprinkle ½ teaspoon salt and ½ teaspoon turmeric. Mix it around and let it cook for 5 minutes. Take it off the pan once it’s done.
- To the same pan, drop the eggs and stir it around. Let it fry for 2 minutes. (Don't fry for too long or else it can taste like rubber). Take it off the pan once done.
- To the same pan pour 1 teaspoon oil and add the whole spices (bay leaf, clove, cinnamon stick and cardamoms). Sprinkle 1 teaspoon sugar (this gives a gorgeous color to the gravy)
- Drop the sliced onion and ¼ teaspoon salt. Add the garlic and ginger, stir it around. Drop the spice paste and mix it around. Cook for 1 minute.
- Drop the tomatoes and the fried potatoes. Stir it around, cover the pan and let it cook for 5 minutes.
- Pour 1 cup water and the fried boiled eggs and three green chili. Simmer for 5 minutes.
- Finally add the Bengali Garam Masala, stir around and cook for 1 minute. Check for salt and add any if needed.
- Serve the curry warm with rice or bread.