It’s aromatic and it’s creamy! Dimer Kalia is a quintessential Bengali Egg Curry that has a lovely blend of sweet and savory. Bengali New Year is around the corner and I have a rich creamy curry to celebrate the day. Typically, on a special day like “Poila Boishak” (Bengali New Year), the menu always includes fish, mutton and ends with dessert. While I love fish and mutton, I just wanted to give an option to people who would like to a take slightly different route in building the menu.
Also, I don’t know anyone who doesn’t like egg curry. So, whether you are celebrating or not, this curry could be your any day feast.
What is Dimer Kalia ?
It’s a rich Bengali curry prepared with hard-boiled eggs. It’s aromatic with whole spices and the gravy is flavored with ground spices, lots of onion, ginger and garlic. All the richness and spices are balanced with a hint of sweetness from nuts. Preferably cashew or almond!
However, if you are allergic to nuts, add ground white poppy seed instead! It will not only enhance the flavor but also make the gravy creamy.
What goes in this Bengali Egg Curry?
Spices: Cinnamon, bay leaf and cardamom is added in the beginning of the cooking. A mix of ground spices (cumin, chili powder, coriander and fennel) goes in the gravy.
Onion: Half of the onion is finely chopped and it helps to thicken the sauce. The other half the onion is thinly sliced to add a subtle texture to the gravy.
Garlic and Ginger: Use fresh garlic and ginger, either finely chopped or grated.
Tomato: Apart from adding whole juicy red tomato, I also add a tablespoon of tomato paste to the gravy. It adds a gorgeous red hue to the curry.
Nuts: The addition of grounded nuts is what makes this dish extra special and exotic. I used cashew nuts but you can use almond too. If you are allergic, use white poppy seeds instead.
Full Proof method to hard boil eggs and peel perfectly!
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.
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.
This gorgeous Dimer Kalia (Sweet Savory Bengali Egg Curry) takes less than 30 minutes to prepare and pairs beautifully with either rice or Indian flat bread. Hope you will give it a try and do let me know how you like it by tagging me in Instagram @playfulcooking
Here is a link to more Bengali recipes if you want to try!