Potato Egg Curry|Dimer Dalna -The Classic Bengali Dimer Jhol Recipe

Started my Monday with this classic and delicious potato egg curry cooked in a typical Bengali style and paired with simple plain rice and onions for salad, one handful of this potato egg curry with rice in your mouth and you are absolutely set to take a ride to food heaven, it is that delicious, I’m not kidding! As I always say, egg is one of the best versatile food item in our food universe. It is one of the perfect alternative to chicken on busy week days or let’s just say on any day you wish to enjoy a rich, sumptuous and perfectly rich and simple egg curry with potatoes.

Introduction : ‘Dimer Dalna’ is a classic Bengali Egg curry recipe. Its more like Indian curry soup recipe, the curry that is being cooked in this recipe is very light and extremely rich in flavor and whole spices. The main idea is to mix the curry in large quantity with the rice, squeeze some lemon over the rice and mix it well to perfectly enjoy its delightful flavor for lunch. Bengalis are famous for their many different food recipes, the way they make jhol (a light simple Indian curry soup) is something you must have to try once in your lifetime. Therefore, being a typical Bengali, I wanted to share our authentic “Dimer Jhol” recipe or “Dimer Dalna” with you’all. But, but… what’s the main catch of this cuisine, you might ask?! Hmmm. The potatoes. The sweet, juicy and soft pre-fried potatoes when tossed and cooked in the curry, will release a sweet flavor that completes the entire recipe also gives out a whole different pleasure of cooking ‘Dimer Jhol’ altogether. No exaggerating! Without taking much of your precious time, lets go straight to learning this scrumptious and delightful recipe of ‘Potato Egg Curry’.

Cooking time : 25 minutes.

Course : Main

Taste : Medium Spicy

Ingredients :

Items	Quantity
Eggs	8
Potatoes (Peeled & halved)	4 large
Onions Chopped	2 large
Tomatoes Chopped	2 large
Ginger Shreds/Paste	1 tbsp
Garlic Shreds/Paste	1 tbsp
Bay leaf	2
Cinnamon	1 large stick
Cloves	4
Green Cardamom	3
Whole Cumin Seeds	1/2 tsp
Dried Red Chilies	3
Green Chilies	3
Coriander Powder	1 tsp
Cumin Powder	1 tsp
Red Chili Powder	1 tsp
Turmeric Powder	1 tsp
Garam Masala Powder	1/2 tsp
Salt	As Per Taste
Sugar	1 tsp
Ghee	1 tbsp
Vegetable Oil	To Cook

*tbsp – tablespoon ; tsp – teaspoon*

Preparation :

Boil the eggs, remove the shell and cut them into partially halves. Marinade with 1 1/2 tbsp turmeric powder and1 tbsp salt. Mix well.
In a non-stick pan, add 1 tbsp ghee+1 tbsp oil, add eggs and fry till they are golden brown over medium-high flame.

Similarly, marinade the medium size chopped potato halves with 1 tbsp salt and 1 1/2 tbsp turmeric powder. Mix well and fry in the oil over medium-high flame till they are golden. Once done, keep aside.

How To Cook:

Step 1 : Heat oil in a Kadai/pan, add whole cumin seeds, red chilies, cinnamon, green cardamom, cloves and bay leaves. Once it splutters and releases an aroma, add ginger paste and garlic paste, fry on medium heat for 3-4 mins till its fried aroma reaches your nose.

Step 2 : Now, add the chopped onions, mix well and fry for 8-10 minutes over medium-high flame till it turns golden brown. Sprinkle 1 tsp red chili powder. Mix well.

Step 3 : Add tomatoes and 1 tbsp sugar. Saute for 5-6 minutes over a high flame till the tomatoes are soft and mushy and the raw smell is completely gone.

Step 4 : Sprinkle salt, turmeric powder, coriander powder, cumin powder and garam masala powder. Mix well and add a splash of water. Fry on low heat till the spices are cooked and oil separates over a high flame for 10-12 minutes.

Step 5 : Add the fried eggs to the gravy, coat and mix well. Add slit green chilies and around 1 large bowl of water, give a stir, over a high flame for 2 minutes. Add fried potatoes in to the curry. Mix well. Simmer for 10 minutes, keep stirring in between to avoid sticking, cover the pan and bring to a boil over a high flame.

Step 6 : Remove the lid and stir the curry, pour 1 tsp ghee, mix well. Check for salt, add if required, mix well and simmer for 5-6 minutes more till the curry is no more watery but also not completely thick enough. Cover the pan and turn off the flame.

Step 7 : Serve hot with rice and salad.

Making this recipe is extremely simple and straightforward to cook on weekdays and enjoy its rich scrumptious flavor with your loved ones. So, go ahead and try making this egg curry today also, don’t forget to send in your views in the comment section below after having this delicious egg curry at home. Safe Cooking!

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