A classic Bengali egg curry where boiled eggs are gently fried and simmered in a fragrant, lightly spiced gravy with potatoes. It's a comforting, soulful dish, perfect with steamed rice.
Prep15 min
Cook35 min
Servings4
Serving size: 2 eggs(2 eggs and a portion of potato gravy)
Experience the magic of Bengali celebrations with Luchi, a soft, puffy, deep-fried bread. Made from refined flour (maida), these ethereal white pillows are incredibly light and airy. A quintessential part of any festive meal or Sunday breakfast, they are traditionally paired with classics like Aloo Dum or Cholar Dal.
Rich, aromatic Dim er Dalna with fluffy luchi – a soul-satisfying Bengali comfort food!
This indian dish is perfect for lunch. With 790.98 calories and 22.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 piece Green Cardamom (lightly crushed)
2 piece Clove
1 tsp Turmeric Powder (divided)
1 tsp Red Chili Powder (adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Sugar
1.5 tsp Salt (divided, adjust to taste)
2 cup Water (warm, for the gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Potatoes
Make 2-3 shallow slits on the surface of the hard-boiled eggs. This helps them absorb the gravy.
In a small bowl, toss the slit eggs with 1/4 tsp of turmeric powder and 1/4 tsp of salt. Set aside.
Ensure potatoes are peeled and quartered, ready for frying.
2
Fry Eggs and Potatoes
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke.
Carefully slide in the coated eggs and fry for 2-3 minutes, turning gently, until a light golden, slightly crisp layer forms. Remove with a slotted spoon and set aside.
In the same oil, add the quartered potatoes. Fry for 7-8 minutes, stirring occasionally, until they are golden brown on all sides. Remove and set aside.
3
Temper the Spices (Phoron)
Reduce the heat to medium. In the remaining oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves.
Sauté for about 30-45 seconds until the whole spices become fragrant and release their aroma.
4
Build the Masala Base
Add the finely chopped onion and sauté for 6-8 minutes until soft and golden brown.
Add the ginger and garlic pastes. Cook for 1 minute until the raw smell disappears.
Stir in the tomato puree, remaining 3/4 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and the remaining 1.25 tsp salt. Mix well.
Cook this masala mixture for 7-9 minutes, stirring frequently, until it thickens and oil begins to separate from the sides.
5
Simmer the Curry
Add the fried potatoes to the masala and stir gently for a minute to coat them well.
Pour in 2 cups of warm water and bring the curry to a rolling boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
6
Finish and Garnish
Gently place the fried eggs into the gravy. Add the slit green chilies, sugar, and garam masala powder.
Stir very gently to combine. Simmer for another 3-4 minutes, allowing the eggs to absorb the flavors of the gravy.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Serve hot with steamed rice or luchi (puffed bread).
405cal
6gprotein
49gcarbs
20gfat
Ingredients
2 cup Maida (also known as all-purpose flour)
2 tbsp Ghee (melted, for the dough (moyan))
0.75 tsp Salt
1 tsp Sugar (helps with a soft texture)
0.5 cup Warm Water (adjust as needed)
2 cup Vegetable Oil (for deep frying)
Instructions
1
Prepare the Dough (10-12 minutes)
In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
Pour the melted ghee over the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for soft, flaky luchis.
Gradually add warm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes until you have a smooth, pliable, and semi-soft dough. It should be firm but not hard, and not sticky.
2
Rest the Dough (30 minutes)
Cover the dough with a damp kitchen towel or a lid.
Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which makes the luchis easier to roll and helps them puff up perfectly during frying.
3
Divide and Roll the Luchis (10 minutes)
After resting, knead the dough again for one minute to smoothen it out.
Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth and crack-free.
Apply a drop of oil to your rolling surface and rolling pin. Take one dough ball and roll it into a thin, even circle about 3-4 inches in diameter. Avoid using dry flour for dusting as it will burn in the oil.
4
Fry the Luchis (15 minutes)
Heat the oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
Carefully slide one rolled luchi into the hot oil. It will sink and then float up.
As it floats, gently press the center with the back of a slotted spoon. This encourages it to puff up completely like a balloon.
Once puffed, flip it over and cook for another 15-20 seconds. Luchis are traditionally pale white or a very light cream color, not golden brown.
Quickly remove the luchi from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
5
Serve Immediately
Repeat the frying process for all the remaining luchis.
Luchis are best enjoyed hot and fresh, right out of the kadai. Serve immediately with your favorite curry, such as Aloo Dum, Cholar Dal, or Kosha Mangsho.
