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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Aromatic Bengali Dim er Dalna with fluffy rice – a perfectly spiced, soul-satisfying comfort food experience!
This indian dish is perfect for lunch. With 647.76 calories and 21.08g 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).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
