A quintessential Bengali comfort food, Dimer Dalna features hard-boiled eggs and tender potatoes simmered in a fragrant, lightly spiced onion-tomato gravy. This soulful curry, with its delicate balance of sweet and savory notes, is the perfect accompaniment to steamed rice or luchi.
Perfectly cooked, fluffy white rice with long, separate grains. This simple recipe for Sada Bhat, or plain steamed rice, is the ideal companion for any Indian dal, sabzi, or curry. A staple in every Indian household, this foolproof method yields perfect results every time.
Crispy, golden-fried potato slices seasoned with turmeric and a hint of nigella seeds. This simple Bengali comfort food is the perfect sidekick to dal and steamed rice, ready in under 30 minutes.
Protein-packed dimer dalna with fluffy rice & crispy aloo bhaja. A perfectly spiced, soul-satisfying comfort meal!
This bengali dish is perfect for dinner. With 692.78 calories and 17.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Tomato Puree (from 2 medium tomatoes)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (for color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Salt (adjust to taste)
0.5 tsp Sugar
1.5 cup Warm Water
0.5 tsp Garam Masala Powder
1 tsp Ghee (optional)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Prepare Eggs & Potatoes
Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10-12 minutes to hard-boil them.
In a separate pot, boil the halved potatoes until they are fork-tender, about 15 minutes.
Drain the water, let them cool slightly, then peel both the eggs and potatoes.
Gently prick the surface of the peeled eggs with a fork or toothpick. This crucial step helps them absorb the gravy and prevents them from bursting during frying.
2
Shallow Fry Eggs & Potatoes
Heat 3 tbsp of mustard oil in a kadai or deep pan over medium-high heat until it is lightly smoking.
Carefully add the boiled potatoes and fry for 3-4 minutes, turning occasionally, until they are light golden brown.
Add the pricked eggs to the pan along with a pinch of turmeric powder. Sauté for another 2-3 minutes until the eggs develop a slightly crisp, golden skin. Be cautious as they may splutter.
Remove the fried eggs and potatoes with a slotted spoon and set them aside.
3
Temper Spices and Sauté Aromatics
In the same oil, reduce the heat to medium. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onion and cook for 7-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
4
Cook the Masala Base
Add the tomato puree to the pan. Stir in the turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, and salt.
Mix everything well and cook the masala on medium-low heat for 6-7 minutes.
Continue to stir occasionally until the masala thickens and you see oil separating from the sides of the mixture.
5
Simmer the Curry
Pour in 1.5 cups of warm water and add the sugar. Stir to combine and bring the gravy to a rolling boil.
Gently slide the fried potatoes and eggs into the bubbling gravy.
Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 8-10 minutes. This allows the potatoes and eggs to absorb all the flavors.
6
Finish and Serve
Turn off the heat. Stir in the garam masala powder and the optional ghee for a rich aroma.
Garnish with freshly chopped coriander leaves.
Let the Dimer Dalna rest for 5 minutes before serving. This helps the flavors to meld together beautifully.
Serve hot with steamed rice or luchi.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use long-grain basmati for the best results.)
3 cup Water (For stovetop absorption method. Use 2.25 cups for a pressure cooker.)
0.5 tsp Salt (Optional, adjust to taste.)
1 tsp Ghee (Optional, for flavor and to prevent sticking. Use a neutral oil for a vegan option.)
Instructions
1
Rinse and Soak the Rice
Measure 1.5 cups of basmati rice into a large bowl.
Add cool water and gently rub the grains with your fingertips. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess surface starch, which is key to fluffy, non-sticky rice.
Cover the rinsed rice with fresh water and let it soak for at least 30 minutes. This helps the grains cook evenly and elongate beautifully.
2
Cook the Rice
Drain the soaked rice completely through a fine-mesh sieve.
Transfer the drained rice to a heavy-bottomed pot with a tight-fitting lid. Add 3 cups of fresh water, 0.5 tsp salt, and 1 tsp ghee (if using).
Place the pot on the stove over medium-high heat and bring the water to a full boil.
As soon as it boils, immediately reduce the heat to the lowest possible setting. Cover the pot tightly with the lid.
Let the rice simmer gently for 15 minutes. Do not lift the lid or stir the rice during this time.
3
Rest and Fluff
After 15 minutes, turn off the heat but leave the pot on the stove, still covered. Let it rest undisturbed for 10 minutes. This crucial step allows the residual steam to finish cooking the grains and helps them firm up.
After resting, remove the lid. You will see small steam vents on the surface of the rice.
Gently fluff the rice with a fork or a thin spatula, lifting from the bottom to the top to separate the grains.
Serve hot as a perfect accompaniment to dals, curries, and sabzis.
