A classic from Bengali kitchens, this rich and spicy egg curry features fried hard-boiled eggs simmered in a fragrant gravy of onions, tomatoes, and yogurt. It's a comforting dish, perfect served with hot steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup(1 cup of curry with 2 hard-boiled eggs)
A fragrant Bengali festive rice dish, glowing with a beautiful yellow hue. Made with aromatic Gobindobhog rice, ghee, cashews, and raisins, this 'mishti' or sweet pulao strikes a perfect balance of sweet and savory flavors, making it a centerpiece for any celebration.
Aromatic, protein-packed Dimer Kalia with fragrant Basanti Pulao. Pure soul-satisfying comfort food!
This bengali dish is perfect for dinner. With 808.29 calories and 21.3g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs Green Cardamom (slightly crushed)
4 pcs Cloves
1 tsp Turmeric Powder (divided)
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Sugar
1.5 tsp Salt (divided, or to taste)
1 tbsp Ghee
2 tbsp Coriander Leaves (chopped, for garnish)
1.5 cup Water (warm)
Instructions
1
Prepare and Fry the Eggs
Make 2-3 shallow slits on each peeled hard-boiled egg. This helps them absorb the gravy.
In a small bowl, toss the eggs with 1/4 tsp of the salt and 1/2 tsp of the turmeric powder.
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's fragrant and slightly smoking.
Carefully add the coated eggs and fry for 2-3 minutes, turning gently, until they are evenly golden and have a slightly blistered, chewy skin. Remove with a slotted spoon and set aside.
2
Sauté Aromatics and Build the Masala Base
In the same oil, reduce the heat to medium. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn soft and golden brown.
Add the ginger paste and garlic paste. Cook for 1-2 minutes until the raw smell disappears.
Stir in the tomato puree and slit green chilies. Cook for 5-7 minutes, until the mixture thickens and you see oil separating at the sides of the pan.
3
Add Spices and Yogurt
Add the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Mix well and cook for 1 minute, stirring constantly.
Reduce the heat to the lowest setting. Add the whisked yogurt and stir continuously for 2-3 minutes to prevent it from curdling. Continue to cook until the oil begins to surface again.
4
Simmer the Curry
Gently return the fried eggs to the pan. Add the remaining 1.25 tsp salt and the sugar. Carefully mix to coat the eggs with the masala.
Pour in 1.5 cups of warm water and bring the curry to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 7-10 minutes. This allows the eggs to absorb the flavors and the gravy to thicken to your desired consistency.
5
Finish and Serve
Turn off the heat. Stir in the garam masala powder and ghee for a rich aroma and flavor.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes before serving. This allows the flavors to meld together beautifully. Serve hot with steamed rice or luchi.
Servings4
Serving size: 1 cup
443cal
6gprotein
75gcarbs
13gfat
Ingredients
1.5 cup Gobindobhog Rice (Or use short-grain Basmati rice as a substitute)
3 tbsp Ghee (Divided use)
15 whole Cashew Nuts (Can be halved)
2 tbsp Raisins
1 tbsp Ginger Paste
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala Powder
2 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom (Lightly crushed to release aroma)
4 whole Cloves
2 tbsp Sugar (Adjust to taste)
1 tsp Salt (Adjust to taste)
3 cup Hot Water (Must be hot, not lukewarm)
Instructions
1
Prepare the Rice (45 mins)
Wash the Gobindobhog rice under cool running water until the water runs clear. Drain completely using a fine-mesh sieve.
Spread the washed rice on a large plate or tray and let it air dry for 30-40 minutes. The grains should feel dry to the touch.
In a mixing bowl, combine the dried rice with 1 tbsp of ghee, ginger paste, turmeric powder, and garam masala powder. Gently mix with your fingertips to coat each grain evenly. Set aside.
2
Fry Nuts and Temper Spices (5 mins)
Heat the remaining 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins and fry for 20-30 seconds until they plump up. Remove and set aside with the cashews.
To the remaining ghee in the pan, add the bay leaves, cinnamon stick, lightly crushed green cardamoms, and cloves. Sauté for about 45 seconds until the spices become fragrant.
3
Cook the Pulao (20 mins)
Add the marinated rice to the pan with the tempered spices. Sauté gently for 2-3 minutes, being careful not to break the delicate rice grains. The grains should look glossy and well-toasted.
Pour in 3 cups of hot water. Add the salt and sugar, and give it a gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15-18 minutes, or until all the water is absorbed.
4
Rest and Serve (10 mins)
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This crucial step allows the grains to firm up and become perfectly fluffy.
Open the lid, add the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains and mix in the nuts and raisins.
Serve hot with traditional Bengali side dishes like Alur Dom or Kosha Mangsho.
