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)
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.
Perfectly spiced Dimer Kalia with fluffy rice - a protein-packed, aromatic comfort food for any night!
This bengali dish is perfect for dinner. With 627.21 calories and 19.810000000000002g 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.
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.
