Hanser Dimer Dalna with Ghee Rice

Instructions

1. 1

   Prepare and Fry Eggs & Potatoes

   • Gently prick the hard-boiled eggs all over with a fork. This helps them absorb flavor and prevents bursting during frying.
   • In a small bowl, toss the eggs with 1/4 tsp of turmeric powder and a pinch of salt.
   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is aromatic and slightly smoking. Reduce heat to medium.
   • Carefully slide the eggs into the hot oil and fry for 2-3 minutes, turning gently, until they form a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
   • In the same oil, add the potato cubes. Fry for 6-8 minutes, stirring occasionally, until they are golden brown and about 80% cooked. Remove and set aside.
2. 2

   Build the Masala Base

   • To the remaining oil in the pan, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds. Sauté for 30-40 seconds until they crackle and release their aroma.
   • Add the onion paste and cook for 5-7 minutes, stirring frequently, until it turns light brown and the raw smell disappears.
   • Add the ginger and garlic pastes. Sauté for another 2 minutes until fragrant.
3. 3

   Cook the Gravy

   • Lower the heat and add the remaining turmeric powder, red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to prevent burning.
   • Pour in the tomato puree, add the salt, and mix well. Cook this masala mixture on medium-low heat for 7-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides of the pan.
   • Add the fried potato cubes and gently mix to coat them with the masala.
4. 4

   Simmer and Finish

   • Pour in 500 ml of warm water and bring the curry to a boil. Reduce the heat, cover the pan, and simmer for 8-10 minutes, or until the potatoes are fully tender.
   • Gently add the fried duck eggs and slit green chilies to the gravy. Sprinkle in the sugar and garam masala powder.
   • Stir gently to combine and simmer for another 4-5 minutes, allowing the eggs to absorb the flavors of the gravy.
   • Turn off the heat. Drizzle the ghee over the curry and garnish with chopped coriander leaves. Let it rest, covered, for 5 minutes before serving.