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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.
For 4 servings
Prepare Eggs and Potatoes
Fry Eggs and Potatoes
Temper the Spices (Phoron)
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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.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 385.55 calories per serving with 16.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Build the Masala Base
Simmer the Curry
Finish and Garnish
You can add cauliflower florets or green peas along with the potatoes for extra texture and nutrition. Fry them lightly before adding to the gravy.
For a creamier and richer curry, add a paste of 8-10 soaked cashews or 1 tablespoon of poppy seeds (posto) along with the tomato puree.
If you prefer, you can make the curry without potatoes. Simply skip the potato frying step and proceed with the recipe, reducing the water slightly for a thicker gravy.
Increase the amount of red chili powder and add more slit green chilies for a spicier kick.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The combination of carbohydrates from potatoes and protein from eggs provides a sustained release of energy, making this a fulfilling and satisfying meal.
This dish contains essential nutrients like Vitamin D and B12 from eggs, potassium from potatoes and tomatoes, and various beneficial compounds from spices like turmeric and cumin.
One serving of Dim er Dalna (approximately 2 eggs and some potato gravy) contains around 350-450 calories, depending on the amount of oil used and the size of the potatoes.
Dim er Dalna can be a part of a healthy diet. Eggs are an excellent source of high-quality protein and vitamins. The dish also contains spices with potential health benefits. To make it healthier, you can reduce the amount of oil used for frying.
This curry is traditionally served with plain steamed rice. It also pairs wonderfully with Bengali luchi (puffed fried bread), parathas, or roti.
Yes, for a 'niramish' (vegetarian, no onion/garlic) style, you can omit them. Increase the amount of ginger paste slightly and add a pinch of asafoetida (hing) to the hot oil with the whole spices for a different but equally delicious flavor profile.
Leftover Dim er Dalna can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight, making it even tastier the next day. Reheat thoroughly before serving.