Dimer Alur Dum

Name: Dimer Alur Dum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs egg (whole, at room temperature); 300 g baby potato (scrubbed clean, peeled and halved); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, ripe, roughly chopped); 1 inch ginger (peeled and roughly chopped); 4 pcs garlic (cloves, peeled and roughly chopped); 2 pcs green chili (slit lengthwise); 3 tbsp mustard oil; 1 tsp ghee (for finishing); 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 1 inch cinnamon stick; 3 pcs clove; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp sugar; 1 pinch salt; 1 cup water (hot, for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

Hard-boiled eggs and tender baby potatoes swimming in a rich, subtly sweet Bengali gravy. The potatoes are golden-fried, then simmered with the eggs in a spiced tomato-onion base finished with garam masala and a drizzle of ghee. This festive dish comes together in under an hour and tastes even better the next day.

PREP

15m

COOK

30m

SERVES

ONE SERVING CONTAINS 2 EGGS AND APPROXIMATELY 1 CUP OF POTATO CURRY.

284 cal

SERVINGS

METHOD · 9 STEPS

boil · ~15 min
Boil and peel the eggs.
1.Place 4 eggs in a pressure cooker with 1 cup water and 1 pinch salt.
2.Cook on medium heat for 1 whistle, then reduce heat and cook 5 more minutes.
3.Transfer eggs immediately to an ice water bath and let cool completely.
4.Peel the eggs carefully and prick lightly with a fork all over.
TIPSalt in the water prevents the eggs from cracking. The ice bath stops the green-grey ring forming around the yolk.
fry · ~8 min
Fry the baby potatoes until golden.
1.Heat 2 tbsp mustard oil in a kadai over medium heat until it smokes lightly.
2.Add the peeled and halved baby potatoes.
3.Fry for 6-8 minutes, turning occasionally, until golden brown and nearly cooked through.
4.Remove with a slotted spoon and set aside on a plate.
TIPLet the oil smoke — it reduces the pungency of mustard oil. Frying the potatoes first seals their surface so they hold shape in the gravy.
fry · ~3 min
Lightly fry the boiled eggs.
1.In the same kadai, gently place the peeled and pricked eggs.
2.Fry for 2-3 minutes, turning gently, until they develop light golden patches.
3.Remove and set aside with the potatoes.
TIPPricking the eggs with a fork prevents them from bursting during frying and helps them absorb the gravy's flavour.
prep · ~2 min
Make the onion-ginger-garlic paste.
1.In a mixer jar, combine sliced onions, chopped ginger, and garlic cloves.
2.Grind to a smooth paste without adding water. Scrape down the sides if needed.
3.Set aside.
temper · ~11 min
Temper the whole spices and build the base.
1.Add the remaining 1 tbsp mustard oil to the same kadai and heat over medium flame.
2.Add bay leaves, crushed cardamom, cinnamon stick, cloves, and cumin seeds.
3.Let them sizzle and become fragrant (20-30 seconds).
4.Add the onion-ginger-garlic paste and sauté for 8-10 minutes, stirring frequently, until the raw smell disappears and the paste turns a deep golden brown.
TIPUse a splash of water if the paste sticks to the pan. Scrape the bottom — those browned bits carry deep flavour.
saute · ~9 min
Cook the tomato-spice masala.
1.Add chopped tomatoes and slit green chilies to the pan.
2.Cook on medium heat, mashing with the back of the spoon, until tomatoes turn soft and mushy (4-5 minutes).
3.Add turmeric powder, red chili powder, cumin powder, coriander powder, and sugar.
4.Stir well and cook until the masala releases oil from the sides (3-4 minutes).
TIPThe sugar is essential — it balances the heat and gives the gravy that characteristic Bengali touch. Don't skip it.
simmer · ~14 min
Add potatoes, eggs, and water. Simmer to finish.
1.Add the fried baby potatoes to the masala and stir to coat them well (1 minute).
2.Pour in 1 cup of hot water and add the second pinch of salt. Stir and bring to a gentle boil.
3.Lower the heat, cover, and simmer for 10 minutes so the potatoes absorb the gravy and the oil floats on top.
4.Gently add the fried eggs, nestling them into the gravy. Simmer uncovered for 3 more minutes.
TIPAdd the eggs only at the end — they are already cooked. Overcooking makes them rubbery.
mix · ~5 min
Finish with garam masala and ghee.
1.Sprinkle garam masala evenly over the surface.
2.Drizzle 1 tsp ghee on top and give the pan a gentle swirl.
3.Turn off the heat and let it rest covered for 5 minutes.
TIPThat final drizzle of ghee blooms the garam masala and adds a silky richness that makes this dish special.
garnish
Garnish with chopped coriander leaves and serve hot.
Transfer to a serving bowl, scatter fresh coriander leaves on top, and serve with steamed rice or luchi.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Boil eggs with salt to prevent cracking and plunge into ice water immediately to avoid a grey ring around the yolk.
2
Let mustard oil smoke lightly before frying potatoes — this tames its pungency and adds authentic Bengali flavour.
3
Prick the boiled eggs with a fork before frying so they don't burst in the oil and absorb more gravy later.
4
Sauté the onion paste until deep golden brown — this builds the foundation of the gravy's rich flavour.
5
Add the fried eggs only at the final simmer to keep them tender; overcooking makes them rubbery.
6
Let the dish rest covered for 5 minutes after adding ghee and garam masala to let the aromas bloom.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace eggs with extra-firm tofu cubes (patted dry and pan-fried until golden) and swap ghee for coconut oil. This keeps the rich gravy but makes the dish entirely plant-based for those avoiding animal products.

high protein

High-protein

Add 200g of pan-fried paneer cubes along with the eggs for a double-protein Bengali feast. The paneer soaks up the spiced tomato gravy beautifully without breaking apart.

low oil

Low-oil

Skip frying the potatoes and eggs; instead, boil the potatoes until just tender and add them raw to the gravy. Roast the pre-boiled eggs in an air fryer at 180°C for 5 minutes to mimic the golden surface with minimal oil.

jain

Jain

Omit onions and garlic; use a paste of ginger, asafoetida (hing), and green chili to build flavour. Replace eggs with paneer or plant-based alternatives to keep the dish Jain-friendly.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Protein

Eggs provide high-quality complete protein with all essential amino acids, supporting muscle repair and satiety.

✓

Rich in Resistant Starch

Baby potatoes, when cooled slightly after cooking, contain resistant starch that feeds healthy gut bacteria and helps regulate blood sugar.

✓

Anti-Inflammatory Spices

Turmeric, ginger, and cumin in the gravy offer anti-inflammatory compounds that may support joint health and digestion.

✓

Aids Iron Absorption

Tomatoes add vitamin C to the dish, which enhances the absorption of iron from the eggs and other ingredients.

QUESTIONS?

Frequently asked questions

Yes, cut larger potatoes into 1.5-inch chunks. Fry them similarly and adjust simmering time by 3-5 minutes so they cook through without falling apart.