Dimer Alur Dum
A classic Bengali comfort food featuring hard-boiled eggs and tender potatoes simmered in a rich, aromatic gravy. This hearty curry pairs perfectly with steamed rice or luchis for a truly satisfying meal.
For 4 servings
5 steps. 50 minutes total.
- 1
Step 1
- a.Prepare and Marinate Eggs & Potatoes
- b.Gently prick the peeled, hard-boiled eggs all over with a fork or toothpick. This helps them absorb the flavors of the gravy.
- c.In a mixing bowl, combine the pricked eggs and boiled potatoes. Add 1/4 tsp of the turmeric powder and 1/4 tsp of salt. Toss gently to coat them evenly.
- 2
Step 2
- a.Shallow-Fry the Eggs and Potatoes
- b.Heat 4 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is aromatic and slightly smoking.
- c.Carefully place the marinated eggs in the hot oil. Fry for 2-3 minutes, turning them gently, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
- d.In the same oil, add the potatoes. Fry for 5-7 minutes, stirring occasionally, until they are golden brown on all sides. Remove and keep them with the fried eggs.
- 3
Step 3
- a.Prepare the Gravy Base (Masala)
- b.In the same pan, add the remaining 2 tbsp of oil if needed. Reduce the heat to medium.
- c.Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they release their aroma.
- d.Add the finely chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw smell disappears.
- 4
Step 4
- a.Build the Curry Gravy
- b.Lower the heat. Add the remaining turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to prevent burning.
- c.Pour in the tomato puree. Increase heat to medium and cook for 5-6 minutes, stirring frequently, until the masala thickens and oil begins to separate from the sides.
- d.Turn the heat to the absolute lowest setting. Add the whisked curd and stir continuously and vigorously for 2 minutes to prevent it from curdling. Cook until oil surfaces again.
- 5
Step 5
- a.Simmer and Finish the Dish
- b.Add the fried potatoes, salt, and sugar to the masala. Mix well to coat the potatoes thoroughly.
- c.Pour in 2 cups of hot water and stir. Bring the gravy to a gentle boil.
- d.Cover the pan, reduce the heat to low, and let it simmer for 10-12 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken.
- e.Gently add the fried eggs and sprinkle the garam masala powder. Stir carefully to combine.
- f.Simmer for another 2-3 minutes. Turn off the heat and garnish with freshly chopped coriander leaves.
- g.Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mustard oil is key to the authentic Bengali flavor, but feel free to use any neutral vegetable oil if you prefer.
- 2Pricking the eggs is a crucial step; it ensures the gravy penetrates the egg whites, making them flavorful.
- 3Always add whisked yogurt on the lowest heat while stirring continuously. This prevents the yogurt from splitting and ensures a smooth gravy.
- 4The small amount of sugar is a hallmark of Bengali cooking; it balances the tanginess from the tomatoes and yogurt.
- 5For a richer, creamier gravy, you can add a paste of 8-10 soaked cashews or 1 tbsp poppy seeds along with the tomato puree.
- 6This curry tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
Creamier Gravy
For a richer texture, blend 10-12 soaked cashews or 1 tablespoon of poppy seeds (posto) into a fine paste and add it along with the tomato puree.
No Onion, No Garlic VersionNo Onion, No Garlic Version
For a 'niramish' (vegetarian, no onion/garlic) version, omit the onions and ginger-garlic paste. Use 1/4 tsp of asafoetida (hing) in the hot oil and increase the amount of tomato puree slightly.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for more heat.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Provides Sustained Energy
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this a hearty and fulfilling meal.
Rich in Antioxidants
Spices like turmeric, ginger, and garlic, along with tomatoes and onions, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
Dimer Alur Dum is a moderately healthy dish. It's a great source of protein from eggs and carbohydrates from potatoes. However, it uses a significant amount of oil for frying and making the gravy, which increases the calorie and fat content. To make it healthier, you can reduce the oil and pan-sear the potatoes and eggs instead of shallow-frying.