bengaliEasyeggetariangluten freedairy freenut free

Dimer Jhal

Name: Dimer Jhal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs egg (hard-boiled and peeled); 2 pcs potato (medium, peeled and halved); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (made into paste); 4 pcs garlic (cloves, made into paste); 2 pcs green chili (slit); 2 tbsp mustard oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 tsp sugar; 2 cup water (for curry); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(95)

TASTE SCORE

8/10

A homestyle Bengali egg curry with boiled eggs, potato, onion, and tomato simmered in a warmly spiced gravy. It is simple, comforting, and made to be eaten with plain rice for a satisfying everyday meal.

PREP

15m

COOK

30m

SERVES

1 SERVING INCLUDES 2 EGGS AND APPROXIMATELY 1 CUP OF CURRY.

249 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Boil and peel the eggs.
Cook the eggs in boiling water until hard-boiled, about 10 minutes. Cool, peel, and lightly score them with a knife so they take on the gravy better.
TIPA few shallow slits help the eggs absorb flavor without breaking apart.
prep · ~5 min
Prep the vegetables and spice base.
1.Peel and halve the potato.
2.Finely chop the onion and tomato.
3.Make a paste from the ginger and garlic.
4.Slit the green chili.
fry · ~7 min
Fry the eggs and potatoes.
1.Heat mustard oil in a kadai until lightly smoking, then lower the heat.
2.Add the boiled eggs with a pinch of turmeric and fry until lightly golden (1-2 min).
3.Remove the eggs and add the potato halves.
4.Fry the potatoes until lightly colored on the edges (4-5 min).
TIPDo not crowd the pan or the eggs may tear while frying.
saute · ~6 min
Cook the whole spices and onion.
1.In the same oil, add bay leaf and cumin seeds.
2.Let the cumin sizzle for a few seconds until fragrant.
3.Add the chopped onion and cook until light golden (5-6 min).
saute · ~8 min
Build the masala.
1.Add ginger-garlic paste and sauté until the raw smell fades (1 min).
2.Add tomato and cook until soft and pulpy (4-5 min).
3.Add turmeric powder, red chili powder, coriander powder, cumin powder, salt, and sugar.
4.Cook the masala until it looks glossy and the oil begins to separate (2-3 min).
TIPSplash in a spoonful of water if the powdered spices begin to stick.
simmer · ~15 min
Simmer the curry.
1.Add the fried potatoes and mix well with the masala.
2.Pour in the water and bring to a gentle simmer.
3.Cover and cook until the potatoes are tender (10-12 min).
4.Add the fried eggs and slit green chilies for the last 4-5 minutes.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle garam masala over the curry and scatter the chopped coriander leaves on top. Give the pan a gentle shake so the eggs stay whole.
serve · ~1 min
Serve the Dimer Jhal hot.
Serve hot in katoris with plain rice or lightly salted Bengali-style steamed rice.

PRO TIPS

What to keep in mind.

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

1
Score the boiled eggs with only shallow slits; deep cuts can make them split in the gravy.
2
Let the mustard oil reach a light smoking point first to mellow its sharp raw taste.
3
Fry the eggs briefly just until lightly golden, or the whites can turn rubbery.
4
Cook the onion to light golden, not dark brown, so the gravy stays balanced and homestyle.
5
Wait for the masala to look glossy and release oil before adding water; this gives the curry depth.
6
Add the eggs only in the last few minutes of simmering so they absorb flavor without becoming tough.
7
This curry tastes even better after 20-30 minutes of resting, when the potatoes and eggs soak up the gravy.