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A classic Bengali egg curry where hard-boiled eggs are simmered in a spicy, flavorful gravy of onions, tomatoes, and ginger. This comforting dish, known for its robust taste from mustard oil, is a staple in Bengali homes and pairs perfectly with steamed rice.
For 4 servings
Prepare and Fry Eggs & Potatoes
Temper Spices and Sauté Onions
Cook the Masala Base
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A classic Bengali egg curry where hard-boiled eggs are simmered in a spicy, flavorful gravy of onions, tomatoes, and ginger. This comforting dish, known for its robust taste from mustard oil, is a staple in Bengali homes and pairs perfectly with steamed rice.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 403.1 calories per serving with 16.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
For a richer, creamier texture, add 2 tablespoons of cashew paste or 1/4 cup of coconut milk along with the hot water in Step 4.
If you prefer a lighter curry, you can omit the potatoes entirely. The cooking time for the gravy will be slightly shorter.
You can add other vegetables like green peas or cauliflower florets. Add them along with the potatoes to cook in the gravy.
Increase the number of green chilies or add a pinch more of red chili powder for extra heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
The combination of spices like cumin, coriander, and turmeric, along with garlic and ginger, is known to have immune-boosting properties that help fight off infections.
One serving of Dimer Jhal (which includes two eggs and gravy) contains approximately 380-420 calories, primarily from the eggs and the oil used in cooking.
Dimer Jhal can be a healthy part of a balanced diet. Eggs are an excellent source of high-quality protein and essential nutrients. The spices like turmeric and ginger have anti-inflammatory properties. However, it is moderately high in fat due to the use of oil, so portion control is recommended.
While mustard oil provides the signature authentic Bengali flavor, you can substitute it with any neutral vegetable oil or sunflower oil. The taste will be different but still delicious.
To achieve a thicker gravy, you can either reduce the amount of water added or simmer the curry for a longer time with the lid off in the final stages. You can also mash one or two pieces of the cooked potato into the gravy to act as a natural thickener.
Leftover Dimer Jhal can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.