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A classic Bengali comfort food, this light and soupy egg curry features hard-boiled eggs and tender potatoes simmered in a fragrant, spiced tomato-onion gravy. Perfect with steamed rice for a wholesome meal.
For 4 servings
Sauté Eggs and Potatoes
Temper the Spices (Phoron)
Build the Gravy Base
A classic Bengali comfort food, this light and soupy egg curry features hard-boiled eggs and tender potatoes simmered in a fragrant, spiced tomato-onion gravy. Perfect with steamed rice for a wholesome meal.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 392.5 calories per serving with 16.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Curry
Finish and Serve
You can add other vegetables like green peas, cauliflower florets, or carrots along with the potatoes for a more nutritious curry.
For a creamier, richer curry (more like a 'dalna'), you can add 2 tablespoons of beaten yogurt or a paste of 8-10 soaked cashews when cooking the masala. Note that this is not traditional for a light 'jhol'.
Increase the number of green chilies or add a teaspoon of red chili powder along with the Kashmiri chili powder for a spicier kick.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.
This dish is a good source of various vitamins and minerals, including Vitamin D, B12, and selenium from eggs, and potassium from potatoes and tomatoes.
Mustard oil, when used in moderation, is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health.
One serving of Dimer Jhol (with 2 eggs and potato) contains approximately 380-420 calories, depending on the amount of oil used and the size of the potatoes.
Yes, Dimer Jhol is a relatively healthy and balanced dish. It provides high-quality protein from eggs, carbohydrates from potatoes, and healthy fats from mustard oil. The spices used also offer various health benefits. It's a wholesome, home-style meal.
Absolutely. You can omit the potatoes entirely for a lower-carb version or substitute them with other vegetables like cauliflower florets, green peas, or carrots. Adjust the simmering time accordingly.
Dimer Jhol is traditionally served with plain steamed rice ('gorom bhaat'). It also pairs well with rotis or parathas. A simple side salad or a Bengali-style fried vegetable ('bhaja') complements the meal perfectly.
Yes. To make a thicker gravy, you can reduce the amount of water to 1.5 cups and simmer for a little longer. This will result in a consistency closer to 'Dimer Dalna' or 'Kasha'.
Leftover Dimer Jhol can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop before serving.
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