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A classic Bengali egg curry featuring tender boiled eggs and fresh onion flower stalks (peyajkoli) simmered in a light, aromatic gravy. This comforting dish is a winter favorite in Bengal, perfect with steamed rice.
For 4 servings
Prepare the Eggs
Fry Potatoes and Eggs
Sauté Aromatics
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A classic Bengali egg curry featuring tender boiled eggs and fresh onion flower stalks (peyajkoli) simmered in a light, aromatic gravy. This comforting dish is a winter favorite in Bengal, perfect with steamed rice.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 397.39 calories per serving with 16.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Curry
Finish and Serve
For a more complex flavor, use 1 tsp of Bengali Panch Phoron (five-spice blend) for tempering instead of just cumin seeds.
You can add other vegetables like cauliflower florets or green peas along with the potatoes for extra nutrition and texture.
For a slightly richer and thicker gravy, add 1 tablespoon of poppy seed paste (posto bata) along with the powdered spices.
This gravy base works wonderfully with fried paneer cubes or shallow-fried fish pieces like Rohu or Katla.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The use of onion, tomato, garlic, and spices like turmeric provides a variety of antioxidants that help combat oxidative stress and inflammation in the body.
Ingredients like garlic, ginger, and turmeric are known for their immune-boosting properties, helping to strengthen the body's natural defenses.
Peyajkoli are the green flower stalks of the onion plant, also known as onion scapes or spring onion flowers. They have a mild, sweet onion flavor and a tender-crisp texture, and are a popular winter vegetable in Bengal.
Yes, it's a balanced and nutritious dish. Eggs are an excellent source of high-quality protein and essential nutrients. The onion stalks provide fiber and vitamins, and spices like turmeric have anti-inflammatory properties. To make it healthier, you can reduce the amount of oil used.
One serving of Dimer Jhol with Peyajkoli (approximately 2 eggs and gravy) contains around 350-400 calories, depending on the amount of oil used and the size of the potatoes.
Absolutely. You can omit the potatoes entirely or replace them with other vegetables like carrots, green beans, or cauliflower florets.
For a thicker gravy, you can mash a few of the cooked potato cubes against the side of the pan before adding the eggs. Alternatively, you can add a tablespoon of poppy seed paste or a cashew paste while cooking the masala.
This curry pairs best with plain steamed white rice ('gorom bhaat'). You can also serve it with rotis or parathas.