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A classic from Bengali kitchens, this rich and spicy egg curry features fried hard-boiled eggs simmered in a fragrant gravy of onions, tomatoes, and yogurt. It's a comforting dish, perfect served with hot steamed rice.
For 4 servings
Prepare and Fry the Eggs
Sauté Aromatics and Build the Masala Base
A classic from Bengali kitchens, this rich and spicy egg curry features fried hard-boiled eggs simmered in a fragrant gravy of onions, tomatoes, and yogurt. It's a comforting dish, perfect served with hot steamed rice.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 376.58 calories per serving with 15.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add Spices and Yogurt
Simmer the Curry
Finish and Serve
For 'Aloo Diye Dimer Kalia', add 2 medium potatoes, boiled, peeled, and lightly fried, along with the eggs in Step 4.
For a richer, creamier texture, add 1 tablespoon of cashew paste (soaked cashews blended with a little water) along with the yogurt.
Increase the number of green chilies or add 1/4 tsp of regular red chili powder along with the Kashmiri 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 yogurt used in the gravy is a natural probiotic, which helps maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress.
One serving of Dimer Kalia contains approximately 350-400 calories, depending on the amount of oil and ghee used. This includes two eggs and a generous portion of gravy.
Dimer Kalia can be a part of a healthy diet. It's an excellent source of protein from eggs and contains beneficial spices. However, it is moderately rich due to the use of oil and ghee. You can reduce the amount of oil to make it lighter.
The key is to lower the heat to an absolute minimum before adding the yogurt. Also, make sure the yogurt is at room temperature and whisked thoroughly until smooth. Stir continuously for 2-3 minutes after adding it to the pan.
Yes, you can use any neutral vegetable oil like sunflower or canola oil. However, mustard oil provides a pungent, sharp flavor that is characteristic of authentic Bengali cuisine.
Leftover Dimer Kalia can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Yes, this curry tastes even better the next day as the flavors have more time to meld. Prepare it completely and store it in the refrigerator. Reheat before serving.
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