Dimer Kalia

1. 1
   prep · ~15 min

   Boil and prepare the eggs and potatoes.

   1.Place 6 eggs in a saucepan, cover with water, and boil for 10 minutes.

   2.Cool under running water, peel, and prick all over with a fork.

   3.Peel and halve 2 medium potatoes.
2. 2
   fry · ~8 min

   Fry the eggs and potatoes.

   1.Heat 2 tbsp mustard oil in a heavy-bottomed pan until it reaches its smoking point.

   2.Reduce heat, add the boiled eggs, and fry until golden brown all over (2-3 min). Remove and set aside.

   3.Add potato halves to the same oil and fry until light golden (4-5 min). Remove and set aside.

   TIPPricking the eggs prevents them from bursting during frying.
3. 3
   temper · ~1 min

   Temper the whole spices.

   1.Add remaining 2 tbsp mustard oil and 1 tsp ghee to the same pan. Heat until shimmering.

   2.Add 2 bay leaves, 3 crushed green cardamom pods, 1 inch cinnamon stick, and 3 cloves.

   3.Sauté until fragrant (30 seconds).
4. 4
   saute · ~15 min

   Caramelize the onions and build the base.

   1.Add 3 thinly sliced onions and 1 tsp sugar to the tempered spices. Cook on medium heat.

   2.Stir frequently until the onions turn deep golden brown (12-15 min).

   3.Add 2 tsp ginger paste and 1 tsp garlic paste. Sauté until raw aroma fades (2 min).

   TIPThe sugar helps the onions caramelize faster and gives the gravy a rich color.
5. 5
   saute · ~8 min

   Cook the tomatoes and spice powders.

   1.Add 2 finely chopped tomatoes and cook until they turn soft and mushy (5-6 min).

   2.Lower the heat. Add 1 pinch turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder.

   3.Sauté for 2 minutes until oil starts to separate from the masala.
6. 6
   saute · ~4 min

   Incorporate the yogurt.

   1.Remove the pan from heat. Add 3 tbsp whisked yogurt and stir vigorously to blend.

   2.Return to low heat and cook, stirring continuously, for 3-4 minutes until oil resurfaces.

   TIPTaking the pan off the heat prevents the yogurt from curdling when added to the hot masala.
7. 7
   simmer · ~10 min

   Simmer with water and add the fried eggs and potatoes.

   1.Pour 1 cup warm water into the pan. Add 1 pinch salt and 2 slit green chilies.

   2.Bring to a boil, then reduce heat to low. Gently slide in the fried eggs and potatoes.

   3.Cover and simmer for 10 minutes, turning the eggs once halfway through.

   TIPSimmer on low heat so the eggs soak up the flavors from the gravy.
8. 8
   garnish · ~5 min

   Finish with garam masala and coriander.

   1.Turn off the heat. Sprinkle 1 pinch garam masala over the gravy.

   2.Garnish with 2 tbsp chopped coriander leaves. Let it rest for 5 minutes before serving.

   TIPResting allows the spices to meld and the gravy to thicken slightly.
9. 9
   serve

   Serve warm with rice or luchi.

   Transfer to a serving bowl and enjoy with steamed white rice, Bengali-style polao, or deep-fried luchi.

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