Dimer Malaikari

Name: Dimer Malaikari
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs egg (hard-boiled and peeled); 2 pcs potato (medium, peeled and halved); 1 cup coconut milk (thick, first extract); 2 pcs onion (medium, finely sliced); 1 tsp ginger paste; 3 pcs green chili (slit lengthwise); 2 pcs bay leaf; 4 pcs green cardamom (lightly crushed); 2 inch cinnamon stick; 4 pcs clove; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp sugar; 1 pinch salt; 1 tbsp ghee; 0.5 cup water

RATING

4.4/5(72)

TASTE SCORE

8/10

Soft-boiled eggs swimming in a luxuriously creamy coconut milk gravy, delicately spiced with cinnamon, cardamom, and a hint of ginger. This classic Bengali delicacy strikes a beautiful balance between richness and gentle warmth, perfect spooned over a bowl of warm rice.

PREP

15m

COOK

35m

SERVES

2 EGGS WITH ABOUT 1 CUP OF GRAVY

339 cal

SERVINGS

METHOD · 6 STEPS

boil · ~18 min
Boil the eggs and potatoes.
1.Place eggs in a saucepan with enough water to cover them. Bring to a rolling boil over high heat, then reduce to medium and boil for 8 minutes.
2.Remove eggs and immediately place in an ice bath to stop cooking. Peel gently and set aside.
3.In the same water, add the halved potatoes and boil until fork-tender (about 10 minutes). Drain and set aside.
TIPDon't skip the ice bath — it prevents the yolks from turning green and makes peeling effortless.
fry · ~8 min
Lightly fry the boiled eggs and potatoes.
1.Heat half the ghee in a frying pan over medium heat.
2.Add the boiled eggs and fry, turning gently, until light golden on all sides (2-3 minutes). Set aside.
3.In the same pan, add the boiled potato halves and fry until they have a light golden crust (3-4 minutes). Set aside.
TIPPat the eggs and potatoes dry with a clean kitchen towel before frying to prevent splattering.
temper · ~6 min
Make the tempering.
1.Heat the remaining ghee in the same pan over low heat.
2.Add bay leaves, cardamom, cinnamon, and cloves. Sauté until fragrant (30 seconds).
3.Add sliced onions and cook until they turn soft and translucent (4-5 minutes).
TIPKeep the flame low when frying whole spices — high heat burns them and makes the gravy bitter.
saute · ~2 min
Build the base of the gravy.
1.Stir in the ginger paste and cook until the raw smell disappears (1 minute).
2.Add turmeric powder, red chili powder, and slit green chilies. Sauté for 30 seconds.
3.Pour in 0.5 cup water, add sugar and salt. Bring to a gentle simmer.
simmer · ~15 min
Simmer the potatoes and finish with coconut milk.
1.Gently add the fried potato halves to the gravy. Cover and simmer on low heat for 8-10 minutes, until the potatoes soak up the flavors.
2.Reduce heat to the lowest setting. Slowly stir in the thick coconut milk, being careful not to boil.
3.Gently place the fried eggs into the gravy. Simmer uncovered for 2-3 minutes just until the eggs are warmed through.
TIPNever let the gravy boil vigorously after adding coconut milk — it will curdle, ruining the smooth texture.
serve
Check seasoning, garnish, and serve hot.
Remove from heat. The gravy should be rich, creamy, and coat the back of a spoon. Serve warm with steamed rice.
TIPRest for 5 minutes before serving. The flavors meld beautifully and the gravy thickens further off the heat.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For easy peeling, gently tap the boiled egg all over and roll it under your palm before submerging in water.
2
Fry the boiled eggs and potatoes until just golden — over-frying makes them rubbery and tough.
3
Use thick first-extract coconut milk for the creamiest texture; thin milk will make the gravy watery.
4
Always add coconut milk off the boil and stir gently to prevent curdling and separation.
5
Taste the gravy before adding the eggs — it should be slightly sweeter and saltier than you want, as the eggs will balance it.
6
Make ahead: The gravy (without eggs) can be refrigerated for 2 days; gently reheat and add freshly fried eggs before serving.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Replace eggs with extra-firm tofu cubes (pan-fried until golden) and use plant-based ghee or coconut oil — perfect for those avoiding animal products.

Spicier

Add 1/2 teaspoon of Kashmiri red chili powder or a finely chopped green chili for those who prefer a bolder heat without overwhelming the coconut.

Nutty

Stir in 2 tablespoons of roasted cashew paste with the coconut milk for an extra layer of richness and a subtle nutty undertone.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Healthy Fats

Coconut milk provides medium-chain triglycerides (MCTs) which are easily metabolized for energy and support heart health.

✓

Good Source of Protein

Eggs deliver high-quality complete protein, essential for muscle repair and satiety.

✓

Anti-Inflammatory Spices

Ginger, turmeric, and cinnamon contain compounds that may help reduce inflammation and support immune function.

✓

Potassium from Potatoes

Potatoes contribute potassium, an important mineral for blood pressure regulation and muscle function.

QUESTIONS?

Frequently asked questions

Coconut milk curdles when boiled too hard or added to a very hot pan. Keep the heat low and stir gently after adding, never letting it reach a rolling boil.

PAIRS WELL WITH