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A comforting Bengali egg curry where hard-boiled eggs and tender potatoes are simmered in a fragrant, spicy gravy. This traditional dish, rich with the flavors of mustard oil and panch phoron, is a staple in Bengali homes and perfect with steamed rice.
For 4 servings
Prepare the main ingredients. Hard-boil, peel, and gently prick the eggs all over with a fork. This helps them absorb flavor and prevents them from bursting during frying. Set aside.
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is slightly smoking. Carefully add the boiled eggs, sprinkle with a pinch of turmeric and salt, and fry for 2-3 minutes, turning occasionally, until they are golden brown with a slightly blistered skin. Remove with a slotted spoon and set aside.
In the same oil, add the quartered potatoes. Fry for 5-6 minutes, stirring, until they are light golden brown on all sides. Remove and set them aside with the eggs.
Temper the spices. In the remaining oil, reduce the heat to medium, add the bay leaf, dried red chili, and panch phoron. Let the spices sizzle and become fragrant, which should take about 30 seconds.
Build the gravy base. Add the finely chopped onion and sauté for 5-7 minutes until soft and golden brown. Add the ginger and garlic pastes and cook for another 1-2 minutes until the raw aroma disappears.
Add the powdered spices: turmeric, Kashmiri red chili, cumin, and coriander powder. Stir for 30 seconds, then add the tomato puree and salt. Cook this masala on medium-low heat for 6-8 minutes, stirring occasionally, until the oil begins to separate from the mixture.
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A comforting Bengali egg curry where hard-boiled eggs and tender potatoes are simmered in a fragrant, spicy gravy. This traditional dish, rich with the flavors of mustard oil and panch phoron, is a staple in Bengali homes and perfect with steamed rice.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 395.63 calories per serving with 16.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the curry. Add the fried potatoes to the masala and stir to coat them well. Pour in 2 cups of hot water and bring the curry to a rolling boil. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the potatoes are fork-tender.
Finish the dish. Gently place the fried eggs back into the gravy along with the slit green chilies. Sprinkle in the sugar and garam masala powder. Stir gently to combine. Simmer for another 2-3 minutes to allow the eggs to absorb the flavors. Let the curry rest for 10 minutes before serving.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
For a richer, creamier gravy, stir in 1/4 cup of fresh cream or coconut milk at the very end of cooking. Do not boil after adding.
Add other vegetables like cauliflower florets or green peas. Parboil them separately and add them to the curry along with the potatoes.
Increase the number of green chilies or add 1/4 teaspoon 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. They also promote a feeling of fullness, which can help with weight management.
The spices used, such as turmeric, cumin, and coriander, are packed with antioxidants that help protect the body against free radical damage and reduce inflammation.
Potatoes are a good source of complex carbohydrates, which provide sustained energy. They are also rich in potassium, an essential mineral for maintaining fluid balance and proper muscle function.
One serving of Dimer Torkari contains approximately 420-450 calories, primarily from the eggs, potatoes, and oil. This can vary based on the size of the potatoes and the amount of oil used.
Dimer Torkari can be a healthy part of a balanced diet. It's an excellent source of protein from eggs. To make it healthier, you can reduce the amount of oil and ensure you pair it with a moderate portion of rice and a side of fresh salad.
Yes, you can use any neutral vegetable oil like sunflower or canola oil. However, mustard oil provides a unique pungent flavor that is characteristic of authentic Bengali cuisine.
Eggs can burst in hot oil due to the rapid expansion of trapped moisture. To prevent this, ensure the eggs are at room temperature, pat them dry before frying, and most importantly, prick them a few times with a fork.
To thicken the gravy, you can simmer it uncovered for a few extra minutes to allow more water to evaporate. Alternatively, you can gently mash a piece or two of the cooked potato directly into the gravy; the starch will act as a natural thickener.
Leftover Dimer Torkari can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.