Hanser Dimer Dalna

Name: Hanser Dimer Dalna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs duck eggs; 300 g potato (peeled and cut into medium chunks); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (made into paste); 4 pcs garlic (cloves, made into paste); 2 pcs green chili (slit); 2 tbsp mustard oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 tsp sugar; 2 cup water (for gravy); 2 tbsp cilantro (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

A homestyle Bengali duck egg curry with potatoes simmered in a lightly spiced onion-tomato gravy. The richer taste of duck eggs makes this dalna especially comforting with plain rice on a quiet family lunch table.

PREP

20m

COOK

35m

SERVES

EACH SERVING INCLUDES 2 EGGS WITH POTATO CURRY.

300 cal

SERVINGS

METHOD · 9 STEPS

boil · ~12 min
Boil the duck eggs.
Place the duck eggs in a saucepan, cover with water, and boil until firm, about 10-12 minutes. Cool, peel, and keep aside.
TIPA short cool-down makes the shells easier to remove without tearing the eggs.
prep · ~3 min
Coat the eggs and potatoes with spice.
1.Rub the peeled duck eggs with a little turmeric powder and a small pinch of salt.
2.Rub the potato chunks with a little turmeric powder and a small pinch of salt.
3.Keep the remaining turmeric powder and salt for the gravy.
fry · ~8 min
Fry the eggs and potatoes.
1.Heat mustard oil in a kadai until lightly smoking, then lower the heat.
2.Fry the duck eggs gently until lightly golden in spots, then remove.
3.Fry the potato chunks until light golden on the edges, then remove.
TIPTurn the eggs carefully so the skin does not split in the hot oil.
temper · ~1 min
Make the tempering.
In the same oil, add bay leaf and cumin seeds. Let the cumin sizzle for a few seconds until fragrant.
saute · ~10 min
Cook the onion base.
1.Add chopped onion and cook until soft and light golden.
2.Add ginger paste and garlic paste and cook until the raw smell fades.
3.Add tomato and cook until soft and pulpy.
TIPUse medium heat so the masala browns slowly without burning.
saute · ~2 min
Cook the spice masala.
Add the remaining turmeric powder, red chili powder, cumin powder, coriander powder, remaining salt, and sugar. Mix well and cook for 1-2 minutes, sprinkling a little water if needed so the spices do not catch.
simmer · ~17 min
Simmer the curry.
1.Add the fried potatoes and mix to coat them in the masala.
2.Pour in water and bring to a gentle boil.
3.Cover and cook until the potatoes are tender, about 10-12 minutes.
4.Add the fried duck eggs and slit green chili, then simmer 4-5 minutes more.
garnish · ~1 min
Finish with garam masala and cilantro.
Sprinkle garam masala and chopped cilantro over the curry. Give it a gentle stir and switch off the heat.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

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

1
Prick each boiled duck egg lightly with a toothpick before frying so the turmeric and oil flavor the surface better.
2
Let the mustard oil reach a light smoke once, then reduce the heat; this mellows its sharpness without losing the Bengali character.
3
Fry the potatoes only until the edges turn pale gold, not fully cooked, so they finish soaking up the gravy while simmering.
4
Cook the onion-tomato masala until the oil begins to separate slightly; that is the cue the gravy will taste rounded, not raw.
5
If the masala starts sticking after adding powdered spices, splash in a spoonful of water instead of extra oil.
6
Add the fried eggs near the end and simmer gently, otherwise duck eggs can turn rubbery and the yolks dry out.
7
This dalna tastes even better after a 20-30 minute rest off the heat, when the potatoes and eggs absorb the gravy.