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A classic Bengali delicacy featuring rich, creamy duck eggs simmered in a fragrant, spiced tomato and potato gravy. This comforting curry is perfect with steamed rice for a truly satisfying meal.
For 4 servings
Prepare and Fry Eggs & Potatoes
Build the Masala Base
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A classic Bengali delicacy featuring rich, creamy duck eggs simmered in a fragrant, spiced tomato and potato gravy. This comforting curry is perfect with steamed rice for a truly satisfying meal.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 327.98 calories per serving with 4.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Simmer and Finish
If duck eggs are unavailable, you can use regular chicken eggs. The cooking time will remain the same.
Add 1/2 cup of green peas along with the potatoes for extra texture and sweetness.
For a richer, creamier gravy, you can add 2-3 tablespoons of cashew paste or 1/4 cup of coconut milk during the last 5 minutes of simmering.
Increase the amount of red chili powder and add an extra slit green chili for a hotter curry.
Duck eggs are a fantastic source of high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance. They contain a slightly higher protein content than chicken eggs.
This dish provides essential nutrients. Duck eggs are particularly rich in Vitamin B12, Vitamin D, and selenium, while potatoes offer potassium and Vitamin C.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides anti-inflammatory benefits that can help reduce inflammation in the body.
The combination of protein from eggs, carbohydrates from potatoes, and healthy fats provides a sustained release of energy, making this a hearty and satisfying meal.
Hanser Dimer Dalna can be part of a balanced diet. Duck eggs are nutrient-dense, rich in protein, healthy fats, and vitamins. However, the dish is moderately high in calories due to the oil and potatoes. To make it healthier, you can reduce the amount of oil used.
One serving of Hanser Dimer Dalna (containing two eggs and potatoes) has approximately 450-550 calories, depending on the amount of oil used and the size of the eggs and potatoes.
Absolutely! While duck eggs provide a richer, creamier yolk, the recipe works perfectly well with chicken eggs. The preparation and cooking times remain the same.
This curry is traditionally served with hot steamed white rice ('gorom bhaat'). It also pairs well with Bengali Luchi (puffed bread) or plain parathas.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving. The flavors often deepen overnight.
Bitterness can occur if the powdered spices are burnt. Always cook them on low heat for a short time (about 30 seconds) before adding a liquid component like tomato puree. Also, ensure the mustard oil is heated properly to remove its raw pungency.