Hansher Dimer Dalna

Name: Hansher Dimer Dalna
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs duck egg (hard-boiled, peeled); 1 pcs potato (medium, peeled, cut into 4 wedges); 2 pcs onion (medium, finely sliced); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs tomato (medium, finely chopped); 2 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 pinch garam masala; 2 pcs green chili (slit lengthwise); 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 1 inch cinnamon; 3 pcs clove; 2 tbsp mustard oil (for cooking); 1 tsp ghee; 1 pinch salt; 1 pinch sugar; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(58)

TASTE SCORE

8/10

A rich, homestyle Bengali curry featuring hard-boiled duck eggs simmered in a robust onion-tomato gravy. The eggs develop a golden, lightly fried skin that soaks up the warm notes of ginger, garam masala, and ghee, making every bite deeply satisfying. Serve with steamed rice for a comforting lunch.

PREP

15m

COOK

35m

SERVES

1 CUP CURRY WITH 1 EGG AND POTATO PIECES

275 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Boil and prepare the duck eggs and potatoes.
1.Place 4 duck eggs in a saucepan, cover with water, and boil for 10 minutes.
2.Drain, cool under running water, peel, and set aside.
3.Peel the potato and cut it into 4 wedges.
fry · ~9 min
Fry the potatoes and eggs.
1.Heat 1 tbsp mustard oil in a pan until it smokes lightly.
2.Add potato wedges and fry until golden and just tender (5-6 min). Remove and set aside.
3.In the same oil, gently fry the boiled duck eggs until the surface turns golden and lightly blistered (3-4 min). Remove and set aside.
TIPLet the oil reach its smoking point briefly to remove the raw pungency of mustard oil.
temper · ~11 min
Make the tempering.
1.Heat the remaining 1 tbsp mustard oil in the same pan.
2.Add bay leaves, cardamom, cinnamon, and cloves. Sauté until fragrant (30 sec).
3.Add sliced onions and cook until they turn deep golden brown (8-10 min).
saute · ~9 min
Build the gravy base.
1.Add ginger paste and garlic paste to the onions. Sauté until the raw smell goes away (1-2 min).
2.Add chopped tomatoes, turmeric powder, red chili powder, cumin powder, sugar, and salt. Cook until the tomatoes soften and oil starts to separate from the masala (5-7 min).
TIPStir continuously to prevent the ground spices from catching on the bottom.
simmer · ~12 min
Simmer the curry with eggs and potatoes.
1.Pour in 1 cup of water and add the slit green chilies. Bring to a boil.
2.Gently slide in the fried potatoes and the fried duck eggs.
3.Lower the heat, cover the pan, and simmer for 10-12 minutes, letting the gravy thicken and cling to the eggs.
TIPMake a couple of small slits on the boiled eggs before adding them to the pan so the gravy seeps inside.
garnish · ~5 min
Finish with ghee, garam masala, and fresh coriander.
1.Sprinkle garam masala and drizzle ghee over the simmering curry.
2.Turn off the heat and garnish with chopped coriander leaves.
3.Rest for 5 minutes before serving.

PRO TIPS

What to keep in mind.

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

1
Fry the duck eggs in mustard oil until the surface is lightly blistered for a better texture.
2
Let the mustard oil reach its smoking point briefly to mellow its pungency.
3
Make small slits on the boiled eggs before simmering so the gravy seeps inside.
4
Cook the onions until deep golden brown for a rich, sweet gravy base.
5
Stir continuously while adding ground spices to prevent them from burning.
6
Rest the curry for 5 minutes before serving to let the flavors meld.

RECIPE VARIATIONS