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Time for some Maa’s Bengali Style Egg Curry which is called Dim-er-Dalna in Bengali. And oh boy! this brings so many childhood memories for me when maa used to make this and I used stand next to her always observing how she cooked it.

Bengali cuisine uses a lot of coconut but not this dish, it is made traditionally using Mustard Oil. It has a depth of flavour from the sweetness of onion, to tanginess of tomatoes, to spice from garlic and ginger and is a perfect match with Steamed Rice. .

Raise your hands if you love a humble egg curry!

Do share with me if you give this curry a try. And if you happen to be in the Netherlands, do invite me to you home for this curry 🙂

Here’s a detailed video of how you can make this curry at home:

And here’s the written recipe:

 

Print Recipe
Bengali Style Egg Curry (Dim-er Dalna) Yum
Course Main Dish
Cuisine Bengali
Prep Time 15 minutes
Cook Time 45 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Bengali
Prep Time 15 minutes
Cook Time 45 minutes
Servings
People
Ingredients
Instructions
  1. Hard boil the eggs with enough water and pinch of salt for 12 mins. Place it under running cold water and let this cool down. Peel it and keep it ready for the next step (This can be done even over a weekend)
  2. In a large iron skillet, add the entire mustard oil and let it warm up. Add the potatoes and boiled eggs and fry them on a med-high till you see brown marks on the skin. Should take 7-8 mins. Remove this and keep it aside.
  3. Meanwhile, make a paste of onion, ginger, garlic and dried red chilli.
  4. Take 1 tbsp sugar to the pan and let this caramelize in a few mins. Next up add the onion paste (from earlier step). Cook this for 10 mins.
  5. Make a paste of the tomatoes and if you wish you could use passata or puree as well. Add this to the pan and cook for another 5 mins.
  6. Add the spices starting with salt, turmeric powder, red chilli powder, coriander powder, cumin powder and mix well. Cook on a low flame for 5 mins.
  7. Add the fried potatoes and eggs and coat them well in the spice paste in the pan. Add 300 ml water along with green chilli and let this simmer for 15 mins.
  8. Check the flavors and add more sugar or salt if you feel the need. Add garam masala and coriander leaves and cook this for 1 min. Turn off the flame and serve this with steamed rice.
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2 Comments

Mayuri Verma · April 30, 2020 at 2:56 pm

This recipe tastes exquisite. Tried today and served with roti. Hints of mustard oil in every bite just won my heart😌 Thanks for sharing such a treasure ☺️

    Paulami Sen · May 1, 2020 at 4:07 pm

    Yaay! Glad you love the recipe. This is an absolute favorite of mine growing up.

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