Bengali Dimer Dalna
Bengali Dimer Dalna is a mildly spiced egg and potato curry. While overall simple to cook, there are a lot of steps in its preparation. The hard boiled eggs are first sautéed in turmeric for a couple of minutes. This gives the eggs a crispyness and a nice yellow color. Then the rest of the curry is made like most typical curries; fry the whole spices; then onions; then ginger garlic paste; then tomatoes; and so on and so forth. Other than how good this curry is, my favorite part of this recipe is how inexpensive it is to make. This entire dish which serves 4 costs less than $5.
Servings: 4
Equipment
- Food processor or immersion blender
Ingredients
- 6 hard boiled eggs
- 1 lb potatoes peeled, sliced, and boiled
- 5 tbsp vegetable oil
- 2 dried Kashmiri chilies
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1 bay leaf
- 1/2 medium white onion blended into a paste
- 3 tbsp ginger garlic paste
- 1 medium tomato chopped
- 1 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder
- 1 tbsp coriander powder
- 1 tsp sugar
- salt to taste
- 1 cup water
Garnish
- cilantro chopped
Instructions
- Heat up 2 tbsp of cooking oil in a large sauté pan over medium heat. Stir in 1/2 tsp of the turmeric. Cook for 10 seconds. Add in the hard boiled eggs and sauté for 3 minutes, constantly shaking the pan so the eggs don’t stick. Remove from the pan and set aside.
- Add in the rest of the cooking oil. Fry the cumin seeds, cinnamon stick, bay leaf, and dried chilies for 30 seconds until aromatic.
- Add in the white onion paste. Fry for 8 minutes.
- Add in the ginger garlic paste. Fry for 2 minutes.
- Stir in the tomato and tomato paste. Fry for 5 minutes, mashing the tomato with the back of a spoon.
- Add in the Kashmiri chili powder, coriander, sugar, salt, and the rest of the turmeric powder. Pour in the water. Simmer for 2 minutes.
- Add in the potatoes. Give it a stir.
- Add in the hard boiled eggs back in. Simmer for 2 minutes.
- Garnish with chopped cilantro.
