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Dimer Dalna (Bengali Style Egg Curry)
Dimer Dalna (Bengali Style Egg Curry)

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We hope you got benefit from reading it, now let’s go back to dimer dalna (bengali style egg curry) recipe. You can have dimer dalna (bengali style egg curry) using 23 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Dimer Dalna (Bengali Style Egg Curry):
  1. You need 2-3 eggs, hard boiled & halved
  2. Take 1 potato, sliced
  3. Prepare 1 onion
  4. Take 1 tsp. garlic, chopped
  5. Use 1 tbsp. ginger. chopped
  6. You need 1 tomato, pureed
  7. You need 1 tsp. tomato paste
  8. You need 1/2 tsp. sugar
  9. Use 2-3 tbsp. mustard oil
  10. Get 1-2 bay leaves
  11. Take 1 " cinnamon stick
  12. You need 2 green cardamoms
  13. Take 4 cloves
  14. Prepare 1 tsp. cumin seeds
  15. Get to taste salt
  16. You need 1/2 tsp. turmeric powder
  17. Prepare 1 tsp. red chili powder
  18. Take 1 tbsp. coriander powder
  19. Provide 1 tsp. cumin powder
  20. Provide 1 tsp. garam masala powder
  21. Provide 2 green chilies, slit
  22. Prepare 1 tsp. ghee
  23. Get coriander leaves to garnish
Instructions to make Dimer Dalna (Bengali Style Egg Curry):
  1. Marinate the potato slices and the boiled eggs with a pinch of salt and turmeric powder for 5 minutes. Heat 2 tbsp. oil and fry the marinated egg slices and the potatoes separately till light brown on both sides. Keep aside. Grind the onion, ginger and garlic to a smooth paste and keep aside.
  2. Heat the remaining oil in a pan & temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
  3. Now add the onion paste and saute till light brown.
  4. Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.
  5. Add 2 cups water, salt and green chilies. Bring it to a boil.
  6. Drop in the potatoes. Cover and simmer on a medium flame for 5-7 minutes or till the potatoes are cooked and the gravy slightly thickens.
  7. When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala.
  8. Mix well and serve, garnished with coriander leaves.

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