Bengali style Egg Curry Recipe:
A spicy yet smooth Egg Curry or as it’s locally called the ‘Dimer Dalna’ recipe.
The very regular egg curry is a hot favorite in my home. Whenever there’s nothing much to cook, everybody pitches in for ‘egg curry’. Although, various households have certain unique ways of dishing out this, I love to go back to my mother’s recipe, which calls for a hint of garam masala.
Here’s what you will need for the recipe for 3 people, who are just about happy with 1 egg each. The recipe is quick and takes maximum of 45 minutes, including the time to boil eggs.
Ingredients (Serves 3):
- 3 eggs, boiled
- 1 clove,
- ½ inch cinnamon,
- 2 cardamoms,
- 1 medium onion,
- 1 small tsp of garlic paste,
- ½ inch of ginger,
- 2 medium tomatoes, pureed
- 2 green chilies, finely chopped
- 1 tsp of coriander powder,
- 1 tsp of degi mirch or kashmiri red chili powder,
- Salt and sugar to taste,
- ½ cup green peas,
- ½ cup milk,
- 2-4 tsp of oil,
- Fresh coriander leaves for garnish
- Make slight cuts on one side of the eggs and lightly fry them in 1-2 tsp of oil in a kadai. Keep it aside.
- Make a paste of onion, ginger and garlic and set aside.
- Now in the same Kadai, add the freshly crushed ‘garam masala’, including cinnamon, clove and cardamoms and let the aromas waft in. Now add the paste of ginger-garlic and onions and fry well.
- Add a pinch of sugar to caramelize the onions and get a tinge of nice light brown color.
- Add the tomato puree, frying it well, before adding the coriander, chili powder and salt to taste. Fry well.
- Now add a little bit of water. Allow it to boil and then simmer.
- At this stage, add the peas and let it cook for some time, before adding the eggs.
- Add milk, little at a time, while stirring. Make sure you don’t let it sit for long, as the tomato paste will curdle the milk, spoiling the look of the dish. Check the salt one last time and turn off the heat.
- Garnish with fresh coriander leaves and serve hot with steamed rice or chapattis!