Bengali Dimer Dalna

Egg and potato curry with tomato, cumin, chilli & turmeric

Bengali Dimer Dalna

Egg curry has got to be one of the most loved dishes across India and every region uses different spices and techniques to lift the flavour of the humble egg. It’s a staple at my home and definitely a fall back when I run out of fresh vegetables and meat. This Bengali Egg and potato curry is just the perfect midweek curry that’s hearty and lightly spiced. Served simply with plain rice it’s just the sort of meal we need for a cold winter evening.

I’ve added a little tomato puree and purists might shun me for this! But it can be omitted depending on the quality of fresh tomatoes you have. The gravy is vibrant, light and just perfect to coat the egg and potato pieces. I love using mustard oil in Bengali cooking which adds so much more depth to the resultant dishes and the required pungent flavour. Although use vegetable oil if you can’t get hold of any.


  1. Add the ginger and garlic to a blender with a splash of water and blend to a smooth fine paste. Set aside.

  2. Heat 2 tbsps of oil over a medium heat in a frying pan. Add ½ tsp turmeric powder and cook for a couple of seconds followed by the boiled eggs. As the eggs fry the skin will crisp up slightly so shake the pan and until then for 2-3 minutes. Turn the heat off and set aside until you make the curry.

  3. Heat the remaining oil in a heavy bottom medium sauce pan. Add the dried chilli, cinnamon, bay leaf and cumin seeds frying for a few seconds

  4. Now add the onion paste and fry over a medium heat for 7-8 minutes stirring frequentlyBengali Dimer Dalna (3)

  5. Add the ginger garlic paste and cook out the raw flavours for 2 minutes

  6. Now add the tomatoes along with the tomato puree and fry for 5 minutes. Using the back of the spoon and mash the tomatoes slightly

  7. Add the turmeric, chilli and coriander powder and cook for 2 minutes as the oil leaves the sides of the pan. Add the sugar and season to taste. Add 100mls of water and simmer over a low heat

  8. Add the boiled potatoes and stir well. Add the remaining water along with the eggs and stir. Simmer with the lid on for 2 minutes. Garnish with coriander and serve warm with rice.

  • Denis Diaz

    I gonna try this one for my vegetarian friends! But when do I add mustard?

    • Maunika Gowardhan

      Its either mustard oil or vegetable oil that the curry is cooked in!


    Thanks for sharing this wonderful dish, it was amazing
    Please do see my video and comment

    Grand Samayal

    • Maunika Gowardhan

      So glad to hear this:)

  • Harleen Raina Rathi

    Tried it and me and my husband loved it so much!

  • Adeel Zaighum

    I tried it really very tasty

  • Harleen Raina Rathi

    This dish is one of your best ones I have tried so far! Amazing!

    • Maunika Gowardhan

      Thanks you!

  • Mal Timmons

    Another great dish! Xx

    • Maunika Gowardhan

      Thank you:)

  • Grace

    This looks absolutely amazing! What are your thoughts on swapping out a few eggs for either lentils or chickpeas?

  • Sandy Gungan

    This turned out so well – used the mustard seed oil. Very pleased with it. I matched it with the Dal Makhani and some spicy green beans. Worked a treat. My friend is going to try with with duck eggs 🙂

    • Maunika Gowardhan

      Yay! Wonderful to hear this:)

  • Jelle Taman

    Hi, i want to try this dish. Sounds great (as usual). How do you make onion paste ? Some internet recipes mention to cook the onions and then blend. What will give the best result


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