Bengali Dimer Dalna

Ingredients

(Serves 4)

6 boiled eggs shelled

200gms potato boiled, peeled and cut to chunks

5 tbsp mustard or vegetable oil

2 dried kashmiri chillies

1” cinnamon stick

1 bay leaf

1 tsp cumin seeds

180gms white onion blended to a paste

2” ginger roughly chopped

3 garlic cloves roughly chopped

150gms tomato finely chopped

1 tbsp tomato puree

1 tsp turmeric powder

1 tsp kashmiri chilli powder (or mild paprika)

1 tbsp coriander powder

1 tsp sugar

Salt to taste

300mls water

Handful of coriander to garnish

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.

Method

Add the ginger and garlic to a blender with a splash of water and blend to a smooth fine paste. Set aside.
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.
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
Now add the onion paste and fry over a medium heat for 7-8 minutes stirring frequently
Add the ginger garlic paste and cook out the raw flavours for 2 minutes
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
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
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.