Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, dimer dalna (bengali style egg curry). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
This is the Bengali take on the classic dish. In this video, we show you how to prepare the dim'er kosha (a thick spicy gravy that can be served with luchi) as well as dim'er dalna or jhol (a lighter curry that can be eaten Chicken white stew recipe—Kolkata cabin-style Bengali chicken stew—Kolkata street food. Dimer Dalna is the ultimate Bengali Egg Curry prepared with boiled eggs that are fried and then cooked with onion, potatoes, tomatoes and earthy spices.
Dimer Dalna (Bengali Style Egg Curry) is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Dimer Dalna (Bengali Style Egg Curry) is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have dimer dalna (bengali style egg curry) using 23 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Dimer Dalna (Bengali Style Egg Curry):
- Make ready 2-3 eggs, hard boiled & halved
- Make ready 1 potato, sliced
- Make ready 1 onion
- Prepare 1 tsp. garlic, chopped
- Take 1 tbsp. ginger. chopped
- Prepare 1 tomato, pureed
- Get 1 tsp. tomato paste
- Take 1/2 tsp. sugar
- Take 2-3 tbsp. mustard oil
- Get 1-2 bay leaves
- Prepare 1 " cinnamon stick
- Take 2 green cardamoms
- Make ready 4 cloves
- Prepare 1 tsp. cumin seeds
- Make ready to taste salt
- Make ready 1/2 tsp. turmeric powder
- Make ready 1 tsp. red chili powder
- Prepare 1 tbsp. coriander powder
- Prepare 1 tsp. cumin powder
- Take 1 tsp. garam masala powder
- Prepare 2 green chilies, slit
- Make ready 1 tsp. ghee
- Prepare coriander leaves to garnish
Dimer Dalna is a classic Bengali Egg Curry cooked with Potato Chunks. Bengali Dalna curry is characterized by the cut of the potato and the way spices are used in it. A big potato is cut into four pieces which means the size of the potato is half if compared to potato from Mangshor Jhol. Dimer Dalna, dimer jhol, aloo dimer dalna or Bengali style anda aloo curry or egg potato curry is one of the favorite potato egg curry with addition of freshly made panch phoran this egg curry is delicious and makes excellent meal with rice or paratha.
Steps to make Dimer Dalna (Bengali Style Egg Curry):
- 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.
- Heat the remaining oil in a pan & temper with the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.
- Now add the onion paste and saute till light brown.
- Add the tomato puree, tomato paste and all the dry spices (except garam masala powder and salt). Fry till the moisture evaporates.
- Add 2 cups water, salt and green chilies. Bring it to a boil.
- 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.
- When done, add the boiled eggs and cook, covered for a minute or two. To finish off, add the ghee and garam masala.
- Mix well and serve, garnished with coriander leaves.
This recipe can be made very quickly and if. Bengali Coconut Egg Curry - Dimer Dalna: aromatic and creamy egg curry slow-cooked in a mixture of spices and coconut milk. My recent curry obsession had me going slightly overboard with Indian style Bengali Egg Curry also known as Dimer Dalna or Dimer Malai Curry. Bengali Egg Curry or Dimer Dalna/Jhol is not very different from the regular Indian egg curry. This is a thin stew like curry, When we, homemakers could not have ingredients in our pantry, Egg curry is the easiest dish to prepare.
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