This Bengali style light and soupy egg curry (dimer jhol) a tomato – onion based gravy is extremely comforting and delicious. Light golden fried eggs and potatoes are dunked into a light and slightly sweet gravy with spices. Perfect to dunk in crusty bread or with hot steamed rice!
“Food is not about impressing people. It’s about making them feel comfortable.”
~ Ina Garten
This post was scheduled for Monday but don’t know what went wrong.. So disappointing!!
Any who.. I hope you all had a fabulous weekend!!
We had an amazing time.. the weather here was mind-blowing this weekend.
We spent our day by the river Thames. The place is called Henley-on-Thames. Gorgeous gorgeous place!! Not very far from where we live but it was a perfect day to visit this place.
Blissful walk by the side of the river with hubby.. Feeding the ducks and swans. Kids playing around in the park. It was truly amazing. .
And then this Panoramic beauty from my bedroom window. LOVE! I had to share this picture here. So much drama and colours in the sky!! It was so serene. Isn’t it beautiful?!
I have already shared it on my instagram profile.. You can also follow me on Instagram. 🙂
Now lets get back to this Egg Curry.. Egg curry or Dimer Jhol or Dalna as we call it in Bengali is a staple in say each and every Bengali household. And everyone has their own unique way of preparing this dish. It is a no fuss, simple dish and can be prepared in jiffy with the most basic ingredients.
Egg is my favourite.. No.. actually I am totally addicted to it.. and I enjoy it in any form any time of the day… 😀 Poached, omelette, fried egg or scrambled. Egg is a versatile ingredient and can be prepared in so many ways.
Sunday mornings I usually begin my day by preparing and devouring this delicious Spicy Scrambled Egg which is also called Akoori in Parsi and serve it with this Gluten Free French style Socca with Tomatoes and Jalapenos. It is so Yummm! You should definitely try this. 🙂
This egg curry is extremely easy to make and is a perfect weeknight meal! Sometimes this egg curry (dimer jhol) is a total saviour when your pantry is quite empty. 🙂
It is light and warming and so satisfying. I prepare this Dimer Jhol/ Dalna or Egg Curry atleast once in a week or two to serve as a side for Rice or roti or even a crusty bread.. So perfect to dunk into that luscious egg and potato curry. So good!
The eggs are boiled and peeled and make around 4 slits into the eggs and do not go deep else the eggs will split.
Then eggs and potatoes are marinated with turmeric and salt and fried till golden brown. Then they are simmered in a slight sweet and spiced tomato-onion based curry with garam masala.
So lets jump straight into the recipe..
- 4 free range eggs, hard boiled eggs, peeled and make 4-6 slits along the egg
- 1 large Potato, cut into large chunks
- 1 Onion, finely chopped
- 2 large Tomatoes, whizz it into a paste
- 1 tsp Ginger-garlic paste
- 1 tsp Chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 1/2 tsp ghee (optional)
- 1/2 tsp sugar
- salt as per taste
- 2 1/2 cups warm water
- 2-3 tbsp freshly chopped Coriander leaves
- 2 1/2 tbsp oil
- 1 tsp Cumin seeds
- 2 bay leaves
- 2 Cardamoms
- 3 cloves
- 1/2 inch cinnamon
- Marinate the eggs with salt and turmeric for 5-10 mins.
- Heat 1 tbsp oil in a pan, and fry the hard boiled eggs till light golden brown. Then in the same oil add the potatoes and fry with some turmeric until it takes a golden brown colour.
- Now add remaining oil to the pan, once hot temper with the whole spices cardamom, cinnamon, cloves bay leaves and cumin seeds until the spices starts sizzling and the cumin seeds start to crackles around 20-30 seconds.
- Toss in the onions and fry till golden brown.
- Now add the ginger- garlic paste and fry till the raw smell disappears.
- Now add the tomato paste and continue frying on medium heat for around 5-6 minutes until the raw smell of tomato disappears and you can see the oil separating from the sides.
- Now add the chilli powder, cumin powder, coriander powder, turmeric powder and salt to the masala along with 2 tbsp of water and saute for around 3-4 minutes or until the oil surfaces on the surface of the masala.
- Now add the fried potatoes along with 2 cups of water and and mix everything well. Cover and cook until the potatoes are done.
- If you need more gravy add another 1/2 cup of water and bring it to a boil.
- Now add the eggs along with sugar, 1/2 tsp of garam masala and ghee (adding 1/2 tsp of ghee takes this dish to the next level) and simmer for around 4-5 minutes.
- Now add the chopped coriander leaves and remove from the heat.
- Serve it hot with rice or roti (Indian flat bread) or crusty bread.
I hope you enjoy this Bengali Style Egg Curry ( Dimer Jhol) as much as we do!!