Egg & Potato Curry (Dimer Dalna)
This delicious Bengali-style curry is as simple as it is tasty. And cheap to make too!
  Serves:  4 with rice       Print   FavoriteLoading Add to My Favourites
  • 4 eggs
  • 2 medium potatoes, peeled and cut into chunks
  • 2 tomatoes, chopped
  • 2 onions, grated
  • 2 tsp garlic & ginger paste
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • ½ tsp salt
  • 2 bay leaves
  • 3 tbsp vegetable oil or ghee
  • Coriander to garnish
  1. Bring a pan of water to the boil. Add the eggs and boil for 6 minutes.
  2. Remove the eggs from the pan and plunge into a bowl of cold water. Leave to cool for 10 minutes, then peel the eggs.
  3. Heat the oil in a pan over a medium heat. Add the bay leaves and cumin seeds and stir-fry for about a minute.
  4. Add the onions and stir-fry gently for about 10 minutes or until they are golden brown.
  5. Add the tomatoes and continue to stir-fry until the tomatoes become soft.
  6. Add the spices, salt, sugar and 1 tbsp of water and mix well. Continue to cook for a few minutes until the oil starts to separate.
  7. Add the potatoes, the hard-boiled eggs and 125 ml (4 fl oz) or water. Cover and simmer until the potato is cooked (10-15 minutes).
  8. Garnish with fresh coriander before serving.
Titli's Tips
There are versions of this recipe which deep or shallow fry the hard-boiled eggs to give them a crispness. Personally I think this spoils the egg flavour, but then I'm not a fan of fried egg anyway...

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 279 13%
Calories from Fat 136
Total Fat 15.2g 23%
Saturated Fat 3.0g 15%
Unsaturated Fat 11.8g
Amount Per Serving       % Daily Value
Total Carbohydrate 28.8g 9%
Dietary Fibre 4.4g 17%
Sugars 6.0g
Protein 9.1g 18%
Cholesterol 163.7mgs 54%
Percent Daily Values based on a 2,000 calorie diet.