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Blogging Marathon# 38: Week 4/ Day 3

Theme: Revisiting Recipes

Dish: Dimer Dalna (Bengali Egg & Potato Curry)

It was a little difficult to choose just 3 dishes to revisit for this week’s BM. With 900+ recipes on the blog and over half of them taken with no sense of style or knowledge of lighting, it became an impossible task to pick the ones that needed the most TLC.

In the end I decided to make dishes with the ingredients that I had on hand. So for the last day of this month’s marathon, I made this Bengali egg & potato curry, Dimer Dalna, because I had some boiled eggs (which happen to be my kids favorite) and boiled potatoes in the fridge and this seemed to a tasty way to combine both the ingredients.

I am going to keep the post short because I’m getting really nervous about the upcoming month long  mega marathon like a student preparing for final exams. Even though almost all the dishes are cooked and clicked, I still have to start working on the posts. Hopefully I’ll be done drafting my posts soon.

Print Recipe
Dimer Dalna (Bengali Egg & Potato Curry) Yum
Dimer Dalna (Bengali Egg & Potato Curry)
Course main course
Cuisine bengali
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 Eggs - boiled and peeled (Martha Stewart's tip for perfectly boiled eggs: add cold eggs to cold water making sure that the water is at least 1" over the eggs. Bring water to a boil, turn off the heat, cover and set the timer to 13 minutes. Once done, remove the hot water and rinse with cold water. Peel and use)
  • 1 Onions - large, chopped
  • 2 Tomatoes - chopped
  • 1 Potato - peeled and chopped
  • 1/2 cup Green Peas
  • 2 Chilies Green
  • 1 Bay leaf
  • 1/2 tsp Coriander Ground
  • 1/2 tsp Cumin Ground
  • 1/2 tsp Chili powder Red
  • 1/4 tsp Garam Masala
  • to taste Salt
Course main course
Cuisine bengali
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 3 Eggs - boiled and peeled (Martha Stewart's tip for perfectly boiled eggs: add cold eggs to cold water making sure that the water is at least 1" over the eggs. Bring water to a boil, turn off the heat, cover and set the timer to 13 minutes. Once done, remove the hot water and rinse with cold water. Peel and use)
  • 1 Onions - large, chopped
  • 2 Tomatoes - chopped
  • 1 Potato - peeled and chopped
  • 1/2 cup Green Peas
  • 2 Chilies Green
  • 1 Bay leaf
  • 1/2 tsp Coriander Ground
  • 1/2 tsp Cumin Ground
  • 1/2 tsp Chili powder Red
  • 1/4 tsp Garam Masala
  • to taste Salt
Dimer Dalna (Bengali Egg & Potato Curry)
Instructions
  1. Heat oil in a saute pan, add the bay leaf, onions and green chilies. Saute until onions are lightly browned.
  2. Add the potatoes and cook until tender, about 6-8 minutes.
  3. Add all the dry masalas and cook for 1-2 minutes.
  4. Next add the tomatoes, green peas and salt; cook until they turn mushy, about 3-4minutes. Finally add the eggs and cook for 2 more minutes.
  5. Serve with rice or roti.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 38.

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5 thoughts on “Dimer Dalna (Bengali Egg & Potato Curry)”

  1. Pavani, this is totally unfair!..your old picture looks very good to me..:)..still I can see the styling has made a great difference to the final product, on that account I let you go..and it should have been over so many of already great looking pictures it would have been hard to select one, not joking ok…very lovely!

  2. Even i have the same problem, i have so many recipes need to re post with a neat pictures, but i feel so lazy to do. New click is just fingerlicking.

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