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Dimer Dalna (Bengali Egg & Potato Curry)

Author: Pavani
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: bengali
Servings: 3 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
  • ½ cup Green Peas
  • 2 Chilies Green
  • 1 Bay leaf
  • ½ tsp Coriander Ground
  • ½ tsp Cumin Ground
  • ½ tsp Chili powder Red
  • ¼ tsp Garam Masala
  • to taste Salt

Instructions

  • Heat oil in a saute pan, add the bay leaf, onions and green chilies. Saute until onions are lightly browned.
  • Add the potatoes and cook until tender, about 6-8 minutes.
  • Add all the dry masalas and cook for 1-2 minutes.
  • 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.
  • Serve with rice or roti.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 38.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!