Dimer Dalna

Hard-boiled eggs in potato-tomato gravy with Bengali garam masala. The quintessential Bengali egg curry — comfort food for every household.

Time 35 min · Serves 4 · 175 kcal · Kolkata, West Bengal

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Garlic — 1 tsp (ground)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• onion — 2 piece (chopped)
• boiled eggs — 100 g (whole)
• Ginger — 1 tsp (ground)
• Potato — 100 g (chopped)
• coriander powder — 1 tsp (ground)
• Tomato — 100 g (chopped)
• Turmeric Powder — 0.5 tsp (ground)
• salt (optional) (whole)

Tempering

• Mustard Oil — 2 tbsp (whole)
• Cumin Seeds — 1 tsp (whole)

Method

1. Wash and prepare all ingredients for Dimer Dalna. Chop vegetables, marinate protein if needed.
2. Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste, sauté for a minute until raw smell disappears.
5. Add tomatoes and cook until oil separates from the masala.
6. Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
7. Add the main ingredient. Mix well and coat with masala.
8. Add water as needed. Cover and cook on medium flame until done.
9. Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Dimer Dalna?

175 kcal per plate.

How much cooking time?

35 min — 10 min prep, 25 min cooking.

Ghar ka khana in Kolkata →

More like this

• Egg Curry (Kolkata)
• Dimer Malai Curry
• Bengali Egg Curry
• Dim Posto Bengali Egg Curry With Poppy Seeds
• Rui Macher Jhol
• Chingri Malaikari (Ghoti Coconut-Milk Prawn Curry)