Dimer Malai Curry

Bengal, West Bengal Egg-based curry made with eggs, tomato pulp, spring onion / scallion. Moderately spiced with balanced flavours. About 420 calories per serving.

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Time 65 min · Serves 4 · 400 kcal · Bengal, West Bengal

Ingredients

• oil (optional) (whole)
• tomato pulp — 2 piece (chopped)
• Turmeric Powder — 0.5 piece (ground)
• onion — 3 piece (paste)
• kosher salt (optional) (whole)
• Red Chilli Powder (Lal Mirch) — 0.5 piece (ground)
• bay leaf — 1 piece (ground)
• cumin powder — 1 piece (ground)
• Eggs — 4 piece (whole)
• black pepper — 4 piece (ground)
• Kasuri Methi — 5 g (ground)
• coconut milk — 1 piece (whole)
• green chillies — 4 piece (chopped)

Method

1. Boil the eggs, peel and rub with a little turmeric.
2. Heat oil. Fry the eggs till golden. Keep aside.
3. In the same oil, add bay leaf and chopped onion. Cook for 3 to 4 minutes.
4. Add grated green chillies and tomato pulp. Cook for 4 to 5 minutes.
5. Add chilli powder, cumin powder, remaining turmeric and pepper. Cook for 3 to 4 minutes.
6. Add ½ cup water and salt. Cook for 5 minutes.
7. Add coconut milk, mix and switch off.
8. Add the eggs and kasuri methi. Mix gently and serve.

Common questions

How many calories in one plate of Dimer Malai Curry?

400 kcal per plate.

How much cooking time?

65 min — 15 min prep, 50 min cooking.

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