Indian Recipes

Authentic Bengali Egg Curry (Dim’er Jhol) with Spices and Potatoes

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Bengali Egg Curry Recipe: A Spicy and Flavorful Delight

Bengali Egg Curry (known as Dim’er Jhol in Bengali) is a rich and aromatic dish that brings the classic flavors of Bengali cuisine right to your table. It’s a perfect balance of spiciness, earthy spices, and tender eggs cooked in a flavorful gravy. This egg curry is deeply satisfying and pairs wonderfully with steamed Jeera Rice or Pudina Pyaz Kachumber Salad for a complete meal. Ideal for lunch or dinner, this egg curry makes use of typical Bengali spices like Panch Phoran and cardamom, giving it a unique and fragrant character that sets it apart from other egg curries.

Ingredients for Bengali Egg Curry

Ingredient Quantity
Whole Eggs 4
Potato (Aloo) 1 (peeled and cubed)
Turmeric Powder (Haldi) 1 teaspoon
Red Chilli Powder 2 teaspoons
Salt 1/4 teaspoon (or to taste)
Onion (chopped) 2
Ginger Garlic Paste 1 teaspoon
Cumin Seeds (Jeera) 1/2 teaspoon
Whole Black Peppercorns 5
Tomato (chopped) 1
Bay Leaf (Tej Patta) 1
Cardamom Pods (Elaichi) 2 (crushed)
Onion (sliced) 1/2
Green Chillies (slit) 2
Cumin Powder (Jeera) 1 teaspoon
Coriander Powder (Dhania) 1 teaspoon
Panch Phoran Masala 2 teaspoons
Red Chilli Powder 1 teaspoon
Water 1 cup
Sunflower Oil 4 tablespoons
Coriander Leaves (Dhania) 3 sprigs (finely chopped)

Nutritional Information (per serving)

Nutrient Amount
Calories 120 kcal
Protein 6 g
Carbohydrates 10 g
Fat 8 g
Fiber 1 g
Sodium 300 mg
Cholesterol 150 mg

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes

Servings

  • Serves: 8
  • Cuisine: Bengali
  • Course: Lunch
  • Diet: Eggetarian

Instructions for Making Bengali Egg Curry

To make this Bengali Egg Curry, follow these simple yet flavorful steps to bring the authentic taste of Bengal to your kitchen.

  1. Boil the Eggs and Potatoes:

    • Start by boiling the eggs in a pot of water for 10 minutes or until fully cooked. Once done, peel the eggs, slightly slit them on the sides, and set them aside.
    • In another pot, boil the potato until soft. Peel the potato and chop it into cubes. Set it aside.
  2. Marinate the Eggs and Potatoes:

    • In separate bowls, apply 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to the eggs and the chopped potatoes. Let them marinate for a while.
  3. Prepare the Onion Paste:

    • In a mixer grinder, add chopped onions, cumin seeds, black peppercorns, and ginger-garlic paste. Grind them together to form a smooth paste. If necessary, add about 1/4 cup of water to make the paste smooth. Set this aside.
  4. Prepare the Tomato Puree:

    • Blend the chopped tomato to make a smooth puree. Set it aside as well.
  5. Fry the Eggs and Potatoes:

    • Heat 4 tablespoons of sunflower oil in a skillet or frying pan. Once the oil is hot, gently fry the marinated eggs until they turn golden brown. After frying, remove them from the pan and set them aside.
    • In the same skillet, add the marinated potatoes and fry them until they turn golden. Remove them and set aside with the eggs.
  6. Cook the Spices:

    • In the same skillet, add more oil if needed. Once the oil heats up, add 1 bay leaf and crushed cardamom pods. Let them sizzle for a few seconds.
    • Add the onion paste and sauté it for 5 minutes or until it turns golden brown and aromatic.
  7. Add the Tomato Puree and Green Chilies:

    • Now, add the tomato puree and slit green chilies to the skillet. Mix everything well and let it cook for about 3 minutes.
  8. Add the Spice Powders:

    • Add cumin powder, coriander powder, red chili powder, and panch phoron masala to the pan. Stir everything together and let the spices cook for another 5 minutes.
  9. Simmer the Gravy:

    • Slowly add water, about 1/4 cup at a time, stirring constantly. Allow the gravy to simmer for 10-15 minutes, or until the oil starts to separate from the gravy. Adjust the water quantity to achieve your desired consistency.
  10. Add the Potatoes and Eggs:

    • Once the gravy is ready, add the fried potatoes into the pan and season with salt to taste. Stir everything gently, ensuring the potatoes are coated in the flavorful gravy.
    • Gently place the fried eggs into the curry and simmer the entire dish for another 8 minutes, allowing the eggs to absorb the flavors of the gravy.
  11. Garnish and Serve:

    • Once the curry is ready, garnish with chopped coriander leaves for a fresh, vibrant touch. Serve the Bengali Egg Curry hot with Jeera Rice or Pudina Pyaz Kachumber Salad for a complete meal.

Serving Suggestions

Bengali Egg Curry is best served with:

  • Jeera Rice: Fragrant rice infused with cumin seeds that pairs perfectly with the rich curry.
  • Pudina Pyaz Kachumber Salad: A refreshing and spicy salad with mint and onions, providing a cool contrast to the heat of the curry.

This delightful egg curry makes for a comforting and flavorful dish, ideal for a weekend lunch or a festive meal. It’s perfect for those who enjoy bold flavors and the warmth of traditional Bengali spices. Enjoy!

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