Dimer Malai Curry Recipe (Bengali Style Egg Curry in Coconut Milk)
A rich and indulgent dish from Bengali cuisine, Dimer Malai Curry combines the flavors of boiled eggs, aromatic spices, and a creamy coconut milk base. This curry is perfect for a hearty lunch or dinner and pairs wonderfully with steamed rice or soft chapatis. With its vibrant flavors and velvety texture, this dish promises to be a crowd-pleaser at your next family meal or gathering.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Eggs (boiled) | 4 |
| Onion (paste) | 3 medium |
| Garlic Paste | 1 tablespoon |
| Ginger Paste | 1 tablespoon |
| Tomatoes (pureed) | 2 |
| Coconut Milk | 1 cup |
| Green Chilies (minced) | 4 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli Powder | 1 1/2 teaspoons |
| Cumin Powder (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Whole Black Peppercorns | 4 |
| Black Cardamom (Badi Elaichi) | 1 |
| Green Cardamom (Elaichi Pods) | 2 |
| Salt | To taste |
| Sunflower Oil | As required |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Fresh Coriander (Dhania) Leaves (chopped) | 1 tablespoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~18g |
| Carbohydrates | ~15g |
| Fat | ~27g |
| Fiber | ~3g |
| Sodium | ~300mg |
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 65 minutes
Servings: 4
Cuisine: Bengali
Course: Lunch
Diet: Eggetarian
Instructions:
-
Prepare the Eggs:
Start by boiling the eggs until hard. Once boiled, peel the eggs and lightly coat them with turmeric powder. Set them aside for later. -
Fry the Eggs:
Heat 4 tablespoons of sunflower oil in a frying pan. Fry the boiled eggs until golden brown on all sides. Once fried, transfer them to a plate and set aside. -
Cook the Base:
In a large wok or kadhai, heat some more oil (using the leftover oil from frying the eggs). Add the bay leaf, cinnamon stick, black cardamom, and green cardamom pods to the hot oil. Let the spices crackle for a few seconds. -
Add Onions and Pastes:
Now, add the onion paste, ginger paste, and garlic paste to the wok. Stir well and cook until the mixture turns golden brown and the raw smell disappears. -
Cook the Tomatoes and Spices:
Add the minced green chilies and pureed tomatoes to the wok. Stir and cook for another couple of minutes. Then, add the red chili powder, coriander powder, cumin powder, and turmeric powder. Mix everything thoroughly. -
Sauté and Adjust Consistency:
Continue to cook the mixture, stirring occasionally, until the oil begins to separate from the masala (spice mix). You may need to add a little oil if the mixture starts to stick to the bottom of the pan. -
Add Water and Simmer:
Add around 1/2 cup of water to the masala, stir well, and adjust the salt to your taste. Cover and let it cook for 5 minutes to allow the flavors to meld together. -
Add Coconut Milk:
After 5 minutes, open the lid and pour in the coconut milk. Stir well to combine and simmer the curry for another 2 minutes before turning off the heat. -
Final Touch:
Gently drop the fried and boiled eggs into the curry and stir carefully. Sprinkle some crushed kasuri methi or fresh coriander leaves over the curry to garnish. -
Serve:
Serve this rich and creamy Dimer Malai Curry with tawa chapatis or steamed rice for a truly satisfying meal.
Tips:
- You can adjust the spice levels by increasing or decreasing the amount of red chili powder and green chilies.
- If you prefer a thicker curry, you can simmer it longer to allow the coconut milk to reduce.
- Fresh coriander leaves add a nice touch of flavor, but you can also use cilantro if preferred.
This Bengali-style egg curry is creamy, fragrant, and packed with layers of spices that make each bite a delight. Whether you’re preparing it for a special occasion or a weekday meal, Dimer Malai Curry is sure to become a favorite in your kitchen.
