Creamy Bengali Dimer Malai Curry with Coconut Milk

Dimer Malai Curry (Bengali Style Egg Curry in Coconut Milk)
Category: Bengali Recipes
Course: Lunch
Diet: Eggetarian

Description:
Dimer Malai Curry is a famous Bengali-style egg curry, known for its rich coconut milk base. This flavorful curry, often made with variations such as chicken or prawn malai curry, features hard-boiled eggs that are fried to perfection and served in a creamy, spiced coconut milk gravy. The combination of aromatic spices and fresh herbs makes this dish a delightful treat, perfect for pairing with tawa chapati or steamed rice.

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Ingredients

• 4 Whole Eggs (boiled)
• 3 Onions (paste)
• 1 tablespoon Garlic (paste)
• 1 tablespoon Ginger (paste)
• 2 Tomatoes (pureed)
• 1 cup Coconut milk
• 4 Green Chillies (minced)
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 tablespoon Coriander Powder (Dhania)
• 1-1/2 teaspoons Red Chilli powder
• 1 teaspoon Cumin powder (Jeera)
• 1 Bay leaf (tej patta)
• 1-inch Cinnamon Stick (Dalchini)
• 4 Whole Black Peppercorns
• 1 Black cardamom (Badi Elaichi)
• 2 Cardamom Pods/Seeds (Elaichi)
• Salt (to taste)
• Oil (as required)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
• 1 tablespoon Coriander (Dhania) Leaves (finely chopped)

Preparation Time: 15 minutes
Cook Time: 50 minutes

Instructions

1. Begin by boiling the eggs, peeling them, and coating them with a little turmeric powder. Set aside.
2. Prepare the coconut milk and set it aside.
3. Heat 4 tablespoons of oil in a frying pan and fry the boiled eggs until they turn golden brown. Transfer them to a plate and set them aside.
4. In a wok or kadhai, heat some oil (including the leftover oil from frying the eggs). Add the bay leaf, cinnamon stick, black peppercorns, and cardamom. Wait for them to crackle.
5. Add the onion paste, ginger paste, and garlic paste. Fry until the raw smell disappears and the mixture turns a golden brown.
6. Add the minced green chilies and tomato puree. Stir well and cook for another couple of minutes.
7. Add the red chili powder, coriander powder, cumin powder, and mix everything until well combined. Continue to fry the mixture until oil starts separating from the sides. You may add a little more oil if necessary.
8. Pour in about 1/2 cup of water, adjust salt to taste, and cover the pan. Let it cook for another 5 minutes.
9. Open the lid and pour in the coconut milk, stirring quickly. Turn off the heat.
10. Gently add the fried eggs into the curry. Sprinkle with crushed kasuri methi or coriander leaves, as per your preference.
11. Serve the creamy Dimer Malai Curry with tawa chapati or steamed rice for a delightful meal.

Enjoy your rich, creamy Dimer Malai Curry with the perfect blend of spices!