Dimer Dalna (Bengali Egg and Potato Curry)
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Ingredients
- 8 egg
- 400 g maris piper potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves
- 15 g fresh ginger, grated
- 200 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 0.5 tsp garam masala
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 339 kcal
- Protein
- 18 g
- Carbohydrate
- 22.4 g
- of which sugars
- 4.8 g
- Fat
- 18.2 g
- of which saturates
- 4.4 g
- Fibre
- 4 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 9 minutes, cool, peel, and fry in a little of the mustard oil for 2 minutes until lightly blistered, then set aside.
- 2
Boil the potatoes for 8 minutes until just tender, then drain.
- 3
Heat the remaining mustard oil in a pan and cook the chopped onion over medium heat for 8 minutes until golden, then add the garlic and ginger and cook for 1 minute.
- 4
Stir in the ground turmeric and chilli powder, then add the chopped tomatoes and cook for 7 minutes until softened.
- 5
Add the potatoes and 150ml water, cover and simmer for 10 minutes, then halve the eggs and nestle them in.
- 6
Stir in the garam masala, warm through for 3 minutes and scatter with the chopped coriander before serving with rice.
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