Niramish Dimer Dalna (Egg Curry without Egg!!!)

“Niramish Dimer Dalna” (Vegetarian Egg Curry) sounds like “Sonar Pathorbati” (literal meaning Stone Pot made out of Gold) isn’t it! Actually it is. It is Egg Curry without EGG! Should not confuse you any more… actually I know you are not at all confused because you people are very intelligent and wonderful home chefs and must have guessed what I’m talking about!

5 - CopyYes it looks like an egg but nothing but a ‘Kofta Curry’ with stuffing made of cholar dal/chana dal/husked bengal gram with a outer cover made out of ‘paneer’ or Indian cottage cheese. It is delicious and with a little effort you can surprise your family member or guest easily.It is a common problem that nobody likes to eat the same vegetable curries or paneer curries repeatedly. So why not to try this “Niramish Dimer Dalna”!

First time I tried this when some guests from abroad came to our place for lunch and one of them was strictly vegetarian. So I thought why not to surprise her with this Kofta Curry! At first she was little surprised and uncomfortable when I served her the Kofta …. I hadn’t cut them lengthwise while serving….. and it took a little time to make her realize that it a ‘kofta curry’ made out of cottage cheese! But when she broke out the Kofta the first thing came out of her mouth was “Egg Curry without Egg!!!”

So this is the story behind this “Niramish Dimer Dalna”… now let’s see how to make it……

Summary

  • Cuisine: bengali
  • Passive Time: 15 mins
  • Course: side dish
  • Preparation Time: 30 mins
  • Cooking Time: 60 mins

Ingredients:

For making Kofta:

  • 250 gms Paneer or Cottage Cheese
  • 100 gms Chana Dal or Split and Husked Bengal Gram
  • ½ tsp Garam Masala Powder
  • 1 pinch Asafetida – fat
  • 2 tsps Sugar
  • To taste Salt
  • 1 tsp Cumin Seeds
  • 1 Dry Whole Red Chilli
  • ½ tsp Turmeric Powder
  • ½ tsp Ginger Paste
  • 2 Tbsps Flour
  • 2 tsps Mustard Oil
  • Oil – For frying
  • For Gravy:
  • 1 cup Tomato Puree or Paste
  • 1 ½ tsps Ginger Paste
  • 1 tsp Cumin Powder
  • ½ tsp Coriander Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 Tbsp Charmagaj or Melon Seed Paste
  • 1 Tbsp Cashew Paste
  • 2 – 3 Green Chilli
  • ½ tsp Garam Masala Powder
  • Coriander Leaf – For Garnishing (Optional)
  • 2 – 3 tsps Oil
  • 1 tsp Sugar
  • To taste Salt

Steps:

For making kofta:

  1. Dry roast cumin seeds and dry red chilli in a pan until you get the aroma of cumin. Let it cool for some time and then grind them in fine powder.
  2. Pressure cook the cholar dal/chana dal with a little salt and a little turmeric powder. When the pressure releases mash it into a smooth paste. Care should be taken while boiling the dal. You should cook the dal with little water else the paste will become gooey and will take more time to cook for getting exact texture.
  3. Crumble the panner in a bowl. Add 1 tsp sugar, 1 tsp flour, garam masala powder and salt. Mash very well. If you find that the mixture is not binding together add 1-2 tsp of oil (not mustard or any flavoured oil). Keep it aside.
  4. In a nonstick pan heat 2 tsp of mustard oil. Add asafetida, ginger paste, turmeric powder. Sauté for 5-10 seconds. Now add the boiled and mashed dal.
  5. Add sugar. Adjust salt. Fry until the dal comes out from the ages of the pan easily. Take out on a bowl.
  6. Add the Bhaja Masla or dry roasted cumin and red chilli powder. Mix and mash once again.
  7. Now divide the paneer mixture into 8 equal sized balls.
  8. Take about 2 tsp of mashed dal stuffing and make round balls. The size should be about the size of a ladoo/narkel nadu.
  9. Now put the ball into the paneer balls covering the outer sides evenly (As shown in the picture). While making the balls you should take care that the paneer should cover the dal stuffing from all sides equally. Else while cutting the koftas it will not look nice!
  10. In a kadai heat some oil to shallow fry the koftas.
  11. Now dust the koftas with a little flour and shallow fry them one at a time in medium to low flame. Else the outer cover will burn.
  12. For making the gravy/sauce:
  13. In a separate pan heat 2-3 tsp of oil. You can use the oil from the koftas been fried.
  14. Add ginger paste. Fry until the raw smell goes off.
  15. Add all dry masalas except garam masala. Stir for few seconds.
  16. Next add the tomato puree or paste. Add sugar. Adjust salt. Let it cook for some time.
  17. When oil start releasing from the sides add charmagaj/melon seed paste and cashew paste. Mix well. Add some water about ½ cup. The gravy should not be very thin so keep this in mind.
  18. Cook for another 2-3 minutes. Add garam masala powder and slit green chillis.
  19. Transfer the gravy into a serving dish. Cut the Kofta or “Niramish Dim” lengthwise and garnish with chopped coriander.
  20. ‘Niramish Dimer Dalna’ is ready to be served with Basanti Pulao or any veg pulao or rice.

Notes:

~ You can make the size koftas of your choice. Increase and decrease the amount of dal, paneer and other spices accordingly.
~ Do not fry the boiled dal for longer time else will not be able to shape like a ball for stuffing.
~Instead of Paneer, homemade Chena can also be used. In that case drain out excess water from it.

 

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