Dimer Dalna/Jhol (Bengali Style Egg Curry)


Yet there are days when you open your fridge and see empty vegetable trays and wonder what to cook for lunch and specially if it is a Sunday Lunch! This ‘Dimer Dalna/Jhol’ (Bengali Egg Curry) fits perfectly. I clubbed it with Soya Keema Rice.

Though this is called Bengali Egg Curry but this has some colonial reference. Egg or chicken was never considered a staple in any Bengali kitchen. Not even a few decades back. My father always tells his childhood stories when his Grandmother used to vigorously shake her head and denying anything to do with chicken getting cooked in the house. If they wished to consume those they used to cook outside the house, eat there and had to take bath before entering into home! Though mutton or goat meat has always been welcomed but till date some relatives of mine still cooks chicken or egg in an outside kitchen. I being an obvious egg lover definitely has many reason to thank the British for this delectable egg curry which we converted into ‘Dimer Dalna/Jhol’ with time.


  • Egg – 4 (Hard Boiled)
  • Potatoes – 2 (Medium – Cut into halves)
  • Onion Paste – 3 Tbsp
  • Ginger Paste – 1 tsp
  • Garlic Paste – ½ tsp
  • Tomato – 1 (Big – chopped)
  • Green Chilli – 2 (Slit)
  • Coriander Powder – ½ tsp
  • Turmeric Powder – 1 tsp
  • Red Chilli Powder – 1 tsp
  • Bay Leaf – 1
  • Cumin Seeds – ¼ tsp
  • Sugar – ½ tsp
  • Salt – According to taste
  • Mustard Oil – 4-5 Tbsp
  • Garam Masala Powder – ½ tsp
  • Chopped Coriander Leaf – 2-3 tsp


  1. Wash and cut the potato in halves. Boil the eggs and potatoes with a pinch of salt till the potato is cooked through. I always boil them in pressure cooker.
  2. Drain the water and let it cool down in fresh cold water for 5-7 minutes. Peel carefully without breaking the white part and with a sharp knife make 4 cut marks on the eggs. Sprinkle salt and turmeric on both and keep aside.
  3. Heat the oil and fry the potatoes and eggs till golden. Take out with a slotted spatula and keep aside.
  4. Temper the same oil with the bay leaf, green chilli and cumin seeds. Fry till the cumin seeds crackles.
  5. Once they start to crackle add the onion paste. Fry on low heat for 5 minutes or till you see oil oozing out from the onion.
  6. Mix in the ginger paste, garlic paste and cook for another 2-3 minutes.
  7. Mix in the coriander and chilli powder in 1 tbsp water and add in next, cook for 30 seconds and then add chopped tomato and little salt and sugar.
  8. Cover and cook till the tomato is soft and mushy. With your spatula mix the tomato to the spice paste to get a smooth consistency.
  9. Cook for a minute and then add the eggs and potatoes. Give it a good mix and then pour in 1 ½ cups of water. Check the salt and adjust as per taste. Cover and let it simmer for another 5-6 minutes till the eggs and potatoes takes on the flavour and taste nicely.
  10. Sprinkle chopped coriander and garam masala powder and serve hot with Soya Keema Rice or Bengali Style Vegetable Fried Rice or Vegetable Pulao or simple steamed rice / roti / paratha.

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