Dimer Dalna/ Boiled Egg Curry

In Bengali homes, dalna-style gravies are thicker than usual curries, mildly spiced, and beautifully aromatic with bay leaf, garam masala, and a generous pinch of nostalgia. Every household has its own version — some add potatoes, some don't; some use mustard oil for an authentic touch (I do!), and some temper it with paanch phoron.

What makes Dimer Dalna special for me is how effortless it is — no complex ingredients, no long hours in the kitchen, and yet, the end result tastes like something made with love and patience.

Whether you’re a Bengali missing home or just someone who loves bold, soulful Indian food, this egg curry will win your heart. Scroll down for the full recipe — and don’t forget the rice. You’ll want to soak up every last drop.  

Ingredients:

For Boiled Eggs:

• Eggs – 4 (hard-boiled)

• Salt – ½ tsp

• Turmeric powder – ½ tsp

For the Curry:

• Potatoes – 2 medium (peeled and cut into halves or quarters)

• Onion – 2 medium (finely sliced or grated)

• Tomato – 1 large (chopped or pureed)

• Ginger paste – 1 tsp

• Garlic paste – 1 tsp

• Green chilies – 2 (slit)

• Bay leaf – 1

• Whole cumin seeds – ½ tsp

• Cumin powder – 1 tsp

• Coriander powder – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – ½ tsp (adjust to taste)

• Garam masala powder – ½ tsp

• Sugar – ½ tsp

• Salt – to taste

• Mustard oil – 3 to 4 tbsp

• Water – 1 to 1½ cups (as needed)

• Fresh coriander – chopped (for garnish)

Method:

• Boil the eggs, peel them, and rub with a little turmeric and salt.
• Heat 1 tbsp oil and lightly fry the eggs until golden. Set aside.
• In the same oil, fry the potato pieces with a pinch of turmeric and salt till they get a light golden crust. Remove and keep aside.
• Add more oil if needed. Temper with bay leaf and cumin seeds.
• Add sliced onions and saute until golden brown.
• Add ginger and garlic paste. Saute until the raw smell disappears.
• Add chopped tomatoes, green chilies, and a pinch of sugar. Cook till oil separates.
• Now add turmeric, cumin powder, coriander powder, red chili powder, and salt. Cook the masala well.
• Add fried potatoes and mix well with the masala. Add water to form a gravy.
• Cover and simmer till potatoes are cooked (about 10–12 minutes).
• Add the fried eggs and simmer for another 3–4 minutes.
• Sprinkle garam masala and chopped coriander.
• Turn off the heat and let it rest for a few minutes.

Serve hot with steamed rice, basanti pulao, or luchi/paratha.