Dimer Dalna Recipe or Egg Curry Recipe – the Bengali Way, How to make Bengali Egg curry

  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 25m

The closest an eggetarian can get to tasting chicken curry! This is also a very good recipe for the not so confident cook. There is no way that you can mess this up… deliciousness is guaranteed.

This curry is flavoured mostly by ginger.


  • Eggs- 4 boiled
  • Potatoes- 2 boiled
  • Onion- chopped 1 cup
  • Tomatoes chopped- 1/2 cup
  • Ginger grated- 2 tsp
  • Cinnamon- 2 sticks of 1 inch each
  • Cloves- 2
  • Cardamom- 2-3
  • Bay leaves- 2-3
  • Turmeric powder- 1/2 tsp
  • Chilli powder- 1 tsp
  • Salt- to taste
  • Coriander powder- 1tsp
  • Sugar- 1 tsp
  • Water boiling- 3/4 cup
  • Coriander finely chopped- 2 tsp


Peel the eggs and prick them with a knife.

Peel and halve the potatoes.

In a wok, heat some oil. When hot, add the whole spices. Fry for 1 minute.

Add the onions and fry on medium heat for 2-3 minutes. When soft, add the turmeric and chilli powders. Fry for 1 minute.

Now add the tomatoes. Mix well. Add the salt and sugar. Cover and cook. The salt draws out water fro the vegetables and together with the sugar makes it into a nice mushy mixture.

Meanwhile, in another pan, add 2 tsp of oil and fry the eggs and potatoes till the eggs are a lovely light golden and the potatoes are lightly fried.

When the tomato mixture has cooked, add 3/4 cup of boiling water. Bring the mixture to the boil , and to this pot of boiling deliciousness, add the eggs and potatoes.

Now add in the grated ginger. I can assure you the taste of grated ginger is really really good.

Let it boil for 5-7 minutes.

Garnish with coriander and serve with rice or rotis.

Tags: , Ingredients: If you like this recipe, please share, or leave a comment below. It only takes a click!