Dimer Dalna

Mallika Basu - Dimer Dalna

Cooking the special coconut sweets for Bengali New Year virtually sucked the life out me. Life is hard enough without having to stir milk for 40 minutes with a result that worsens hay fever. What I needed to restore my faith in quick Indian cooking was a simple Indian recipe that hit the spot and took no time to make. Genius! I decided on Bengali egg curry or dimer dalna, a sublime tomato curry with crinkly skinned hard boiled eggs nestled in it. Our cook made this at home with plain rotis as a sure fire way to make us whiny kids eat eggs. The best part of it is the crinkly, shallow fried skin of the hard boiled eggs. As you know, I'm not a big fan of pre-frying before further cooking, but with the eggs in this curry, it really makes a difference.


Cook the eggs for 15 minutes until hard boiled. Puree the onion, garlic and ginger together with a tablespoon or two of warm water in a small food processor or blender. If you don’t have this, you can chop the lot finely.

When the eggs are done, shell them, make two diagonal slits in them and rub them with half of the turmeric and chilli powders and some salt.

Now make the dalna or gravy.

Heat three tablespoons of oil and when hot, add the whole spices and the sugar. When they start spluttering, add the pureed onion, garlic and ginger mixture with a pinch of salt.

Fry this mixture on a high heat until it starts changing colour from white to golden brown. You may need to add warm water a tablespoon at a time to prevent the mixture from sticking to the bottom of the pan. When the onions lose their raw smell and go pale brown, add the remaining turmeric and chilli powder, the tomatoes chopped in pieces and keep frying for five minutes.

Now the pungent smell of the masalas will go, so add the quartered potatoes, half a cup of hot water, cover and simmer to cook the potatoes.

In the meantime, heat one tablespoon of oil and when hot shallow fry the eggs until pale brown and crinkly on either side.

When the potatoes are cooked, mix in the eggs, the garam masala and salt to taste. Serve Dimer Dalna hot with parathas or freshly cooked rice.

38 responses to “Dimer Dalna”

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  2. asha says:

    Ooh!! Lovely.Our Sunday lunch was Egg curry with rice!:))

  3. Manjula says:

    First time visitor here.. Great pictures, like your banner image.
    This post reminds me..I haven’t made Egg Curry from a long time. Really like the idea of rubbing the spice powders on the cooked eggs before adding to the gravy.

  4. Reena says:

    egg in any form and i love them. your egg curry looks fabulous.

  5. Meena says:

    Sounds delish! I love egg curries, it’s always one of those hearty dishes I fall back on when time’s the enemy. No wonder how you make them, eggs are a class of their own! 🙂

  6. Chris Foley says:

    Great recipe! I just posted an article on the benefits of Indian spices (+ an excellent Punjabi Kadhi recipe) on my blog – http://www.chrisfoley.ca

  7. […] Quick and easy egg curry (tags: recipe indian eggs main_course) […]

  8. Rahul says:


    Thanks a lot, I had forgotten how to do the eggs, now it’s just like I remembered with the crinkled brown skin on the eggs….Thanks,

  9. Deepak says:

    I am going to cook first time,lets see how it comes.

  10. Zahra says:

    Wow! I just made this with rice and roti. I sure hope it tastes as good as it looks. My first time experimenting with this dish in my home but had it before in Bangladesh. Hope mine tastes as good. Thanks for the recipe. 🙂

  11. […] it that way. Finally, I got the idea to make shallow slits in the eggs before seasoning them from Mallika’s recipe for the same dish — I think it helps the spices to permeate the eggs, and plus it looks […]

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  18. Michelle says:

    Visited India and stayed in Mumbai for 6 months last year! Must SAY that this dish came out delish! Added some extra spices, but smelled just like INDIA! Thanks for a such a great recipe!

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  33. kanchan says:

    Hi there Mallika,
    the ingredients say tomatoes but tomato puree is stated in recipe. Which should I use? Thanks and cheers

    • Mallika says:

      Hi Kanchan, so sorry looks like some of edits to the post hadn’t been saved. Now amended. I prefer fresh tomatoes in this, but you can just as well substitute for 2 tablespoons of tomato puree, adding more water to loosen the curry. Good luck!

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  36. can i have more recipes with eggs, it will be helpful thanks mallika

  37. i will definitely try this for breakfast. This is more easy going with appam and chapathy. Thanks for sharing this post.

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