Egg curry/Dimer Dalna
Dimer Dalna is the versatile egg in a gravy based dish. Have it with steaming rice and you don’t need anything else. It is a simple, no fuss, easy to make dish when your fridge is empty. In the Bengali preparation the egg is fried till bubbles appear on the skin. They taste real good but then I decided to skip the step. Why take in more oil than is necessary?
Ingredients
4 eggs, hard boiled
1 onion, pureed
1 tomato, pureed
1 tbsp ginger garlic paste
1 tbsp readymade tomato puree
1 tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp fenugreek seeds
1 tsp garam masala
½ tsp cinnamon powder
½ tsp cardamom powder
Heat some oil and add the fenugreek seeds. Add the ginger garlic paste and sauté for a few seconds.
Add the onion paste and fry till the onion turns pinkish.
Add the tomato paste and ready-made tomato puree. Cook till oil starts leaving the sides.
Add the salt, coriander powder, cumin powder, turmeric powder, red chili powder and garam masala. Fry for a few seconds. Add some water and bring to a boil.
Add the eggs, cover and simmer for 10 minutes. Before taking it off the flame add the cinnamon powder and cardamom powder. Garnish with chopped coriander leaves.
Dimer Dalna is the versatile egg in a gravy based dish. Have it with steaming rice and you don’t need anything else. It is a simple, no fuss, easy to make dish when your fridge is empty. In the Bengali preparation the egg is fried till bubbles appear on the skin. They taste real good but then I decided to skip the step. Why take in more oil than is necessary?
Ingredients
4 eggs, hard boiled
1 onion, pureed
1 tomato, pureed
1 tbsp ginger garlic paste
1 tbsp readymade tomato puree
1 tbsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp fenugreek seeds
1 tsp garam masala
½ tsp cinnamon powder
½ tsp cardamom powder
Heat some oil and add the fenugreek seeds. Add the ginger garlic paste and sauté for a few seconds.
Add the onion paste and fry till the onion turns pinkish.
Add the tomato paste and ready-made tomato puree. Cook till oil starts leaving the sides.
Add the salt, coriander powder, cumin powder, turmeric powder, red chili powder and garam masala. Fry for a few seconds. Add some water and bring to a boil.
Add the eggs, cover and simmer for 10 minutes. Before taking it off the flame add the cinnamon powder and cardamom powder. Garnish with chopped coriander leaves.
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