Dimer Kalia Recipe for you to learn Bengali style Egg Curry

Dimer Kalia Recipe

Dimer Kalia Recipe is a rich Bengali curry prepared with hard-boiled eggs, best matched with perfectly boiled rice.  Every part of India has its own iteration of the egg curry, but the genius of this version is that it makes use of pan-fried boiled eggs. The boiled eggs, lightly covered in salt and turmeric, are fried in oil till they are golden. The outer layer makes the gravy hold faster to the egg, rather than it just sliding off its flat surface. It’s aromatic with whole spices and the gravy is flavoured with ground spices, plenty of onion, ginger, and garlic paste.

Things to make Dimer Kalia Recipe

  • 4 eggs
  • ¼ cup mustard oil(recommended, but optional)
  • 2 onions 1 thinly sliced and 1 finely chopped
  • 1 tbsp ginger, garlic paste (or finely chopped)
  • 2 red tomatoes, finely chopped
  • 1- tablespoon tomato paste (optional)
  • 3 green chilli slits
  • Salt as per taste
  • Fresh Coriander leaves for garnishing, finely chopped.
  • Few Cashew (optional)

Panch Puran (Bengali Five Spices)

Panch Puran plays an important role in the distinct aroma of Bengali cuisine. It is a colourful and aromatic blend of five different spices, such as Nigella seeds, black mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds. Some prefer to dry roast the spices and then store it.

Spices: Dimer Kalia Recipe

  • Turmeric powder 1 tsp
  • Teaspoon chili powder 1 and ½ tsp
  • 1 bay leaf
  • Garam masala 1 tsp of
  • Panch Purab 1 tsp

Process to make this amazing curry

Boil the eggs, for 7-8 minutes, not more than that. Place the eggs in cold water, so that it doesn’t get over-boiled. Peel off the shell. Coat the eggs with a pinch of salt, 1/2 tsp of turmeric powder. Mix it well.

Also Read: Shorshe Ilish (Ilish Maach er Jhal) Try it out at home

Place a pan on medium heat and pour oil (Mustard oil, recommended). Once the oil is heated up, add the eggs. Toss it till golden. Don’t fry for too long otherwise, the texture of the egg will become rubbery. Take it off the pan, when done. Add 1 tbsp of oil in the same pan, and add 1 tsp of Panch Puran and bay leaf. Let it sizzle for a few seconds.

Very common dish for Indian enjoyed almost all states

Add the chopped onions, fry it till golden brown. And then add 1tsp salt or as much required as your taste. Add 1 tbsp Garlic paste, 1 tsp of turmeric powder and 1 tsp red chilli powder. Mix it well on high flame, for a minute. Add 1 tbsp Ginger paste, mix it well. Add the chopped tomatoes, try to smash a few of them while cooking. This gives a texture to the curry. Stir well until the tomatoes get soft and oil comes out from the spices. Cook it for 5 minutes.

Add water, if it becomes too dry. (Don’t make it too watery) Add salt if required. Add the fried-boiled eggs, and green chilli slits. Stir it for a minute. When the gravy thickens, add Garam masala over it. Garnish with chopped coriander leaves and cashew, and serve Dimer Kalia hot with boiled rice.