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Dimer Dalna or Bengali egg curry recipe is a lightly spiced egg curry. Hard-boiled eggs are fried first with salt and turmeric powder and then added to the flavourful curry.

Bengali Egg Curry

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Course: curry, Main Dish
Cuisine: Indian, indian cuisine
Keyword: bengali egg curry, boiled eggs, egg curry, egg curry recipe, egg recipes
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
Author: Rekha Kakkar


  • 4 Eggs
  • 3 mustard oil Virgin/kacchi ghani
  • 1 teaspoon Ginger Garlic Paste
  • 3-4 green chillis
  • ¼ cup onion chopped
  • ½ cup tomato large
  • 2 tablespoon tomato puree
  • 1 teaspoon Salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon panch phoron
  • 2 leaves bay


  • Boil the eggs and peel them.
  • Now make incisions with a knife and rub them with turmeric and salt.
  • Heat the oil till it starts to smoke, reduce the heat and gently put the eggs in hot oil one by one. Cook them while turning the sides till the brown spots start to appear and the skin looks crinkled.
  • Take the eggs out of the pan and keep aside.
  • In the remaining oil add bay leaf and panch phoron (Bengali whole spice mix)
  • When spice start to sizzle add chopped onion and slit green chilies.
  • On slow heat cook the onions till they become translucent.
  • Add grated ginger, ¼ teaspoon turmeric, 1tsp red chili and mix.
  • Add finely chopped tomato and 2 tablespoon tomato puree.
  • Cook for few minutes till tomatoes are mashed and pulpy.
  • Add 1tbsp coriander powder and garam masala powder.
  • Add 200ml of water and bring the gravy to boil.
  • Add fried eggs, simmer them with gravy for few minutes, garnish with fresh coriander leaves and serve hot.