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| Deem-er Dalna |
Ingredients
6 eggs, boiled
peeled & cut in half
1 large Russet
potato, cut in bite-size pieces
2 cups chicken
broth
2 onions, quartered
4 pods garlic
1 tsp. tomato paste
(I use Hunt’s)
2 tomatoes, cubed
1 Tbsp. ginger
paste
1 tsp. garam masala
4 Tbsp. vegetable
oil
1 tsp. cumin seeds
1 bay leaf
1 cinnamon stick
1 star anise
1 tsp. ghee
½ tsp. sugar
1-2 green/red fresh
chilies, slit
Chopped cilantro
Salt to taste
Method
1. Boil eggs for 5 minutes, set aside for 20 minutes, peel and cut in half.
2. Fry eggs in 1 Tbsp. oil, cut side down, until golden brown and set aside.
3. Blanch onions & garlic in
a cup of boiling water and drain.
4. Purée blanched items, tomatoes,
tomato & ginger pastes & garam masala.
5. Heat remaining 3 Tbsp. oil
in a skillet over medium-high heat.
6. Sputter cumin seeds, bay
leaf, cinnamon stick, and star anise.
7. Add puréed mixture & salt, cover & simmer on low heat until oil resurfaces.
8. Heat chicken broth in microwave
and pour into skillet.
9. Add potatoes & eggs, cover and cook until gravy is reduced by half.
10. Adjust
salt & garnish with sugar, ghee, fresh chilies & cilantro.
11. Serve over hot steamed rice or with chapatis.