Dim-er Dalna - Egg Curry

Dim-er Dalna

Eggs in any shape or form are easy to prepare for breakfast, lunch or dinner. Hard boiled eggs and boiled baby potatoes in an onion and tomato sauce are an egg-cellent choice for a dinner entree because they go so well with steamed rice.

The sauce is easy to prepare too, because all it requires is for the onions and garlic to be blanched in boiling water and blended with tomatoes, a green chili and ginger, then stir-fried with spices and the potatoes and combined with the eggs. 

Ingredients

3 eggs, hard boiled and split in half

6 baby potatoes, boiled and cut in half

1 large onion, peeled and quartered

6 garlic cloves, peeled

1 green chili, sliced

1 large tomato, diced

4 Tbsp. vegetable oil

1/4 tsp. shah jeera/cumin seeds

1/4 tsp. turmeric powder

1/2 tsp. toasted panch phoron powder (nigella, fenugreek, cumin, mustard, fennel seeds)

1/4 garam masala powder (cinnamon, cloves and cardamom)

1 tsp. ghee, minced cilantro and slit green chilies for garnish

Directions

1. Blanch onions and garlic, drain and save the blanching liquid for gravy.
2. Blend onions and garlic with green chili, tomatoes and salt to taste.
3. Heat oil over medium-high heat and sputter cumin seeds.
4. Pour onion paste over hot oil and simmer with turmeric, panch phoron power and garam masala powder.
5. Stir well and add potatoes, cover and simmer until oil resurfaces.
6. Add a cup of boiling water and bring to a boil.
7. Transfer to serving dish, place eggs around edges with potatoes in the center of dish.

Garnish with ghee, cilantro and green chilies and serve with rice.