Traditional Bengali Recipe Potato And Egg Curry / Dimer Dalna / Aloo Diye Dimer Jhol

Ingredients :

1. Egg - 4

2. Potato Medium ( peel ) - cut medium Size Cubes

3. Turmeric Powder As Required

4. Salt To Taste

5. Tomato  Puree - 1/2 cup

6. Onion  - 4 Table spoon Paste

7. Garlic - 2 Table Spoon Paste

8. Kashmiri  Dry  Red  Chili  Paste   ( for Color )   -  2 Table Spoon

9. Dry Red Chili Paste - 1 Table Spoon

10. Ginger Paste - 1 Table Spoon

11. Cumin Paste - 1 Table Spoon

12. Coriander Paste - 1 Table Spoon

13. Garam Masala Powder - 1 Tea Spoon

14. Mustard Oil As Required

15. Whole cumin Seeds - 1/2 Tea Spoon

16. Bay Leaf - 1 Pieces

17.  Crushed Cardamom - 1 pieces

Method :

1. Step - 1 , Take a pressure cooker .  Then add water  and add 4 pieces egg . Switch on the flame . Medium Heat . Cover and close the lid . Pressure cook for 2 whistles . Then switch off the flame . Keep aside for 15 minutes .

2. Step - 2 , After 15 minutes , open the cover . Boiled eggs transfer to a bowl . Now wash  to   the eggs under running  cold water  and  peel them .  Transfer to a bowl .

3. Step - 3 ,  Take a boiled eggs . Mix 1 tea spoon  turmeric powder . Rub all over eggs . Keep aside .  Cover  and marinate for about 10 minutes .

4. Step - 4 , Take a wok . Then add oil .  Heat for oil 3 minutes . When oil hot and smoking . Then add  boiled marinated eggs . Fry on both sides till  golden brown color ( about 5 minutes on each side ) . Then take them out of  the wok or kadai .  Remove excess oil . Fry remaining boiled eggs in the same way except do not add oil .

5. Step - 5 , Same wok and same oil . Heat for oil 2 minutes . Then add  whole cumin seeds 1/2 tea spoon , bay leaf 1 pieces and add crushed cardamom . Stir for a few seconds .  When  nice aroma comes out  . Then add cubes potato  and fry for golden brown color . Then add salt to taste and add turmeric powder pinch or 1/3 tea spoon . Mix well . Saute for 2 - 3 minutes . Then add Garlic paste and onion paste . Medium heat . Mix well . keep Stirring . Saute for 2 - 3 minutes . Fry till golden  brown color .  When oil completely separates . Then add  tomato puree 1/2 cup . Saute for 2 minutes . Then add ginger paste  1 table spoon , kashmiri dry red chili paste  2 table spoon , dry red chili paste   1 table spoon , cumin paste  1 table spoon and  coriander paste . Mix well . Keep stirring . Saute for all spices till oil separates . Then add fried eggs and  add garam masala powder 1 tea spoon . Mix well . Saute for 1 minutes . Then add 1 glass  water . Mix well . Cover it . High Heat for 5 minutes . When it is start  to boiling  . Then , Reduce  heat to low . simmer for 10 minutes .  Cook till potatoes are tender &  cooked .

6. Step - 6 , After 10 minutes , open the cover  . When  potato are completely tender  & cooked . Gravy is  thicken  . Then switch off the flame . Transfer to a serving bowl .

7. Serve hot with steam rice , paratha or roti .