East Indian
Dim Curry (Bengali Egg Curry)
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Dim Curry (Bengali Egg Curry) is East Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Hard boil the eggs, peel, and prick each a few times, then rub with a little turmeric and salt and shallow fry in 1 tablespoon of mustard oil until the skins blister; set aside.
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Heat the remaining mustard oil in a pan until it shimmers, then temper with the panch phoron and bay leaf.
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Add the onion and fry until golden brown, about 8 minutes, then stir in the ginger-garlic paste.
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Add the tomatoes, turmeric, chili powder, cumin-coriander, and salt, and cook until the oil separates from the masala.
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Pour in the water, bring to a simmer, and cook for 8 minutes until the gravy thickens slightly.
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Slide in the fried eggs and green chilies and simmer for 5 minutes so the eggs soak up the gravy.
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Finish with cilantro and serve hot with steamed rice.
Watch how to cook Dim Curry (Bengali Egg Curry)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A East Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Dim Curry (Bengali Egg Curry), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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The protein alongside
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What it is eaten with
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dim Curry (Bengali Egg Curry) carries eggs. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Aloo Posto (Potato in Poppy Seed Paste) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 240 kcal
- Protein
- 10 g
- Carbs
- 12 g
- Fat
- 17 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 480 mg
- Saturated fat
- 4 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Dim Curry (Bengali Egg Curry) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.