Egg Curry Recipe or Dim er Jhol

Egg Curry Recipe or Dim er Jhol

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This Egg Curry Recipe or Dim er Jhol I prepared in Bengali Style with Potatoes,frying boiled eggs and simmering in a tomato based curry flavoured with various aromatics .

Preparation Time - For boiling Eggs around 10 min ( this time may slightly vary) and frying 1-2 min,frying Potatoes 3-4 min and other preparation 10 min.

Cooking Time - Around 25 min

Ingredients:-

1. 3 Eggs boiled then de shelled ,after this just give small cuts on the egg in 1-2 place,then fried with sprinkle of turmeric powder and salt.
2. 3 medium Potatoes cleaned ,washed ,peeled and halved( I left some peel on the Potatoes ),then fried with sprinkle of salt and turmeric powder.
3. 1/2 cup sliced Onion
4. 1/4 th cup onion paste.
5. 1 teaspoon crushed garlic
6. 1 teaspoon ginger crushed ( around 1 inch ginger)
7. Fresh sliced chilly ( use as per your heat tolerance
8. 1/2 cup chopped Tomato
9. Wet Spice/Masala Paste ( 2 tablespoon water + 1/2 teaspoon Cumin/Jeera Powder + 1 teaspoon Coriander/Dhaniya Powder+ 1/4 teaspoon of Turmeric Powder + 1/4 teaspoon of Paprika or Kashmiri chilly powder + 1/4 teaspoon of Sugar )
10. Whole Spices ( 1/4 teaspoon Jeera/Cumin seeds + 1 Bay leaf/tejpata + 2 green cardamoms/elaichi (pods opened) + 2 cloves /lobongo+ 1/2 inch Cinnamon/Darchini )
11. Bengali Style Garam Masala ( 2 green cardamoms/elaichi+ 2 cloves/lobongo+1/2 inch Cinnamon/darchini ) grind it.
12. Mustard oil ( you can used vegetable oil ) 2 teaspoon for frying eggs and Potatoes ( use more oil if needed) and 3 teaspoon for making the Egg curry.
13. Water (preferably warm ) about 1 + 1/4th cup to make the curry ( depending on the choice of your curry consistency use little less or more water ).

Preparation:-

1.Boil the Eggs with enough water and add little salt then remove the shell and fry the Eggs with 1-2 teaspoon of oil with sprinkle of turmeric powder and salt and keep them aside.
2. If needed add little more oil and fry the Potatoes with sprinkle of turmeric and salt and keep them aside.
3.Prepare the wet spice paste/masala paste.(point 9 under ingredients)
4.Prepare the Bengali style garam masala ( point 11 under ingredients)
5.Chop/slice/crush the vegetables as mentioned above under ingredients.
6. Prepare the onion paste with as much little water as possible.

Cooking:-

1. In the same utensil( I used a thick bottom pan ) where you fried the egg and Potato add 3-4 teaspoon oil and let it warm up.
2. When the oil is warm add the whole spices ( point 10 under ingredients) and let them infuse their flavours into the oil.Then add the crushed garlic and fry till it starts turning light brown.
3. Then add the sliced Onion( add very little salt,this will help to cook the onion fast) and fry the onion til its sides starts turning brown.At that point add the onion paste and fry the onion paste til oil seeps out.
4. Next add the crushed ginger  and fry for 40-50 second followed by the chopped tomatoes and the wet spice paste.
5. Mix and cook covered opening intermittently to check so that it does not burn til oil seeps out.
6. Then add the fried Potatoes and mix everything.
7. Then add the boiled and fried Eggs and mix.
8. Add water ( preferably warm) [I added around 1 and 1/4th cup]and salt as per your taste and mix gently.Cook covered til the Potatoes are cooked.
9. Lastly add the garam masala  and mix,at this point if you want you can add the fresh sliced chilly( you may even crush the fresh chilly and add),I did not add the chilly now,I used it as garnish.
10. Just cook for 30 seconds.
11. Egg curry is ready to be served( I garnished with fresh chilly).It goes well with hot steamed Rice/Roti or Paratha.

Pictures:-