Allergens in Dimer Dalna: egg, mustard.
Ingredients
Quantities for 4.
- 6, hard-boiled and peeled Eggs
- 3 medium, halved Potato
- 2 medium, finely chopped Onion
- 2, finely chopped Tomato
- 1 tbsp, grated to a paste Ginger
- 5 cloves, crushed Garlic
- 1.5 tsp, divided Turmeric
- 1 tsp Chilli Powder
- 1.5 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 2 Bay Leaf
- 1/2 tsp Garam Masala
- 4 tbsp Mustard Oil
- 1/2 tsp Sugaroptional
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- 500ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the eggs 9 minutes from cold water, then cool them under the tap so the shells come away cleanly.
- Prick each peeled egg four or five times with a fork. This lets the masala get past the surface.
- Mix the ground spices with 4 tbsp water into a paste before you start; dry powders scorch in hot mustard oil.
Method
- Heat the mustard oil to smoking in a kadhai, then reduce to medium.
- Roll the pricked eggs in 1/2 tsp turmeric and 1/2 tsp salt and fry them 3-4 minutes, turning, until blistered and golden. Lift out.Keep a lid handy. Eggs spit violently in hot oil for the first few seconds.
- Fry the halved potatoes in the same oil for 6 minutes until browned on the cut sides. Set aside.
- Add the bay leaves and cumin seeds to the oil and let them crackle 15 seconds.
- Add the chopped onion and fry 8-10 minutes until deep golden brown.This browning is where the whole flavour of the gravy comes from. Do not stop at pale.
- Stir in the garlic and ginger and cook 1 minute, then add the tomato and cook 4 minutes until it breaks down.
- Add the spice paste and fry 5-6 minutes, splashing in water whenever it catches, until oil pools at the edge.Oil separating from the masala is the signal to move on, nothing else is.
- Return the potatoes with 500ml water, the sugar and salt. Simmer covered 15 minutes until tender.
- Add the fried eggs and simmer uncovered 5 minutes so they take on colour.
- Stir in the garam masala, scatter the coriander leaves, and rest 5 minutes before serving with rice or luchi.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat in a pan with a little water. The eggs firm up in the fridge but soften again on reheating.
Nutrition Good estimate
One serving of Dimer Dalna (439 g) is about 381 calories, or 87 calories per 100 g.
Medium protein: 13 g a serving, 14% of the calories
| Per serving439 g | Per 100 g | |
|---|---|---|
| Calories | 381 kcal | 87 kcal |
| Protein | 13.4 g | 3 g |
| Carbohydrate | 35.8 g | 8 g |
| of which sugars | 6.1 g | 1 g |
| Fibre | 5.7 g | 1 g |
| Fat | 21.6 g | 5 g |
| of which saturated | 3.9 g | 1 g |
| of which unsaturated | 15.8 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.