Bengali Coconut Egg Curry – Dimer Dalna

Bengali Coconut Egg Curry – Dimer Dalna: aromatic and creamy egg curry slow-cooked in a mixture of spices and coconut milk. The quintessential curry in Bengali cuisine that’s perfect to make any given day. Eaten with Rice, Indian Puff Bread (poori/luchi) or paratha.

Coconut Egg Curry - Dimer Dalna #coconutcurry #eggcurry

Coconut Egg Curry – Dimer Dalna

My recent curry obsession had me going slightly overboard with Indian style Bengali Egg Curry also known as Dimer Dalna or Dimer Malai Curry.

It’s a thick luscious curry made using eggs, coconut milk, aromatic spices like cinnamon, ginger, and cardamom – Simply Said … It’s Yummmm!!

The richness of coconut milk when cooked with spices, adds such velvety texture, giving it a sweet-spicy flavor that simply tantalizes your taste buds.

coconut milk curry recipe using tomatoes

To top it, you add boiled-sauteed eggs along with sauteed potatoes and you are in taste heaven!

I know I’ve used a mouthful of words to describe the recipe, but it seriously deserves all the praises and it’s absolutely easy to make.

Bengali Coconut Egg Curry – Dimer Dalna Ingredients

  • Boiled Eggs – shelled – you can use any variety
  • Boiled Potatoes – optional
  • Coconut Milk
  • Large Onion – thinly chopped
  • Ginger+Garlic Paste 
  • Pinch of Sugar – optional
  • Olive Oil
  • Whole Spices: Cinnamon Stick, Cardamom, Black Cardamom, Cloves
  • Powdered Spices: Coriander Powder, Turmeric, Garam Masala, Red Chili Powder, Salt to taste

The ingredients are extremely easy to find and I’d say most of the homes would have these ingredients.

dimer Dalna

Dimer Dalna

First of all, it gives it this gorgeous orange-yellow color and it tastes even better the next day (which usually works best for workdays/ lunch/dinner).

Now, coming back to the Origin of the recipe, which is often cooked in Bengali Households (people from West Bengal-India).

And is popularly known as : Dimer Dalna or Dimer Malai Curry

Dimer Dalna = Egg Curry

Dimer Malai Curry = Coconut Egg Curry

bengali egg curry recipe on a white plate

 

bengali egg curry

Bengali Egg Curry

How to Make The Coconut Egg Curry:

Just like many Bengali recipes especially curries, this one is also cooked with potatoes, which complements the velvety texture very nicely and makes so filling.

The eggs+potatoes are boiled and then coated with a mix of turmeric, salt, chilies and then lightly sauteed/fried together (for an authentic taste, fry them :).

Then the curry is prepared and finally, everything is mixed and cooked on low heat for a divine taste.

Bengali Egg Curry1

Serving the Bengali Egg Curry:

It’s typically served with boiled rice / steamed rice or some form of rice dish but you may try it with any side of choice.

You can also serve it with Fried Bread also known as Poori or Luchi (in Bengal), or even Paratha or Roti.

I even nosh on it with a bowl of quinoa/couscous and it tastes equally amazing!

As we are approaching the weekend, give this recipe a try for your weekend brunch.

Or simply make ahead for a weekday meal (can be stored in the fridge for 2-3 days).

 

As always, I Looove when you try my recipes and send me pictures & feedback.

Tag me  #easycookingwithmolly on any of the social media below:

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Bengali Egg Curry - Dimer Dalna #eggcurry #coconutcurry #bengalifood #bengali

 

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Bengali Macher Chop (Spicy Indian Fish Croquette)

Quick Bengali Sandesh (Milk Fudge)

 

Yield: 4 People

Bengali Egg Curry in Coconut Milk - Dimer Dalna

dimer malai curry

Bengali Egg Curry in Coconut Milk (Dimer Dalna): aromatic and creamy egg curry slow-cooked in a mixture of spices and coconut milk. The quintessential curry in Bengali cuisine that's perfect to make any given day. Eaten with Rice, Indian Puff Bread (poori/luchi) or paratha. 

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 Boiled Eggs - shelled - you can use any variety
  • 3 Medium Boiled Potatoes - optional
  • 1 Can Coconut Milk
  • 2 Large Onion - thinly chopped
  • 1 Tbsp Ginger+Garlic Paste - i'm using fresh paste
  • Pinch of Sugar - optional
  • 5 Tbsp Olive Oil
  • 2 Tbsp Fresh Cilantro - chopped - for decoration
  • 1 Tsp Coconut Flakes - for decoration
  • *** Whole Spices ***
  • 1 Medium Cinnamon Stick
  • 3 Green Cardamom
  • 2 Black Cardamom
  • 3 Cloves
  • *** Powdered Spices ***
  • 1 Tsp Coriander Powder
  • 2 Tsp Turmeric
  • 1 Tsp Garam Masala
  • 1 Tsp Red Chili Powder
  • Salt to taste

Instructions

How to Make Bengali Egg Curry - Dimer Dalna

  1. In a medium bowl, add eggs, potatoes, a pinch of salt, turmeric and 2-3 drops of water and then lightly mix everything together (coating eggs+potatoes)
  2. Heat 2 tbsp of oil in a large frying pan and lightly saute eggs+potatoes to a golden color.
  3. Remove and keep aside.
  4. In the same pan, add all the whole spices and saute for half a minute on medium heat.
  5. Add chopped onions to the spices, mix and cook covered for a minute.
  6. Now add ginger+garlic paste, all spices and saute on medium heat till the mixture turns pink and the onions are slightly cooked.
  7. Add coconut milk, mix everything together and cook covered on low heat for 5 minutes. (stirring in between).
  8. Now, add the roasted eggs+potatoes, sugar, saute and cook covered for another 5 minutes.
  9. Turn off the heat.
  10. Transfer to a serving bowl.
  11. Decorate with cilantro and coconut flakes. (optional)
  12. Serve Hot.

Notes

Boiled Eggs - you can use any variety like regular white eggs, extra-large eggs, brown shell eggs, etc.

Boiled Potatoes - this is optional but you will find them in most Bengali curries

Coconut Milk - Don't use the coconut milk in a carton, this is made using canned milk

2 Tsp Turmeric - 1 tsp is used to coat eggs+potatoes and 1 tsp for curry

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 345Total Fat: 58gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 192mgSodium: 298mgCarbohydrates: 50gFiber: 7gSugar: 6gProtein: 16g
 

Here are the Old Pics from 2016

Dimer-Malai-Curry

Bengali-Egg-Curry-Coconut-Milk

 

dimer-malai-curry   Bengali-Egg-Curry

40 Replies to "Bengali Coconut Egg Curry - Dimer Dalna"

  • Shyla December 1, 2016 (6:33 pm)

    Hi Molly,
    I tried the recipe, the taste and flavour was spot on. Prefect for cosy winter meal. However, my curry didnt look as red as your picture, any reason why this may be?
    Thank you

    • Molly Kumar December 17, 2016 (9:31 pm)

      Hi Shyla,
      I’m so excited that you tried the recipe and you’ll liked it. I used Kashmiri Red Chilies (which is mostly for color than the chili part of it), that could be the reason. Thanks, Molly

  • Faus April 6, 2016 (3:20 am)

    Roughly what size can of coconut milk should I go for? Can’t wait to try this!

    • Molly Kumar April 6, 2016 (6:20 am)

      Hello Faus, you can buy the ‘13.5 fl oz or 400 ml’ of coconut milk can as you’ll need that much amount for serving 4 people however you can always add less or more coconut milk depending on your taste 🙂 Looking forward to your trying the recipe.

  • Tamara March 11, 2016 (9:30 pm)

    Molly, I made your Bengali Egg Curry for an all Indian food dinner party for 10 a couple of weeks ago… several guests were vegetarian. Your recipe was a huge hit! Just fantastic!

    • Molly Kumar March 24, 2016 (5:34 am)

      AWEEEEE – THANKS a TON Tamara – Thats very sweet of you and I’m thrilled to know that people liked it – Hugs

  • Jill Campbell March 10, 2016 (2:32 am)

    Looks DELISH! I was introduced to Indian food when I lived in London, England for 8 years and have been obsessed ever since. I am always looking to up my flavour-game so this recipe is right up my alley. Thanks for sharing 🙂

  • Manju March 4, 2016 (9:16 pm)

    Another fine example of how Bengali and Kerala cooking has a lot in common. We make an egg curry that is pretty much the same! How cool!

    • Molly Kumar March 11, 2016 (4:40 pm)

      That is awesome Manju and seriously, many of our regional Indian recipes carry similar tastes and ingredients. Thanks for visiting – Hugs Molly

  • Lindsey March 3, 2016 (2:08 am)

    So many good flavors!! I’ve never seen eggs cooked in curry like that. I’d love to give it a try 🙂

  • Heather March 3, 2016 (12:29 am)

    Absolutely gorgeous!! I love the coconut milk, the recipe is amazing and the pictures are beautiful!! Excellent!!!

  • Lisha Aravind March 2, 2016 (1:25 pm)

    love this egg curry. I am from Kerala and love the flavor of coconut milk. But never tried this coconut milk egg combination. Will try. Thanks for the recipe..

    • Molly Kumar March 4, 2016 (6:28 am)

      Coconut Milk adds so much creamy texture, you should definitely try.

  • Pie March 1, 2016 (7:44 pm)

    I love a perfectly concocted dish using coconut milk and spices! This curry dish intrigues me 🙂

  • Uma Srinivas March 1, 2016 (5:59 pm)

    Molly this looks wonderful. To replace egg what can i add? May be baby potatoes!

    • Molly Kumar March 4, 2016 (6:35 am)

      Thanks Uma, you can definitely add baby potatoes or any kind of kofta’s

  • Renz March 1, 2016 (5:02 pm)

    I’m always on a curry kick.. ha so I understand. We don’t use a lot of coconut milk when we are currying. Def going to pin this to try this curry

  • Razena March 1, 2016 (2:49 pm)

    I love egg masala (my friend usually orders from a restaurant near the office), but I’ve never made it or egg curry myself since I had no clue what spices to use. Thanks for sharing your recipe because it will definitely come in handy 🙂

    • Molly Kumar March 11, 2016 (7:31 pm)

      That would be great Razena, do give it a try – it tastes absolutely yummmm – Thanks for visiting.

  • Jenn February 29, 2016 (12:21 am)

    This dish looks like comfort to me. I’m going to need to restock my spice cupboard so I can make this soon.

    • Molly Kumar February 29, 2016 (3:03 pm)

      Thanks Jenn – look forward to you making it 🙂

  • Lizzie February 28, 2016 (8:06 pm)

    Yum, I love egg curry, never tried one with coconut milk though

    • Molly Kumar February 29, 2016 (3:28 pm)

      You should give it a try then Lizzie, it’s absolutely creamy and delicious 🙂

  • Platter Talk February 27, 2016 (5:15 pm)

    What a beautiful dish you have created here; I would love to sit down and enjoy this with you! Thanks so much for sharing.

    • Molly Kumar February 29, 2016 (3:33 pm)

      Thanks Dan, you’re most welcome & would be awesome to share it with you 🙂

  • Emma February 27, 2016 (3:47 pm)

    I’ll be the first to admit that whilst I’m a huge curry fan I never know the difference between a bengali curry, keralan or otherwise! Very informative post! I love egg in curry so this is right up my street 🙂

    • Molly Kumar February 29, 2016 (3:44 pm)

      Thanks Emma, glad it helped a little with the information on the Bengali Curry.

  • Jacqueline Meldrum February 27, 2016 (3:37 pm)

    Looks good Molly. I’ve never tried or made an egg curry before.

  • swayam February 27, 2016 (3:04 pm)

    MOlly this looks so so so scrumptious!! I want to dig in now .. NOW!!

  • Lucy February 27, 2016 (2:59 pm)

    I’ve never tried an egg curry before but the colours are just amazing! Looks delicious

  • Eileen February 27, 2016 (6:18 am)

    Wow, this looks just amazing! I have a big writing day tomorrow and I will need comfort food for dinner. This will be my dinner The family all working and they will have it the next day. Wonderful recipe

    • Molly Kumar February 29, 2016 (3:43 pm)

      Thanks Eileen, I hope you enjoy the recipe as much as we do 🙂

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