Bengali Recipe Dimer Jhol

Ingredients

• 10 boiled eggs
• 2 medium potatoes, peeled and cut into wedges
• 2 onions, chopped
• 1 tomato, chopped
• 1 tbsp ginger and green chilli paste
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala Powder
• 2 bay leaves
• 1 (1 inch) cinnamon stick
• 2 green cardamoms
• 2 cloves
• 2 green chillies
• to taste Salt
• 2 tbsp mustard oil (or any cooking oil)
• Fresh coriander
• 1 cup, as needed Water

Steps

1. First, boil the eggs with a pinch of salt and a few drops of oil for about 10 minutes. This helps prevent the eggs from cracking while boiling. Switch off the flame cool it. Remove the shells. Then marinate the eggs with haldi powder and salt. Keep aside for 2 minutes.
2. Heat mustard oil in a kadai and add panch phoron. Let it crackle for a few seconds. Add the chopped onion and sauté until it turns light golden brown. Add the potato and cook until it becomes slightly tender. Next, add turmeric powder, cumin powder, and chicken masala. The chicken masala gives the curry a rich and delicious flavor. Add the prepared masala paste and fry well until the raw smell disappears.
3. Pour in water as needed and bring it to a boil. Add the boiled eggs, then cover and cook on a low flame until the potatoes are fully cooked and the eggs absorb the flavors of the curry.
4. Serve hot with steamed rice.