DIMER DALNA / EGG POTATO CURRY

This is a simple Bengali recipe, very quick, can be made ready within 30 minutes. You may call it 'spicy egg curry with potatoes'.  The best thing is to crinkly, shallow fried skins of hard boiled eggs, which put further in spicy curry, really makes significant difference.

INGREDIENTS:
4 hard boiled Eggs (peeled)
4 small Potatoes (peeled & parboiled)
1 medium Onion (half diced & half paste)
1 tsp Garlic paste
1 tsp Ginger paste
3/4 cup Tomato puree
3/4 tsp Turmeric powder
2 Jalapeno (seeded and minced)
1/2 tsp Red Chilli powder
1/2 tsp Cumin seeds
1 Bay Leaf
1/2 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Sugar
2 tbsps fine chopped Coriander Leaves
1 tsp Clarified Butter (ghee)
4-5 tbsps Mustard Oil or vegetable Oil
Salt to taste

METHOD:

Cut peeled eggs two/three shallow slits diagonally. Smear with little salt and keep aside for 15 minutes.

Cut each potato in two pieces.

Heat oil in a non-stick skillet. Fry potatoes and eggs seperately till those turn into golden brown. Remove from oil with slotted spoon and set aside. Leave remaining oil in the pan.

Add bay leaf, sugar and cumin seeds in the remaining oil. Saute for 30 seconds. Now add diced onions and jalapeno in it. Fry till onions turn golden brown. Add onion paste, garlic and ginger paste in it. Fry another 4- 5 minutes in medium heat.

Add turmeric powder, red chilli powder, coriander powder, garam masala and saute for 2 minutes. Now add tomato puree with salt in it. Fry for another 4-5 minutes, till tomatoes well mixed up with the spices and masalas, leaves oil from the side of skillet. Add fried eggs and potatoes in it, Fold well for 2-3 minutes.

Pour 1 cup warm water in it. Keep it covered on low flame for another 5 minutes. Add coriander leaves and clarified butter in it. Mix nicely. Remove from heat.

Serve hot with steamed rice, roti or naan.