Published on

Authentic Bengali Egg Curry Recipe - Niramish Dim er Jhol

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍲 About This Dish

Bengali Egg Curry, known as Niramish Dim er Jhol in Bengali, is a quintessential dish from the vibrant state of West Bengal in India. This humble yet flavorful egg curry is a staple in Bengali households, offering a delicate balance of spices and textures that showcase the region's culinary heritage. Niramish Dim er Jhol is a medium-spiced dish that highlights the unique flavors of Bengali cuisine, making it a beloved comfort food for many.

đŸŒļī¸ Ingredients Overview

Traditional Ingredients:

  • Dim (āĻĄāĻŋāĻŽ/Eggs) - 6
  • Potato (āĻ†āĻ˛ā§) - 2 medium, diced
  • Tomato (āĻŸāĻŽā§‡āĻŸā§‹) - 1 large, chopped
  • Onion (āĻĒā§‡āĻāĻ¯āĻŧāĻžāĻœ) - 1 large, finely sliced
  • Ginger (āĻ†āĻĻāĻž) - 1-inch piece, grated
  • Mustard Oil (āĻ¸āĻ°ā§āĻˇā§‡āĻ° āĻ¤ā§‡āĻ˛) - 3 tbsp
  • Turmeric Powder (āĻšāĻ˛ā§āĻĻ āĻ—ā§āĻĄāĻŧāĻž) - 1 tsp
  • Cumin Powder (āĻœāĻŋāĻ°āĻž āĻ—ā§āĻĄāĻŧāĻž) - 1 tsp
  • Coriander Powder (āĻ§āĻ¨āĻŋāĻ¯āĻŧāĻž āĻ—ā§āĻĄāĻŧāĻž) - 1 tsp
  • Red Chili Powder (āĻ˛āĻžāĻ˛ āĻŽāĻ°āĻŋāĻš āĻ—ā§āĻĄāĻŧāĻž) - 1/2 tsp
  • Green Chilies (āĻšāĻ°āĻŋāĻŽāĻ°āĻŋāĻš) - 2, slit
  • Salt (āĻ¨ā§āĻ¨) - to taste
  • Fresh Coriander Leaves (āĻ§āĻ¨āĻŋāĻ¯āĻŧāĻž āĻĒāĻžāĻ¤āĻž) - for garnish

✨ What Makes It Special

Bengali cuisine is renowned for its subtle yet distinct flavors that are brought to life through a careful selection of spices and cooking techniques. While Niramish Dim er Jhol is a vegetarian version of the traditional egg curry, it doesn't compromise on taste or authenticity. The use of mustard oil and a blend of ground spices gives this dish its unique aroma and flavor, setting it apart from other regional variations in India.

📝 Ingredients

For the Spice Blend (Masala):

  • Whole Cumin Seeds (āĻ—ā§‹āĻŸāĻž āĻœāĻŋāĻ°āĻž) - 1 tsp
  • Whole Coriander Seeds (āĻ§āĻ¨āĻŋāĻ¯āĻŧāĻž āĻ—ā§‹āĻŸāĻž) - 1 tsp
  • Whole Black Peppercorns (āĻ—ā§‹āĻŸāĻž āĻ—ā§‹āĻ˛āĻŽāĻ°āĻŋāĻš) - 1/2 tsp
  • Whole Dry Red Chilies (āĻ—ā§‹āĻŸāĻž āĻ˛āĻžāĻ˛ āĻŽāĻ°āĻŋāĻš) - 2

Grind these spices to a fine powder for an aromatic masala.

👨‍đŸŗ Preparation Method

  1. Hard-boil the eggs, peel, and set aside.
  2. Heat mustard oil in a pan and fry the potato cubes until golden brown. Remove and keep aside.
  3. In the same oil, add the cumin seeds, coriander seeds, black peppercorns, and dry red chilies for the spice blend. Roast until fragrant and grind into a fine powder.
  4. In the remaining oil, temper with green chilies and grated ginger.
  5. Add the sliced onions and sautÊ until golden brown.
  6. Add turmeric, cumin powder, coriander powder, and red chili powder. Cook the masala until the oil separates.
  7. Add chopped tomatoes and cook until they soften.
  8. Pour in water to make a gravy consistency, then add the fried potatoes and boiled eggs.
  9. Simmer the curry until the flavors meld together.
  10. Garnish with fresh coriander leaves before serving.

⏰ Timing Guide

  • Preparation: 15 minutes
  • Cooking: 30 minutes
  • Total: 45 minutes

đŸŊī¸ Serving Suggestions

Niramish Dim er Jhol is traditionally served hot with steamed rice or luchi (deep-fried puffed bread). A side of cucumber-tomato salad or a dollop of yogurt complements this dish well, balancing the spices with a hint of freshness.

💭 Chef's Notes

  • To enhance the flavor, you can add a pinch of sugar to balance the spices.
  • Adjust the spice levels according to your preference by varying the amount of red chili powder.
  • Freshly ground spices add an authentic touch to the dish and elevate its taste.

đŸ“Ļ Storage

Store any leftover Bengali Egg Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to revive the flavors.

Enjoy the comforting flavors of Bengal with this authentic Niramish Dim er Jhol recipe, a true representation of Bengali culinary artistry!