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Dim Aloo Doi Jhol ( Egg Potato cooked in curd based curry)

This Bengali style egg recipe has light curd based curry or Jhol enjoy best with hot steaming rice. This recipe has very less spices and oil and can be enjoy for any meal and quite easy to prepare.

  • Prep time:
  • 10mins
  • cook time:
  • 20mins
  • serves:
  • 2-4

Ratings :

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Details

Ratings

    • (0)

Non-vegetarian

Level : Easy

Cuisine : Bengali

Course : NA

Tags

  • Non Veg
Ingredients

Ingredients For Dim Aloo Doi Jhol ( Egg Potato cooked in curd based curry)

Methods
  • 1. Hard boil the eggs. Dice the potato into 4pieces and half boil the potatoe dices. Peel off the egg skin and put salt and turmeric and marinate
  • 2. Take a heavy bottom kadai. Add oil. Heat the oil. Fry the eggs and keep aside.
  • 3. Now add bay leaf in the same kadai and use the same oil. Add sliced onions into it.
  • 4. Add a little salt and sugar. Now add onion paste and braise it for medium-high flame for 2minutes till onion turn golden brown. Now add the potatoe dices.
  • 5. Then add ginger paste garlic paste and braise again. Now add red chilli powder, tumeric powder, kashmiri red chilli powder and braise for 2-3mintues.
  • 6. Now add splash a little hot water and put on cover and let it slow cook for 2-3minutes till oil separates
  • 7. Meanwhile whisk the curd very well with a pinch of salt and sugar. Put off the lid and add the the whisked curd. Keep stirring while adding the curd..
  • 8. Keep on stirring on low flame for a while. Add 2 cups of hot water. Let it boil for while on medium-high flame.
  • 9. At this stage add the already fried eggs and let it boil for 1minute and then simmer for next 3-4minutes
  • 10. If required add 1/2cup water. Check the seasoning well. At this stage add homemade garam masala powder and stir for 1minute.
  • 11. Now switch off the flame and put on the lid. Let it rest for 2-3minutes
  • 12. Serve hot with hot steaming rice.

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