Bengali Egg Curry in Coconut Milk (Dimer Malai Curry

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 tsp Coriander, Powder
  • 2 Onion, large
  • 3 Potatoes - taste best with yellow potatoes, Medium

• Refrigerated

  • 4 Eggs - shelled - you can use any variety

• Canned Goods

  • 1 Can Coconut milk - don't use the coconut milk in carton

• Condiments

  • 1 tbsp Ginger+garlic paste - i'm using fresh paste

• Baking & Spices

  • 3 Cardamom, green
  • 2 Cardamom, black
  • 1 Cinnamon stick, medium
  • 3 Cloves
  • 1 tsp Garam masala
  • 1 tsp Red chili powder
  • 1 Salt
  • 1 Pinch Sugar - optional
  • 2 tsp Turmeric

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Coconut flakes

Found on easycookingwithmolly.com

Ingredients

• 4 Boiled Eggs - shelled - you can use any variety
• 3 Medium Boiled Potatoes - taste best with yellow potatoes
• 1 Can Coconut Milk - Dont use the coconut milk in carton, this is made using canned milk
• 2 Large Onion - thinly chopped
• 1 Tbsp Ginger+Garlic Paste - im 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 is used to coat eggs+potatoes and 1 tsp for curry
• 1 Tsp Garam Masala
• 1 Tsp Red Chili Powder
• Salt to taste

Directions

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