Potato & Egg Curry – Aloo Dimer Jhol

Potato & Egg Curry

Coconut milk is a must for me in every curry I eat, but sometimes I feel the need for something lighter. The majority of the ingredients used are standard items in most people’s cupboards and fridges. It’s a fantastic recipe to have as a backup for days when you’ve ran out of ideas or fresh produce.

Potato & Egg Curry – Aloo Dimer Djol
Serves 2
Preparation: 5 mins Cooking: 25 mins
Weight Watchers POINTS Per Serving: 5½
Ingredients
  • 200g (7 oz) new potatoes, halved
  • 30ml (2 tbsp) groundnut oil
  • 1 onion, finely chopped
  • 1 green finger chilli, finely chopped
  • 5ml (1 tsp) root ginger, peeled and finely grated
  • 1.25ml (¼ tsp) garam masala
  • 5ml (1 tsp) ground turmeric
  • 2.5ml (½ tsp) ground cumin
  • 1.25ml (¼ tsp) salt
  • 2 boiled eggs
  • coriander leaves (cilantro), finely chopped
  1. Boil the potatoes until tender. Drain.
  2. Place the onion in the pan and sauté over a low heat for 10 minutes or until golden brown, sweet and cooked. Add the chilli and ginger and fry for a minute. Add the garam masala, turmeric and cumin and stir fry for a minute. Add the potatoes, eggs and salt. Fry for a few minutes, stirring to make sure the potatoes and eggs are covered in the spicy mixture. Garnish with coriander leaves and serve immediately.
Notes
  • Omit the chilli if you don’t like your curries very hot.
  • You can use standard potatoes if you like. Just peel them and cut in even sized pieces.

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Comments

  1. Pragya says

    Hi!

    Beautiful site. I am an avid follower of your site but had missed this entry as I was travelling. Was extremely surprised to see a hot favourite Bengali recipe when we indeed run out of ideas, ‘dimer jhol’ solves the proble! Extremely beautiful presentation but we Bengalis spell it as ‘JHOL’ meaning sauce.

  2. says

    You know I’ve never used boiled eggs in a curry, but I keep seeing recipes for it pop up all over the place. I think this is a sign…

    PS: Great blog! Recently discovered it via the SA Blogger Awards Archives. Always nice to discover a fellow SA foodie. :-)

  3. gilapee says

    Doesn’t matter how you spell it, jhol, jol, means sauce- and your recipe doesn’t have any. You need to fry the spices in the oil until they are all cooked up, and then add hot water to make the sauce. Timing is essential, as you don’t want the potatoes to go soft and mushy. Choose a firm, waxy variety. And you must make sure the eggs are fried so they are reddish…

  4. says

    Oh, that is delicious Michelle… I make something similar but prepare curry paste separate and then use it to make curries, potato and egg is one of our favourites. I fry hard boiled eggs before adding them to the curry so they have nice crunchy texture, learned that from Cynthia of Tastes Like Home :)

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