Aloo Dimer Jhol

Potato & Egg Curry – Aloo Dimer Djol






  • 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.


  • 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.


  • Serving Size: 1 serving
  • Calories: 287
  • Sugar: 1.6 g
  • Sodium: 1261 mg
  • Fat: 15 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 26.4 g
  • Fiber: 1.8 g
  • Protein: 8.8 g
  • Cholesterol: 186 mg