How to make dim bhuna egg curry. Dim bhuna or egg curry is probably one of the more easier curries to make. It’s a quick alternative to making a fancy curry. Dim bhuna can be made readily with the some of the every day ingredients we have at home.

So put simply when you have nothing ready at home to eat and want something quick and filling then dim bhuna is the way to go!!

More about dim bhuna, egg curry

Dim bhuna is common in most countries across south East Asia, some call it Dim bhuna or Anda bhuna. And everyone pretty much makes it in the same way with maybe a few additions here and there. In my dim bhuna I like to add extra tomatoes. The tomatoes give that sweet and slightly sour taste with a thick gravy. A medium spice level but you can adjust the level of heat by adding more or less chili powder. The dish finished off with a good handful of fresh chopped cilantro. Served with freshly cooked steamed white rice. You can also have dim bhuna with roti’s too. There you have it, a plate full of yum…

In this recipe even better, I was able to get hold of farm fresh eggs so it just made cooking that little more exciting.

A few tips to cooking up this dim bhuna

The eggs need to be hard boiled, so add a good amount of salt to the water whilst boiling the eggs. This will help to peel the eggs nice and smoothly without having to work too hard in peeling the shells off.

Some like to just add the hard boiled eggs straight into the masala, cooked spices. I like to lightly fry the eggs with a sprinkling of turmeric then add them into the masala. Also make a few long slits with a sharp knife on the eggs. This helps to get some of the spices into eggs and looks appealing too.

Cooking the spices up well helps to bring out the great flavors and avoids the raw taste of spices. So taking a couple of minutes to cook the spices on a low flame without burning them will give you a great base to the curry. Once you see some of the oil floating around the spices, that’s a good indication that the masala is ready for the eggs.

Dim bhuna is best served on the day it is cooked although it can be stored in the refrigerator for 2-3 days.

How to make Dim Bhuna, egg curry recipe

Recipe by Shema Course: MainCuisine: BangladeshiDifficulty: Easy

Servings

3-4

servings

Prep time

30

minutes

Cooking time

25

minutes

Easy Dim bhuna, egg curry recipe

Ingredients

• 7-8 eggs

• Water to boil eggs, just enough to cover the eggs

• 1 tablespoon of salt to add to eggs whilst boiling

• 3-4 tablespoons of cooking oil

• 2 medium sized onions peeled and finely sliced

• 1 teaspoon of salt

• 1 teaspoon of ginger paste

• 1 teaspoon of garlic paste

• 2 medium sized tomatoes finely chopped or sliced

• 1/2 teaspoon of turmeric powder

• 1 teaspoon of chili powder

• 1 teaspoon of coriander powder

• 1/2 teaspoon of curry powder

• 1/4 cup of hot water

• Handful of fresh chopped cilantro

Directions

• Eggs need to be hard boiled, add eggs to a pot with just enough water to cover the eggs. Add salt and boil on medium high flame for 12-15 minutes
• Once boiled drain the water and soak eggs in ice cold water for easy peeling
• Make a few long slits along the length of the eggs, not too deep and sprinkle with a pinch of turmeric powder
• In a small frying pan add a tablespoon of oil and fry the eggs for 2-3 minutes until light golden brown, swirling the pan to get a even color, once done leave aside
• In a medium sized pot add 3-4 tablespoons of oil with the onions, ginger/garlic paste and salt
• Stir and cook on a medium high flame for 4-5 minutes until the onions turn golden
• Add in the chopped tomatoes, stir and cover with a lid. Cook for 3-4 minutes on a medium low flame until the onions and tomatoes start to soften
• Use a spoon to gently break down the softened onions and tomatoes
• Lower the flame and add in the spices on by one, turmeric, chili, coriander and curry powder
• Stir well and add a 1/4 cup of hot water. Cook the spices on a medium low flame for a minute or 2 until some of the oil starts to come to the surface of the pan
• Add in the fried hard boiled eggs, stir and cook on a medium flame for an addition 4-5 minutes
• Sprinkle with fresh chopped cilantro and take the pot off the heat
• Serve hot with hot steaming rice or roti’s
• Enjoy!!

Notes

• Best served on the day, although leftovers can be stored in the refrigerator for 2-3 days.