🇮🇳 Indian

Dimer Devil Kolkata

Name: Dimer Devil Kolkata
Prep time: 13 min
Cook time: 21 min
Total time: 34 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 2, finely sliced Onion; 2, chopped Tomato; 1-2 Green Chili; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 3 medium, cubed Potato; 4 Eggs; 1 tsp Red Chili Powder; 1 cup, chopped Peanut Oil

🇮🇳 Indian

Kolkata's dimer devil — boiled eggs in potato armour, the college-canteen croquette. The protein hero of Indian home cooking, treated right. Serve with rotis, steamed rice or hot buttered toast.

Prep 13 min Cook 21 min Serves 2 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion2, finely sliced
Tomato2, chopped
Green Chili1-2
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Potato3 medium, cubed
Eggs4
Red Chili Powder1 tsp
Peanut Oil1 cup, chopped

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Hard-boil the eggs (or beat them, for omelette-style), peel and halve; a light dusting of turmeric and salt helps them fry without spitting.
2
Shallow-fry the eggs till blistered gold in patches; set aside.
3
In the same pan, fry onions till golden, add ginger garlic paste, tomato and the ground spices; bhunao till the oil separates.
4
Slide the eggs into the gravy with the potato and warm them through — five minutes, no more.
5
Rest two minutes, dust with the onion, and serve.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Video: Dimer Devil - Egg Devil - Bengali Anglo Indian Recipe · on YouTube