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Hansher Dimer Dalna cooked in Bengali style with potatoes

Hansher Dimer Dalna (Video) | Bengali Style Duck Egg Curry

Hansher Dimer Dalna or Bengali Style Duck Egg Curry is super quick & easy recipe that is made with boiled duck eggs & potatoes in a simple tomato based curry sauce. This Bengali egg curry tastes awesome with chapati, rice, tortillas or even bread!
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: Bengali, Indian
Keyword: Bengali Style Duck Egg Curry, Hansher Dimer Dalna
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 307kcal
Author: Meghna Chakraborty



  • Begin by preparing the Masala for the egg curry. In a clean dry bowl add the turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder and dilute it with water. Set aside.
  • Smear the potato chunks with salt & turmeric powder. Fry them until light golden over medium high heat. Set aside. Shallow Fry the boiled eggs & set aside.
  • In the same pan add the roughly sliced onions & fry them over medium high heat until light golden from the edges. Add salt to hasten the process.
  • Next add the crushed ginger garlic & green chilies & saute until the raw smell completely disappears & oil oozes out.
  • Now add the diluted masal & saute until the raw smell disappears & oil oozes out. It should be fired very well.
  • Then, add the tomato puree. Fry until oil oozes out, add salt, mix & fry again. It should not take much longer.
  • Add the shallow fried potatoes mix well.
  • Add the shallow fried eggs. Mix everything together. Saute for a few mins until the bhuna masala uniformly coats the potatoes & the eggs.
  • Add warm water. Cover & simmer over low heat until the potatoes are completely done. Serve hot. Enjoy!



  1. Bhuna the Masala well.
  2. If you do not own a mortar & pestle. Then, roughly crush the ginger, garlic & green chilies in your mixer grinder. DO NOT make a fine paste.
  3. Shallow fry the duck eggs. This certainly enhances the flavor of the egg gravy.
  4. If you do not want to dilute the dry masalas you may add them directly to the pan. But, diluting enhaces the color of the masala & hence, boosts the color of the curry sauce. It also prevents the masala from getting burnt.
  5. If you want you may garnish the Bengali style duck egg curry with chopped coriander leaves or cilantro.

Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

PLEASE NOTE: Nutrition values are my best estimates. If you rely on them for your diet or special diet, use your preferred nutrition calculator!
Nutrition Facts
Hansher Dimer Dalna (Video) | Bengali Style Duck Egg Curry
Amount Per Serving
Calories 307 Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Saturated Fat 4.8g30%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 5.4g
Cholesterol 196.5mg66%
Sodium 702.1mg31%
Potassium 851.8mg24%
Carbohydrates 30g10%
Fiber 4.8g20%
Sugar 2.9g3%
Protein 11g22%
Vitamin A 1095IU22%
Vitamin C 45.6mg55%
Calcium 53mg5%
Iron 2.7mg15%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 307kcal | Carbohydrates: 30g | Protein: 11g | Fat: 16.3g | Saturated Fat: 4.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.4g | Cholesterol: 196.5mg | Sodium: 702.1mg | Potassium: 851.8mg | Fiber: 4.8g | Sugar: 2.9g | Vitamin A: 1095IU | Vitamin C: 45.6mg | Calcium: 53mg | Iron: 2.7mg