Dimer Dorma
Hard-boiled eggs stuffed with spiced keema in rich curry - an impressive Bengali delicacy.
Preparation
Hard boil eggs with salt. Remove shell carefully so that the egg white is not damaged.
At the same time boil keema in 1/4 cup of water, salt, and a pinch of turmeric on low heat for 10 minutes and keep aside.
Cut the broad end of the egg (as shown) to expose the egg yolk. Scoop out the yolk carefully and keep aside. Rub a pinch of salt and tumeric on the egg whites.
Mash the egg yolk. Keep 2 tsp for the filling. To the remaining yolk add 1/2 cup warm water and mix well. Run the mix through a sieve to keep out lumps. Keep the egg yolk water aside.
you are cholesterol conscious then you may avoid using the egg yolk as suggested below.
thick so do not add too much water. Adjust water as per your need.
Cooking
Filling and Stuffing:
Heat 2 tbsp oil in a kadhai. Fry egg whites till lightly brown. Keep aside.
To the same oil add 2 tbsp chopped onion, 1/2 tsp ginger, and 1/2 tsp garlic. Fry for 2-3 minutes on medium low heat.
Add keema and fry for a minute.
Add 1/4 tsp dhaniya/coriander powder, 1/4 tsp chilli powder, and 1 chopped green chilly (optional). Fry for 1-2 minutes.
Add 2 tsp mashed egg yolk, salt and mix with the keema on low heat for a minute.
If you are cholesterol conscious then replace egg yolk with 2 tsp boiled mashed potato.
Remove from heat and stuffing is ready. Stuff the whites with the keema and place the stuffed eggs with the cut end facing down on a serving bowl.
Add remaining 2 tbsp oil and heat.
Turn the heat to medium. Add bay leaf and coarsely crushed whole cardamom and cinnamon. Fry for 30 seconds.
Then add remaining chopped onion, 1 tsp grated ginger and 1/2 tsp grated garlic. Fry on medium high heat for 3 min till onions
Add 1/4 tsp dhaniya/coriander powder, 1/2 tsp kashmiri chilli powder with 2 tbsp water. Fry for 2 minutes or till oil
Add egg yolk water, and salt and let come to boil. Simmer for 2 minutes.
If you are cholesterol conscious then you may skip this step.
Add light cream/milk and keep on low heat for 1
Remove gravy and pour on the stuffed eggs. Garnish with cilantro and green chillies.
Serving Suggestions
Serve with white rice or pulao. A very delicious
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!