Dim Bhuna (Bangladeshi Spiced Egg Curry)
Boiled eggs fried until blistered, then simmered in a thick onion and tomato masala with a little mustard oil.
- Time40 min
- LevelEasy
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 310kcal
- 19.9gcarbs
- 6.4gof which sugars
- 19.8gfat
- 5.8gsaturates
- 13.6gprotein
- 4.6gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Boil the eggs for 8 minutes, cool in cold water and peel. Prick each egg a few times with a fork so the sauce can get in.
8 min - 2
Heat 1 tbsp of the mustard oil in a frying pan. Roll the eggs in the first 0.5 tsp turmeric and fry for 3 to 4 minutes, turning, until golden and blistered. Lift out.
3 min 30 s - 3
Add the remaining 2 tbsp oil to a heavy pan. Fry the onions for 10 minutes until golden.
10 min - 4
Stir in the ginger garlic paste, cumin, ground coriander, chilli powder and second turmeric for 2 minutes. Add the tomatoes and cook for 5 minutes until soft and oily.
7 min - 5
Add the potato, green chillies, salt and hot water. Cover and simmer for 12 minutes, until the potato is tender.
12 min - 6
Slide the eggs in and simmer uncovered for 5 minutes, until the sauce is thick and clinging. Scatter with coriander and serve with rice or paratha.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
