Deemer Daalna

    35 mins

    This is my hot favorite. I love the way my mom cooked it. Even today when I visit my parents, "deemer daalna" is a must on the menu. Since I have adopted this recipe from mom, my father-in-law loves it and it is one of his favorites that I cook for him when I visit him.


    California, United States
    2 people made this

    Serves: 4 

    • 8 Eggs
    • Salt to taste
    • 1.5 teaspoon turmeric powder
    • 2 potatoes
    • 2 onions
    • 3 green chilies
    • 1 big tomato
    • 5-6 pods garlic
    • 4 tablespoons oil
    • 1/2 inch cinammon stick
    • 2 green cardamom
    • 4 cloves
    • 1 teaspoon cumin powder
    • 1.5 teaspoon coriander powder
    • 1/2 teaspoon red chili powder
    • 1/2 teaspoon sugar

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Hardboil 8 eggs. Let it cool for 2-3 minutes and take shells off. Make slits all around the egg so that the spices get absorbed. Rub salt and turmeric powder into the eggs and set them aside. Cut the potatoes into long slices, salt them and set aside. Cut onion into long and thin slices. Slit 3 green chilies. Dice1 big tomato. Chop some garlic.
    2. In a skillet heat oil and fry the eggs till they are reddish and they have little patches of brown. Set aside. Fry the potato slices. Set aside.
    3. In remaining oil, add cinammon stick, cardamom, and cloves. After they start spluttering, add onion and garlic. Keep stirring.
    4. As the onion become soft, add tomato. Keep stirring till tomato is soft. Now add turmeric powder, cumin powder and red chili powder. Salt to taste. Add remaining green chilies, 1/4th cup of water and keep stirring. Add potato pieces back and cover the skillet. Put it on seam. Let the potato cook. Add the eggs, add 1/2 cup of water, and keep for 2-3 minutes let the juices flow in. Add sugar. Take it off heat and serve hot with chapatti, puri or rice.


    May use a bay leaf, and some ginger to give it a little bang.

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