Bengali Egg Curry with Potatoes in Spicy Tomato Gravy

Bengali Egg Curry Recipe

Description: Bengali Egg Curry is a flavorful dish made with a rich onion-tomato gravy, paired with boiled potatoes and eggs. This simple yet delicious curry is perfect for lunch boxes or potluck parties. Packed with protein-rich eggs, it’s not only tasty but also a nutritious choice for a healthy meal.

Cuisine: Bengali
Course: Lunch
Diet: Eggetarian

Ingredients:

• For marinating:

  • 4 eggs
  • 1 potato
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1/4 tsp salt

• For the sabzi:

  • 2 onions, chopped
  • 1 tsp ginger garlic paste
  • 1/2 tsp cumin seeds
  • 5 whole black peppercorns
  • 1 tomato, chopped
  • 1 bay leaf
  • 2 cardamoms, crushed
  • 1/2 onion, thinly sliced
  • 2 green chilies, halved
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp panch phoran masala
  • 1 tsp red chili powder
  • 1 cup water
  • 4 tbsp oil
  • Salt, to taste

• For garnish:

  • 3 sprigs coriander leaves, finely chopped

Preparation Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Instructions:

1. Boil the Eggs and Potatoes: Begin by boiling the eggs and potatoes. Once done, peel the eggs and make small slits on them. Coat the eggs with turmeric powder, red chili powder, and salt. Set aside. Peel and chop the potatoes and apply the same marinade of turmeric powder, red chili powder, and salt.

2. Grind the Spice Mix: In a mixer grinder, blend onions, cumin seeds, whole black peppercorns, and ginger garlic paste into a smooth paste. Set it aside. Also, prepare a tomato puree and set it aside.

3. Fry the Eggs and Potatoes: Heat oil in a pan and fry the marinated eggs until golden brown. Remove them from the pan and set aside. In the same pan, fry the marinated potato pieces for 2 minutes and remove them as well.

4. Cook the Base Gravy: Add more oil to the pan. First, add the bay leaf and crushed cardamoms. Then, add the prepared onion-spice paste and cook for 5 minutes until fragrant.

5. Add Tomato and Spices: Add the tomato puree and green chilies to the pan. Mix well, then add cumin powder, coriander powder, red chili powder, and panch phoran masala. Stir everything together and let it cook for about 10 minutes, allowing the spices to blend.

6. Simmer with Water: Add 1/4 cup of water and cook for an additional 5–8 minutes.

7. Add the Eggs and Potatoes: Now, add the fried potatoes and eggs to the gravy. Cover the pan and cook for another 5 minutes, allowing the flavors to meld together.

8. Garnish and Serve: Garnish the curry with finely chopped coriander leaves and serve hot with rice or roti.

Enjoy your homemade Bengali Egg Curry, a perfect addition to your meal rotation!