Bengali Egg Curry Recipe: A Spicy and Flavorful Delight
Bengali Egg Curry (known as Dim’er Jhol in Bengali) is a rich and aromatic dish that brings the classic flavors of Bengali cuisine right to your table. It’s a perfect balance of spiciness, earthy spices, and tender eggs cooked in a flavorful gravy. This egg curry is deeply satisfying and pairs wonderfully with steamed Jeera Rice or Pudina Pyaz Kachumber Salad for a complete meal. Ideal for lunch or dinner, this egg curry makes use of typical Bengali spices like Panch Phoran and cardamom, giving it a unique and fragrant character that sets it apart from other egg curries.
Ingredients for Bengali Egg Curry
Ingredient | Quantity |
---|---|
Whole Eggs | 4 |
Potato (Aloo) | 1 (peeled and cubed) |
Turmeric Powder (Haldi) | 1 teaspoon |
Red Chilli Powder | 2 teaspoons |
Salt | 1/4 teaspoon (or to taste) |
Onion (chopped) | 2 |
Ginger Garlic Paste | 1 teaspoon |
Cumin Seeds (Jeera) | 1/2 teaspoon |
Whole Black Peppercorns | 5 |
Tomato (chopped) | 1 |
Bay Leaf (Tej Patta) | 1 |
Cardamom Pods (Elaichi) | 2 (crushed) |
Onion (sliced) | 1/2 |
Green Chillies (slit) | 2 |
Cumin Powder (Jeera) | 1 teaspoon |
Coriander Powder (Dhania) | 1 teaspoon |
Panch Phoran Masala | 2 teaspoons |
Red Chilli Powder | 1 teaspoon |
Water | 1 cup |
Sunflower Oil | 4 tablespoons |
Coriander Leaves (Dhania) | 3 sprigs (finely chopped) |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | 120 kcal |
Protein | 6 g |
Carbohydrates | 10 g |
Fat | 8 g |
Fiber | 1 g |
Sodium | 300 mg |
Cholesterol | 150 mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Servings
- Serves: 8
- Cuisine: Bengali
- Course: Lunch
- Diet: Eggetarian
Instructions for Making Bengali Egg Curry
To make this Bengali Egg Curry, follow these simple yet flavorful steps to bring the authentic taste of Bengal to your kitchen.
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Boil the Eggs and Potatoes:
- Start by boiling the eggs in a pot of water for 10 minutes or until fully cooked. Once done, peel the eggs, slightly slit them on the sides, and set them aside.
- In another pot, boil the potato until soft. Peel the potato and chop it into cubes. Set it aside.
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Marinate the Eggs and Potatoes:
- In separate bowls, apply 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to the eggs and the chopped potatoes. Let them marinate for a while.
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Prepare the Onion Paste:
- In a mixer grinder, add chopped onions, cumin seeds, black peppercorns, and ginger-garlic paste. Grind them together to form a smooth paste. If necessary, add about 1/4 cup of water to make the paste smooth. Set this aside.
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Prepare the Tomato Puree:
- Blend the chopped tomato to make a smooth puree. Set it aside as well.
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Fry the Eggs and Potatoes:
- Heat 4 tablespoons of sunflower oil in a skillet or frying pan. Once the oil is hot, gently fry the marinated eggs until they turn golden brown. After frying, remove them from the pan and set them aside.
- In the same skillet, add the marinated potatoes and fry them until they turn golden. Remove them and set aside with the eggs.
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Cook the Spices:
- In the same skillet, add more oil if needed. Once the oil heats up, add 1 bay leaf and crushed cardamom pods. Let them sizzle for a few seconds.
- Add the onion paste and sauté it for 5 minutes or until it turns golden brown and aromatic.
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Add the Tomato Puree and Green Chilies:
- Now, add the tomato puree and slit green chilies to the skillet. Mix everything well and let it cook for about 3 minutes.
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Add the Spice Powders:
- Add cumin powder, coriander powder, red chili powder, and panch phoron masala to the pan. Stir everything together and let the spices cook for another 5 minutes.
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Simmer the Gravy:
- Slowly add water, about 1/4 cup at a time, stirring constantly. Allow the gravy to simmer for 10-15 minutes, or until the oil starts to separate from the gravy. Adjust the water quantity to achieve your desired consistency.
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Add the Potatoes and Eggs:
- Once the gravy is ready, add the fried potatoes into the pan and season with salt to taste. Stir everything gently, ensuring the potatoes are coated in the flavorful gravy.
- Gently place the fried eggs into the curry and simmer the entire dish for another 8 minutes, allowing the eggs to absorb the flavors of the gravy.
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Garnish and Serve:
- Once the curry is ready, garnish with chopped coriander leaves for a fresh, vibrant touch. Serve the Bengali Egg Curry hot with Jeera Rice or Pudina Pyaz Kachumber Salad for a complete meal.
Serving Suggestions
Bengali Egg Curry is best served with:
- Jeera Rice: Fragrant rice infused with cumin seeds that pairs perfectly with the rich curry.
- Pudina Pyaz Kachumber Salad: A refreshing and spicy salad with mint and onions, providing a cool contrast to the heat of the curry.
This delightful egg curry makes for a comforting and flavorful dish, ideal for a weekend lunch or a festive meal. It’s perfect for those who enjoy bold flavors and the warmth of traditional Bengali spices. Enjoy!