Bengali Egg Curry Recipe
Cuisine: Bengali | Course: Lunch | Diet: Eggetarian
Bengali Egg Curry is a flavorful and aromatic dish made with eggs and potatoes cooked in a rich gravy of onions, tomatoes, and a blend of spices. This dish is perfect for parties or packed lunches, especially when paired with steamed rice and a fresh salad.
Ingredients:
For Marinating:
- 4 Whole Eggs
- 1 Potato (Aloo)
- 1 teaspoon Turmeric Powder (Haldi)
- 2 teaspoons Red Chilli Powder
- 1/4 teaspoon Salt
For the Curry:
- 2 Onions, chopped
- 1 teaspoon Ginger Garlic Paste
- 1/2 teaspoon Cumin Seeds (Jeera)
- 5 Whole Black Peppercorns
- 1 Tomato, chopped
- 1 Bay Leaf (Tej Patta)
- 2 Cardamom (Elaichi) Pods/Seeds, crushed
- 1/2 Onion, sliced
- 2 Green Chillies, slit
- 1 teaspoon Cumin Powder (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 2 teaspoons Panch Phoran Masala
- 1 teaspoon Red Chilli Powder
- 1 cup Water
- 4 tablespoons Oil
- Salt, to taste
For Garnish:
- 3 sprigs Coriander (Dhania) Leaves, finely chopped
Preparation Time: 20 mins
Cook Time: 45 mins
Instructions:
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Boil Eggs & Potatoes: Start by boiling the eggs and potatoes separately. Peel the eggs and slightly slit them. Apply 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, and a pinch of salt. Set aside. Peel the potato and cut it into cubes. Apply 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, and salt to the potato cubes. Set aside.
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Make Purees: Grind the chopped onion, cumin seeds, black peppercorns, and ginger-garlic paste together in a mixer to form a smooth paste, adding a little water if necessary. Set aside. Puree the chopped tomato as well and keep it aside.
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Fry Eggs & Potatoes: Heat 4 tablespoons of oil in a skillet. Fry the marinated eggs until golden brown. Remove and set aside. In the same skillet, fry the potatoes until slightly crispy. Remove and set aside.
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Prepare the Gravy: In the same skillet, add more oil if needed. Add the bay leaf and crushed cardamom pods. Then, add the onion puree and sauté for about 5 minutes. Add the tomato puree, slit green chillies, and stir well. Add cumin powder, coriander powder, red chilli powder, and panch phoran masala. Mix everything well and let the gravy simmer for 10 minutes.
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Simmer the Curry: Add water, a little at a time (1/4 cup), allowing the gravy to simmer for an additional 10 minutes. Add the fried potatoes and salt to taste. Mix well and add the fried eggs to the gravy. Let it simmer for another 8 minutes.
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Garnish & Serve: Garnish the curry with finely chopped coriander leaves. Serve the Bengali Egg Curry hot with steamed rice and a side of Pudina Pyaz Kachumber Salad.
Enjoy this delicious Bengali Egg Curry as part of a comforting meal!
