Bengali Egg Curry Recipe
This delightful Bengali egg curry, or Bengali Anda Curry, brings together the rich flavors of spices with the simplicity of eggs and potatoes. Perfect for a cozy lunch, it’s a must-try for anyone looking to explore Bengali cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Potato | 1 |
| Turmeric Powder | 1 tsp |
| Red Chili Powder | 2 tsp |
| Salt | 1/4 tsp (to taste) |
| Onion (chopped) | 2 |
| Ginger-Garlic Paste | 1 tsp |
| Cumin Seeds | 1/2 tsp |
| Whole Black Pepper | 5 |
| Tomato (chopped) | 1 |
| Bay Leaf | 1 |
| Green Cardamom (crushed) | 2 |
| Onion (thinly sliced) | 1/2 |
| Green Chilies (halved) | 2 |
| Coriander Powder | 1 tsp |
| Cumin Powder | 1 tsp |
| Panch Phoran Masala | 2 tsp |
| Water | 1 cup |
| Oil | 4 tbsp |
| Fresh Coriander (chopped) | 3 sprigs |
Nutritional Information
(Per Serving)
- Calories: Approx. 250
- Protein: 10g
- Carbohydrates: 15g
- Fat: 18g
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 4
Instructions
-
Boil the Eggs and Potatoes: Start by boiling the eggs and potato in a pot until cooked. Once done, peel the eggs and make small slits in them. Peel and chop the potato into cubes. Season both with turmeric, red chili powder, and salt, then set aside.
-
Prepare the Spice Paste: In a mixer grinder, combine the chopped onions, cumin seeds, whole black pepper, and ginger-garlic paste. Grind into a smooth paste and keep it aside. Prepare a tomato puree by blending the chopped tomato.
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Fry the Eggs and Potatoes: In a kadhai (wok), heat the oil. Add the boiled eggs and sauté until they turn golden. Remove and set aside. In the same kadhai, add the potato cubes and cook for about 2 minutes. Remove and keep them aside.
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Cook the Spice Base: In the same kadhai, add a little more oil if necessary. Throw in the bay leaf and crushed green cardamom. Add the onion-spice paste and sauté for about 5 minutes until fragrant.
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Incorporate Tomatoes and Spices: After 5 minutes, stir in the tomato puree and green chilies. Then add cumin powder, coriander powder, red chili powder, and panch phoran masala. Mix well and let it cook for another 10 minutes.
-
Combine with Water and Simmer: Pour in 1/4 cup of water and let it simmer for 5 to 8 minutes, stirring occasionally.
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Add Eggs and Potatoes: Finally, add the boiled potatoes and eggs to the kadhai. Cover the pan and cook for an additional 5 minutes to allow the flavors to meld.
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Garnish and Serve: After cooking, garnish with freshly chopped coriander leaves. Serve hot with steamed rice or parathas.
Enjoy your delicious Bengali egg curry, bursting with flavor and warmth, perfect for any lunch table!
