By Rajan Bhattacharya
September 15, 2024
Bengali Egg Curry is a savoury dish made with boiled eggs and potatoes cooked in a flavourful onion-tomato gravy. This easy-to-make recipe is perfect for a hearty lunch or dinner, served with rice.
4 whole eggs 1 potato 1 tsp turmeric powder 2 tsp red chilli powder ¼ tsp salt 2 onions, chopped 1 tsp ginger-garlic paste ½ tsp cumin seeds 5 whole black peppercorns 1 tomato, chopped 1 bay leaf
2 cardamom pods ½ onion, sliced 2 green chillies, slit 1 tsp cumin powder 1 tsp coriander powder 2 tsp panch phoran masala 1 cup water 4 tbsp oil Salt, to taste Fresh coriander leaves for garnish
Boil the eggs and potatoes separately. Peel the eggs and potatoes once done.
Apply turmeric, red chilli powder, and salt to both eggs and potato cubes. Set aside.
Heat oil in a skillet. Fry the eggs and potatoes until golden brown. Remove and keep aside.
Add cumin seeds, bay leaf, and cardamom to the skillet. Fry for 2 minutes, then add onion paste.
Stir in the tomato puree, green chillies, and spices. Cook for 10 minutes, adding water gradually.
Add fried potatoes and eggs to the gravy. Simmer for 8 minutes. Garnish with coriander leaves.