Bengali Egg Curry Recipe

Raksha Kamat

August 1, 2018

15063 Ratings

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:4-5 Servings

Meal:Lunch

Cuisine:Bengali Recipes

Bengali Egg Curry is a delicious preparation of eggs and potato which are cooked in a gravy made up of onion, tomato and ginger garlic paste. This dish can be served for parties or packed in lunch box along with rice and salad.

Eggs are healthiest and most nutritious food. Eggs are rich in proteins and vitamin B2. Egg white lowers the bad cholesterol and are rich in number of vitamins and minerals which help in providing energy to the body.

Serve Bengali Egg Curry for a delicious weekday meal along with Jeera Rice and Pudina Pyaz Kachumber Salad.

If you like this recipe, you can also try other Egg recipes such as

Serve Bengali Egg Curry for a delicious weekday meal along with Jeera Rice and Pudina Pyaz Kachumber Salad.

If you like this recipe, you can also try other Egg recipes such as

Ingredients

For marinating

4 Whole Eggs

1 Potato (Aloo)

1 Turmeric powder (Haldi)

2 Red Chilli powder

1/4 Salt

For the curry

2 Onion, chopped

1 Ginger Garlic Paste

1/2 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 Cumin powder (Jeera)

1 Coriander Powder (Dhania)

2 Panch Phoran Masala

1 Red Chilli powder

1 Water

4 Oil

Salt, to taste

For garnish

3 Coriander (Dhania) Leaves, finely chopped

Instructions for Bengali Egg Curry Recipe

To begin making the Bengali Egg Curry recipe, boil the eggs and potato separately. De-shell the eggs. Slightly slit the eggs and apply 1/2 teaspoon turmeric powder and 1 teaspoon red chilli powder and salt. Keep aside.

Peel the potato and chop into cubes. Apply 1/2 teaspoon turmeric powder and 1 teaspoon red chilli powder and salt and keep aside.

Add chopped onion, cumin seeds, black pepper and ginger-garlic paste and grind together to make a puree in a mixer grinder. You can add 1/4 cup water while making puree. Keep aside.

Make a puree of chopped tomato and keep aside. Now let us fry the eggs and potato.

So heat a skillet and add 4 tablespoon oil. Fry the eggs till they turn golden brown in colour. After the eggs fry, remove and keep aside.

To the same skillet add potatoes and fry for some time. Remove and keep aside.

Now to the same skillet, add more oil if needed. Add bayleaf and crushed elaichi pods.

Then add the onion puree and mix well. Let it fry for 5 minutes.

Add tomato puree and mix well. Add slit green chillies and mix.

Add the spice powders like cumin powder, coriander powder, red chili powder and panch phoron and mix well.

Let it simmer for 10 minutes. Add water 1/4 cup at a time and let the gravy simmer for atleast 10 more minutes.

Add potatoes and salt to taste and mix well. Finally add the eggs. Simmer the gravy for 8 minutes.

Garnish with chopped coriander leaves and serve hot.

Serve Bengali Egg Curry for a delicious weekday meal along with Jeera Rice and Pudina Pyaz Kachumber Salad.