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.