Bengali Egg Curry Recipe
Bengali Egg Curry, a delicious Curry where Eggs are cooked with Potatoes in an onion tomato gravy. It is easy to make and thus makes a great weekday lunch or dinner.
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.
If you like this recipe, you can also try other Egg recipes such as
- 4 Whole Eggs
- 1 Potato (Aloo) For marinating
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Red Chilli powder
- 1/4 teaspoon Salt For the curry
- 2 Onion , 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 teaspoon Panch Phoran Masala
- 1 teaspoon Red Chilli powder
- 1 cup Water
- 4 tablespoon Sunflower Oil
- Salt , to taste For garnish
- 3 sprig Coriander (Dhania) Leaves , finely chopped
How to make 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.