How much cooking time?

65 min — 20 min prep, 45 min cooking.

Bengali Egg Curry

Name: Bengali Egg Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: West Bengal Indian
Ingredients: 1tsp cumin powder; 1tsp ginger garlic paste; 1tsp Turmeric Powder; 4tbsp Sunflower Oil; 3piece Coriander Leaves; 1piece Potato; 5piece Black Peppercorns (Tellicherry Bold Grade); 1tsp coriander powder; 2piece onion; 4piece Eggs; 2piece Cardamom; 1piece bay leaf; 2piece green chillies; 2tsp Red Chilli Powder (Lal Mirch); 1piece Tomato; 1cup Water; 0.25tsp salt; 2tsp panch phoran masala; 0.5tsp Cumin Seeds

Bengali home-style egg curry — boiled eggs simmered in onion-tomato gravy with panch phoron, cumin, turmeric and ginger. Comforting weekday meal served with rice or roti.

Time 65 min · Serves 6 · 203 kcal · Bengal, West Bengal

Ingredients

Main

cumin powder — 1 tsp (ground)
ginger garlic paste — 1 tsp (ground)
Turmeric Powder — 1 tsp (ground)
Sunflower Oil — 4 tbsp (whole)
Coriander Leaves — 3 piece (chopped)
Potato — 1 piece (chopped)
Black Peppercorns (Tellicherry Bold Grade) — 5 piece (whole)
coriander powder — 1 tsp (ground)
onion — 2 piece (chopped)
Eggs — 4 piece (whole)
Cardamom — 2 piece (ground)
bay leaf — 1 piece (whole)
green chillies — 2 piece (chopped)
Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
Tomato — 1 piece (chopped)
Water — 1 cup (whole)
salt — 0.25 tsp (whole)
panch phoran masala — 2 tsp (ground)

Tempering

Cumin Seeds — 0.5 tsp (whole)

Method

To begin making the Bengali Egg Curry recipe, boil the eggs and potato separately.
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.

Common questions

How many calories in one plate of Bengali Egg Curry?: 203 kcal per plate.
How much cooking time?: 65 min — 20 min prep, 45 min cooking.

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