How much cooking time?

40 min — 15 min prep, 25 min cooking.

Egg Curry (Kolkata)

Name: Egg Curry (Kolkata)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 servings
Cuisine: West Bengal Indian
Ingredients: 2tbsp Coriander Leaves; salt; 100g onion; 1tsp Ginger; 1tsp coriander powder; 100g Tomato; 250g boiled eggs; 0.5tsp Turmeric Powder; 100g Garam Masala (Punjabi Khada - Whole); 1tsp Red Chilli Powder (Lal Mirch); 1tsp Garlic; 1tsp Cumin Seeds; 2tbsp Mustard Oil

Fried boiled eggs in thick onion-tomato gravy with garam masala. Richer than dimer dalna — a Bengali party egg curry with deep flavors.

Time 40 min · Serves 3 · 374 kcal · Kolkata, West Bengal

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

salt (optional) (whole)
onion — 100 g (chopped)
Ginger — 1 tsp (ground)
coriander powder — 1 tsp (ground)
Tomato — 100 g (chopped)
boiled eggs — 250 g (whole)
Turmeric Powder — 0.5 tsp (ground)
Garam Masala (Punjabi Khada - Whole) — 100 g (whole)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Garlic — 1 tsp (ground)

Tempering

Cumin Seeds — 1 tsp (whole)
Mustard Oil — 2 tbsp (whole)

Method

Peel the boiled eggs and lightly prick them all over with a fork or knife, then rub a little turmeric powder and salt on them. Shallow fry the eggs in a little mustard oil until golden brown all over, then set aside.
Finely chop the onion and tomato, and make a paste of the ginger and garlic.
Heat the mustard oil in the same pan until it smokes lightly, then lower the heat. Add the cumin seeds and let them sizzle.
Add the chopped onions and saute until they turn golden brown, then add the ginger-garlic paste and cook until the raw smell disappears.
Add the chopped tomatoes along with the turmeric powder, red chilli powder and coriander powder, and cook the masala on low heat, stirring often, until the oil starts separating from the sides.
Add salt and enough water to get a curry consistency, then bring it to a boil and simmer for 5 to 7 minutes so the gravy thickens slightly and the raw masala smell is gone.
Crush the whole garam masala lightly and add it to the gravy, then slide in the fried eggs and simmer for another 4 to 5 minutes so the eggs soak up the flavours.
Check the seasoning and adjust salt and spice as needed.
Garnish with chopped coriander leaves and serve hot with steamed rice or luchi.

Common questions

How many calories in one plate of Egg Curry (Kolkata)?: 374 kcal per plate.
How much cooking time?: 40 min — 15 min prep, 25 min cooking.

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