Bengali Egg Curry


 

Hard boiled eggs cooked with potatoes and peas in a onion-tomato gravy is a delight for egg lovers. Like most of Bengali style curries, the egg curry too has the Bengali staple – potatoes. This comforting curry is really easy to make on busy weeknights and  the leftovers are great for the lunch box next day. We all know eggs can be such saviours, specially when there is no vegetables or meat in your kitchen. In my kitchen, eggs are not limited to the breakfast table. I serve them for lunch or dinner too. And this hearty egg curry is just what I love to make when I run out of ideas to cook for dinner. And I always make a large batch as the taste just increases many folds the next day! It tastes exceptional with just plain steamed rice or chapati. Egg curry, steamed rice, salad and pickle – simple hearty food that will satisfy your tastebuds like no other. Present the humble eggs in this new avatar and I am sure it will be loved by everyone.

 

 

 

Ingredients:

Eggs – 8
Potato – 2-3, cut into cubes
Peas – ¼ cup
Oil – 3-4 tbsp
Onion – 1 large, thinly sliced
Tomato – 1 large, paste/pureed (or use tomato puree)
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Turmeric powder – 1 tsp
Cumin powder – 1 tbsp
Garam masala – 1 tsp
Salt to taste
Coriander leaves for garnish

Method:

  1. Boil the eggs in sufficient water. Cool and peel them
  2. Heat 1 tbsp oil in a fry pan or kadhai and add ½ tsp turmeric powder
  3. Slowly drop the eggs into oil. Lightly fry them until they are golden from all sides. Set aside
  4. Add the potato cubes and fry them until they are coated from all sides. Set aside
  5. Now add the remaining oil in the same pan. Add onions and fry until they are golden brown
  6. Add ginger paste, garlic paste and fry for 1-2 minutes
  7. Add tomato puree, ½ tsp turmeric powder, cumin powder, salt and half cup water. Cook until the tomatoes are completely done and the oil starts to separate
  8. Add the potatoes and simmer. Once the potatoes are almost done, add the peas
  9. Once potatoes and peas are nearly cooked add the eggs and cook for some time
  10. Add garam masala, mix well and turn off the flame
  11. Garnish with coriander leaves and serve with steamed rice/chapati

 

Lightly fry the eggs until golden

Lightly fry the eggs until golden and set aside

 

Fry the potatoes in the same pan and set aside

Fry the potatoes in the same pan and set aside

 

Fry onions until golden brown

Fry onions until golden brown

 

Add tomato puree, spices and cook

Add tomato puree, spices and cook

 

Add potatoes and simmer until almost done

Add potatoes and simmer

 

Add peas and cook until potatoes and peas are done

Add peas and cook until potatoes and peas are nearly done

 

Add eggs and simmer for a couple of minutes

Add eggs and simmer for a couple of minutes

 

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