Bengali Egg Curry

Bengali egg curry step-by-step recipe with photos.

About this recipe

Hard-boiled eggs cooked with potatoes and peas in an onion-tomato gravy are 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 the next day.

We all know eggs can be such saviours, especially when there are 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.

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Step by step instructions

1. Lightly fry the eggs until golden and set aside

2. Fry the potatoes in the same pan and set them aside

3. Fry onions until golden brown

4. Add tomato puree, spices, and cook

4. Add potatoes and simmer

5. Add peas and cook until potatoes and peas are nearly done

6. Add eggs and simmer for a couple of minutes

Recipe card

Egg curry

Shilpa

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.

5 from 1 vote

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Course Side Dish

Cuisine Bengali, Indian

Cook Time 45 mins

Total Time 45 mins

Ingredients

  

1x2x3x

• 8 eggs
• 2-3 potatoes cut into cubes
• ¼ cup peas
• 3-4 tablespoon oil
• 1 large onion thinly sliced
• 1 large tomato paste/pureed (or use tomato puree)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• A few coriander leaves for garnish

Instructions

 

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

Nutrition Facts

Egg curry

Amount Per Serving

Calories 171 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 164mg55%

Sodium 69mg3%

Potassium 398mg11%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 2g2%

Protein 7g14%

Vitamin A 471IU9%

Vitamin C 17mg21%

Calcium 45mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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