Bengali egg curry step-by-step recipe with photos.
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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Egg curry step-by-step recipe with photos
1. Lightly fry the eggs until golden and set aside
2. Fry the potatoes in the same pan and set 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