Bengali Egg Curry is a delicious preparation of eggs and potato which are cooked in a gravy made up of onion, tomato and ginger garlic paste. The curry is delicious and can be served either with jeera rice or steamed rice or rotis. This dish can be served for parties or packed in lunch box along with rice and salad.
Eggs are healthiest and most nutritious food. Eggs are rich in proteins and vitamin B2. Egg white lowers the bad cholesterol and are rich in number of vitamins and minerals which help in providing energy to the body.
I learnt this recipe from my best friend Reena Dey and I dedicate this recipe to her. I had heard that Bengali egg curry turns delicious. This time I felt like preparing it. So I pinged Reena and asked her to share the recipe. She shared the recipe over a personal message on Facebook. The recipe reached Bangalore all the way from Turkey and Reena deserves all credits to this. Thanks for the recipe dear. Next time when you visit India, I will surely make this dish for you :)
Ingredients: Prep. Time: 45 Minutes, Serves: 4
4 eggs
1 medium sized potato
For marinating:
1 teaspoon turmeric powder
2 teaspoon red chilli powder
1/4 teaspoon salt
For the curry:
2 medium sized onion, chopped
1 teaspoon ginger garlic paste
½ teaspoon cumin seeds
5 black pepper seeds
1 medium sized tomato, chopped
1 bayleaf
2 elaichi/cardamom pods, crushed
½ medium sized onion, sliced
2 green chilies, slit
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoon panch phoron
1 teaspoon red chili powder
1 cup water
4 tablespoon oil
Salt to taste
For garnish:
Chopped coriander leaves
Procedure:
1) Boil the eggs and potato separately. De-shell the eggs. Slightly slit the eggs and apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt. Keep aside.
2) Peel the potato and chop into cubes. Apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt and keep aside.
3) Add chopped onion, cumin seeds, black pepper and ginger- garlic paste and grind together to make a puree. You can add ¼ cup water while making puree. Keep aside.
4) Make a puree of chopped tomato and keep aside.
5) Now let us fry the eggs and potato.
6) So heat a skillet and add 4 tablespoon oil. Fry the eggs till they turn golden brown in colour.
7) After the eggs fry, remove and keep aside.
8) To the same skillet add potatoes and fry for some time. Remove and keep aside.
9) Now to the same skillet, add more oil if needed. Add bayleaf and crushed elaichi pods.
10) Then add the onion puree and mix well. Let it fry for 5 minutes.
11) Add tomato puree and mix well.
12) Add slit green chillies and mix.
13) Add the spice powders like cumin powder, coriander powder, red chili powder and panch phoron and mix well.
14) Let it simmer for 10 minutes. Add water ¼ cup at a time and let the gravy simmer for atleast 10 more minutes.
15) Add potatoes and salt to taste and mix well.
16) Finally add the eggs. Simmer the gravy for 8 minutes.
17) Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.
Also check other recipes with egg.
4 eggs
1 medium sized potato
For marinating:
1 teaspoon turmeric powder
2 teaspoon red chilli powder
1/4 teaspoon salt
For the curry:
2 medium sized onion, chopped
1 teaspoon ginger garlic paste
½ teaspoon cumin seeds
5 black pepper seeds
1 medium sized tomato, chopped
1 bayleaf
2 elaichi/cardamom pods, crushed
½ medium sized onion, sliced
2 green chilies, slit
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoon panch phoron
1 teaspoon red chili powder
1 cup water
4 tablespoon oil
Salt to taste
For garnish:
Chopped coriander leaves
Procedure:
1) Boil the eggs and potato separately. De-shell the eggs. Slightly slit the eggs and apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt. Keep aside.
2) Peel the potato and chop into cubes. Apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt and keep aside.
3) Add chopped onion, cumin seeds, black pepper and ginger- garlic paste and grind together to make a puree. You can add ¼ cup water while making puree. Keep aside.
4) Make a puree of chopped tomato and keep aside.
5) Now let us fry the eggs and potato.
6) So heat a skillet and add 4 tablespoon oil. Fry the eggs till they turn golden brown in colour.
7) After the eggs fry, remove and keep aside.
8) To the same skillet add potatoes and fry for some time. Remove and keep aside.
9) Now to the same skillet, add more oil if needed. Add bayleaf and crushed elaichi pods.
10) Then add the onion puree and mix well. Let it fry for 5 minutes.
11) Add tomato puree and mix well.
12) Add slit green chillies and mix.
13) Add the spice powders like cumin powder, coriander powder, red chili powder and panch phoron and mix well.
14) Let it simmer for 10 minutes. Add water ¼ cup at a time and let the gravy simmer for atleast 10 more minutes.
15) Add potatoes and salt to taste and mix well.
16) Finally add the eggs. Simmer the gravy for 8 minutes.
17) Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.
Also check other recipes with egg.
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