Egg curry has a lot of versions in India. Each state contributes to these versions and not a single one will let you down.
In this article, we will learn how to prepare an egg curry that is made in the state of Bengal. Bongs love spicy curries and therefore the egg curry is made a bit on the spicy side. There are fried potatoes in this which amplifies the taste and texture of the dish.
It is always a pleasure to taste the robust flavor profiles together with the heat from the fresh green chilis. Instantly you will get the tanginess of the tomatoes that are smoothly cut by the rich oniony.
Take your time and make it at home during the weekends. Also, do not worry about the clock, it won’t take you too long to make.
Let us look through the list of ingredients and the process to make it.
Egg Curry Recipe (Bengali Style)
- 1 Kadhai
- 1 Induction Cooktop
- 4 Eggs
- 2 Potatoes medium
- 3 Onions medium
- 1 Tomato large
- ½ tsp Ginger Garlic Paste
- 1 Bay leaf
- ½ tsp Cumin seeds
- 2 Green Cardamom
- 2-3 Green Chilis or according to heat tolerance
- 1 tsp Coriander powder
- 1 tsp Cumin Powder
- 1 tsp Red Chili Powder
- ½ tsp Turmeric powder
- 1½ tsp Black pepper powder
- 2 tsp Panch Phoron Masala
- 1 tbsp Coriander leaves chopped
- Salt to taste
Cut the potatoes
- First, wash and peel the potatoes.
- Cut them in quarters and wash off the excess starch.
Boil the eggs
- Next, take a boiling pot and pour water. Add salt to taste and let the water come to a boil.
- Gently place the eggs in it.
- Let them boil and cook for about 8 minutes.
- After that take them out of the water and put them under room temperature water.
Boil the potatoes
- While the eggs are resting, place the potatoes in the boiling water.
- Boil them until they become soft.
Prepare the pastes
- Meanwhile, chop the onions. Cut the tomatoes roughly and keep them aside.
- Next, take a blender and make a puree of the tomatoes. Keep it aside.
- Next, put in the chopped onions (keeping 2 tbsp aside), ginger, garlic, 1 Green Chili, and cumin seeds into the blender. Make a fine paste and keep it aside.
Marinate the eggs
- Then, de-shell the eggs, slit them slightly from all sides.
- Marinate them with some turmeric, red chili powder, and a bit of salt.
- Mix them well and keep them aside.
Marinate the potatoes
- Check the potatoes. If they are cooked, take them out of the water and let them cool down completely.
- When they are cooled, add turmeric powder, red chili powder, and a bit of salt (all these will be according to taste. You can add more or less).
Fry the eggs and potatoes
- Now, take a kadhai or a cooking pot and add oil.
- Let the oil heat until it smokes. Keep the flame on medium.
- Add the eggs and potatoes to the oil.
- Fry the eggs until they are golden brown. Take them out of the oil and keep them aside.
- In the same oil put the potatoes and fry until they turn golden brown. Take them out and keep them aside.
Prepare the gravy
- Add some oil if needed and then put the bay leaf (tear it from the middle), and the crushed green cardamoms.
- Stir them until the aromatics give out the fragrance.
- Next, add the onion, ginger, garlic, green chili, and cumin paste to the kadhai.
- Stir them consistently and let them cook for about 4-6 minutes.
- When they start to turn brownish, add the tomato puree.
- Combine all the ingredients together and stir.
- Slit the other two green chilis and add in the kadhai.
- Next, add the turmeric powder, red chili powder, cumin powder, coriander powder, and black pepper powder.
- Stir them well. Let them cook for about 6-8 minutes or until the oil is separated from the masala.
- Now add ½ cup of water (add more or less). Stir them and add salt to taste.
Add the eggs and potatoes
- Put the eggs and the potatoes into the masala. Cover the kadhai and let them shimmer for about 8-10 minutes (The consistency of the gravy should be on the thicker side. You can add water accordingly).
- Take a taste test. Add if anything is needed.
- Next, transfer them into a bowl.
- Garnish the Egg curry with the chopped coriander leaves and let it rest for about 3 minutes before serving.
- This helps in infusing the flavors well.
Ta-daa! The Bengali-style Egg Curry is ready to be savored.
Serve it with steamed rice and some freshly cut salad. Mix the rice with the gravy and take a bite. The flavor flawlessly blends with the rice and elevates every note. You will not realize how an entire plate of rice will disappear. You can also serve it with parathas, Puri, or pulao
Make it at home and invite your friends and family over a meal and let them also relish this delicious dish.
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