Bengali Style Egg Curry
Egg is a universal favourite; while the debate goes on regarding its vegetarian or non-vegetarian origin, I prefer sticking to it as a simply delicious food choice. As a food lover, personally I would never indulge in such debates, eating – yes.
Egg is versatile—it can be had raw (by health freaks), boiled, par-boiled, roasted, curried, sunny side up/ poached/ bulls eye, omelets, scramble and in curry form. When guests turn up all of a sudden and you are low on ration at home, eggs can come to your rescue. A big pot of rice and a large bowl of piping delicious egg curry is the menu to offer.
- Eggs (of course) – 4-6 nos. (Usually, a person will eat two eggs at a go, so it’s wise to add a couple of extra eggs.)
- Potatoes – 2-3 nos.
- Onions – 1-2 medium size, finely chopped
- Tomatoes – 1-2 medium size, finely chopped
- Ginger – 1-2 teaspoons, finely chopped
- Garlic – 1-2 teaspoons, finely chopped
- Turmeric powder – 1 teaspoon
- Chilli powder – 1 teaspoon
- Green chilli – 1
- Salt – to taste
- Garam masala powder – ½ teaspoon
- Fresh coriander leaves – half a bowl, finely chopped
- Water – 1 cup
- Cooking oil – 1-2 tablespoon
o Boil the eggs and potatoes in a cooker. After the first two whistles, switch off the gas and allow the cooker to cool on its own. You can also boil the eggs in a pan of water for about 20 mins. But then you would have to boil the potatoes too. So, in order to save time, boil them together in a pressure cooker.
o Take out the shell of the eggs and make thin slits on each of them. We’re going to fry the eggs in the wok. By slitting the eggs, you prevent them from bursting and splattering hot oil on you. Fry the boiled potatoes in the same oil and set aside.
o In a mixer grinder/ food processor, add the chopped ginger, garlic and onions and grind them into a fine paste, without adding water.
o In the same oil, add the onion-ginger-garlic paste and fry till golden brown.
o Add all the powders – chilli, turmeric, half a teaspoon of sugar and salt to taste. Fry on a low flame till you see the oil separating from the mixture.
o Pour a cup of water and mix everything well. Once the curry starts boiling, gently drop the potatoes and eggs into the curry.
o Cover and let the potatoes and eggs cook in the curry and steam. Add the garam masala and after about 5-7 minutes, serve hot garnished with freshly chopped coriander leaves.
6 thoughts on “Bengali Style Egg Curry”
thank you so much. I follow you blog and have showed it to my family. you are such an inspiration! 🙂
today for lunch, I tried this egg curry and it came out very well…..gr8 going…looking forward to more tips
thank you so much! I’m glad you liked the recipe. Thanks for all the encouragement and support.
Hey … wanted to add two things to this. The garam masala powder that you mentioned must be the bengal garam masala powder ( Sunrise brand ) …. the general garam masala that you get in the market is different from the Sunrise one. I felt in the absence of Sunrise adding a pinch of cinnamon powder with coarsely ground elaichi also does the trick.
Another slight variation in this could be as under :-
Instead of hard boiled eggs you save it till the end and then once the whole curry is ready gently break the eggs on the curry (as you do it when you make sunny side up) and simmer it for 2/3 mins covered with a lid. What happens is you get a poached eggs on gravy with the yolk still soft in the center. Tastes yummy 🙂
Wow, thanks a lot for these tips. Yes true, garam masala powders differ from every region. If you make it at home, then you can get the authentic Bengali garam masala. Will look forward to more such interesting tips and recipes from you. thanks once again.