Bengali Egg Curry

Recipe by
Total Time:
45 mns
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Eggs – 4 (medium)
  • Potatoes – 2 (about 200 grams)
  • Onion – 1(large)
  • Ginger – 1 inch root
  • Garlic – 1tbsp
  • Ripe Tomato – 1 (large)
  • Green Chilli – 2
  • Turmeric Powder – 1tsp
  • Red Chilli Powder – 11/2tbsp
  • Cumin Powder – 1/2tsp
  • Coriander Powder – 1/2tsp
  • Bay Leaf – 2 large
  • Cardamom – 3
  • Cloves – 3
  • Cinnamon – 1inch
  • Garam Masala Powder – 1tsp
  • Sugar – 1/4 tsp
  • Oil – 10 tbsp
  • Salt to taste

How to Make Bengali Egg Curry

  • Hard boil and peel eggs, using a sharp knife make gashes on the egg
  • Rub in a little salt and turmeric powder on the egg.
  • Boil potatoes till 50% done. Peel and cut them into large cubes of 2×2 inch size
  • Slice onion lengthwise
  • Chop tomato and coriander leaves finely, store separately
  • Make a paste of green chilli, garlic and ginger
  • In about 25ml of water mix turmeric, red chilli, cumin and coriander powders
  • Heat oil in a heavy bottomed pan, wait till the smoke escapes. Add the eggs and sauté till golden brown on all sides. Remove and store
  • Add potato cubes and sauté till golden brown on all sides, evenly. Will take about 15 minutes.
  • Drain and remove. To the remaining oil in the pan add sugar, sauté till it is golden brown
  • Add bay leaves, cardamom, cinnamon and cloves sauté for another 2 minutes
  • Add onion sauté till golden brown
  • Add the ginger/garlic/chilli paste, tomatoes and sauté till oil separates
  • Add the powders masala mix sauté for 2 minutes till raw taste of the masala leaves
  • Add the potatoes and cook till well done
  • Add eggs, sprinkle coriander leaves, remove from fire
  • Serve hot with rice or roti.