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Bengali Egg Curry Recipe

Bengali Egg Curry is a popular Indian Curries
Author :
 
On :
Monday, 24 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 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:

    1. Hard boil and peel eggs, using a sharp knife make gashes on the egg
    2. Rub in a little salt and turmeric powder on the egg.
    3. Boil potatoes till 50% done. Peel and cut them into large cubes of 2×2 inch size
    4. Slice onion lengthwise
    5. Chop tomato and coriander leaves finely, store separately
    6. Make a paste of green chilli, garlic and ginger
    7. In about 25ml of water mix turmeric, red chilli, cumin and coriander powders
    8. 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
    9. Add potato cubes and sauté till golden brown on all sides, evenly. Will take about 15 minutes.
    10. Drain and remove. To the remaining oil in the pan add sugar, sauté till it is golden brown
    11. Add bay leaves, cardamom, cinnamon and cloves sauté for another 2 minutes
    12. Add onion sauté till golden brown
    13. Add the ginger/garlic/chilli paste, tomatoes and sauté till oil separates
    14. Add the powders masala mix sauté for 2 minutes till raw taste of the masala leaves
    15. Add the potatoes and cook till well done
    16. Add eggs, sprinkle coriander leaves, remove from fire
    17. Serve hot with rice or roti.




     

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