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

• 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.