Bengali Egg Curry
Bengali Egg Curry
- 8 large hard boiled eggs
- 4 potatoes diced into big cubes
- 2 onion
- 4 dried red chilli
- 4 green rawit chilli
- 4 garlic cloves
- 8 cm ginger root
- 4 tomato
- 8 Tbsp mustard oil
- 2 tbsp sugar
- 3 tsp salt
- 2 tsp turmeric powder
- 2 tsp red chilli powder
- 4 tsp coriander powder
- 4 tsp cumin powder
- 1 tsp Bengali garam masala else a regular garam masala is fine too
- 20 g coriander chopped
- Hard boil the eggs with enough water and pinch of salt for 12 mins. Place it under running cold water and let this cool down. Peel it and keep it ready for the next step (This can be done even over a weekend)
- In a large iron skillet, add the entire mustard oil and let it warm up. Add the potatoes and boiled eggs and fry them on a med-high till you see brown marks on the skin. Should take 7-8 mins. Remove this and keep it aside.
- Meanwhile, make a paste of onion, ginger, garlic and dried red chilli.
- Take 1 tbsp sugar to the pan and let this caramelize in a few mins. Next up add the onion paste (from earlier step). Cook this for 10 mins.
- Make a paste of the tomatoes and if you wish you could use passata or puree as well. Add this to the pan and cook for another 5 mins.
- Add the spices starting with salt, turmeric powder, red chilli powder, coriander powder, cumin powder and mix well. Cook on a low flame for 5 mins.
- Add the fried potatoes and eggs and coat them well in the spice paste in the pan. Add 300 ml water along with green chilli and let this simmer for 15 mins.
- Check the flavors and add more sugar or salt if you feel the need. Add garam masala and coriander leaves and cook this for 1 min. Turn off the flame and serve this with steamed rice.
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