Follow these steps for perfect results
Egg
boiled, slit
Potato
boiled, chopped
Turmeric Powder
Red Chili Powder
Salt
Onion
chopped
Ginger Garlic Paste
Cumin Seeds
Black Peppercorns
whole
Tomato
chopped
Bay Leaf
Cardamom
crushed
Onion
thinly sliced
Green Chili
halved
Coriander Powder
Cumin Powder
Panch Phoron
Red Chili Powder
Water
Oil
Salt
to taste
Cilantro
chopped
Boil eggs and potatoes separately.
Peel eggs and make small slits.
Marinate eggs with turmeric powder, red chili powder, and salt.
Peel and chop potatoes.
Marinate potatoes with turmeric powder, red chili powder, and salt.
Grind onions, cumin, whole black pepper, garlic, and ginger into a paste.
Make tomato puree.
Heat oil in a pan and fry the eggs until golden brown. Remove and set aside.
Fry the potatoes in the same pan for 2 minutes. Remove and set aside.
Add more oil to the pan and add bay leaves and cardamom.
Add the onion-spice paste and cook for 5 minutes.
Add tomato puree and green chilies and mix well.
Add cumin powder, coriander powder, red chili powder, and panch phoran masala. Mix well.
Cook for 10 minutes.
Add 1/4 cup of water and cook for another 5-8 minutes.
Add the cooked potatoes and eggs, cover the pan, and cook for 5 minutes.
Garnish with chopped cilantro and serve.
Expert advice for the best results
Adjust spice levels to your preference.
Use fresh tomatoes for a richer flavor.
Everything you need to know before you start
15 minutes
The curry can be made a day ahead and reheated.
Serve hot, garnished with fresh cilantro, in a bowl. A side of rice or roti complements the dish.
Serve with rice or roti.
Add a dollop of yogurt for extra creaminess.
Pairs well with the spices.
Discover the story behind this recipe
Eggs are a common and versatile ingredient in Bengali cuisine, often cooked in rich curries.
Discover more delicious Bengali Lunch recipes to expand your culinary repertoire
A flavorful Bengali prawn curry with raw mango in a mustard-coconut milk sauce.
A flavorful Bengali-style pilaf featuring delicate Hilsa fish cooked in a rich, aromatic gravy and layered with fragrant rice.
A classic Bengali dish featuring Hilsa fish cooked in a creamy and flavorful yogurt-based gravy, seasoned with mustard and spices.
A classic Bengali slow-cooked mutton curry, rich with spices and flavor. Kosha Mangsho is traditionally served with rice or paratha.
A spicy and flavorful Bengali mutton curry, perfect for a weekend lunch or dinner.
Chanar Dalna is a traditional Bengali dish made with paneer (chanar) and potatoes in a flavorful, spiced gravy. This vegetarian dish is perfect for lunch and is often served with rice and Begun Bhaja (Bengali style eggplant fry).
A flavorful Bengali stir-fry featuring cauliflower, rice, and aromatic spices.
A traditional Bengali mixed vegetable curry, Sukto features a medley of vegetables cooked in a light and flavorful sauce. This recipe balances bitter, sweet, and savory elements for a unique taste experience.