Follow these steps for perfect results
Eggs
boiled
Onion
paste
Garlic
paste
Ginger
paste
Tomato
puree
Coconut Milk
Green Chili
grated
Turmeric Powder
Coriander Powder
Red Chili Powder
Cumin Powder
Bay Leaf
Cinnamon Stick
Cloves
Black Peppercorns
Black Cardamom
Green Cardamom
Salt
Oil
Kasuri Methi (Dried Fenugreek Leaves)
Cilantro
chopped
Boil eggs, peel, coat with turmeric powder, and set aside.
Heat oil in a pan and lightly fry the eggs until golden brown. Remove and set aside.
Heat some more oil in the same pan.
Add bay leaf, cinnamon stick, cloves, black peppercorns, large cardamom, and green cardamom. Sauté for 20-30 seconds.
Add onion paste, ginger paste, and garlic paste. Sauté for 3-4 minutes until lightly browned.
Add grated green chilies and tomato puree. Cook for 4-5 minutes.
Add red chili powder, coriander powder, and cumin powder. Mix well and cook for 3-4 minutes.
Add 1/2 cup water and salt to taste. Simmer for 5 minutes.
Add coconut milk, mix well, and turn off the heat.
Add the fried eggs, dried fenugreek leaves (kasuri methi), and chopped cilantro. Mix gently.
Serve hot with tawa paratha and pudina pyaz kachumber salad.
Expert advice for the best results
Adjust the amount of chili powder according to your spice preference.
Gently stir the curry after adding the eggs to avoid breaking them.
For a richer flavor, use homemade coconut milk.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Garnish with fresh cilantro and a swirl of cream.
Serve hot with tawa paratha, rice, or naan.
Accompany with a side of raita or kachumber salad.
Its aromatic notes complement the spices.
Its bitterness cuts through the richness of the curry.
Discover the story behind this recipe
A popular dish during festivals and celebrations in Bengali households.
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