Bengali Egg Curry Recipe

Step 1: To begin making the Bengali Egg Curry recipe, boil the eggs and potato separately

Step 2: De-shell the eggs

Step 3: Slightly slit the eggs and apply 1/2 teaspoon turmeric powder and 1 teaspoon red chilli powder and salt

Step 4: Keep aside

Step 5: Peel the potato and chop into cubes

Step 6: Apply 1/2 teaspoon turmeric powder and 1 teaspoon red chilli powder and salt and keep aside

Step 7: Add chopped onion, cumin seeds, black pepper and ginger-garlic paste and grind together to make a puree in a mixer grinder

Step 8: You can add 1/4 cup water while making puree

Step 9: Keep aside

Step 10: Make a puree of chopped tomato and keep aside

Step 11: Now let us fry the eggs and potato

Step 12: So heat a skillet and add 4 tablespoon oil

Step 13: Fry the eggs till they turn golden brown in colour

Step 14: After the eggs fry, remove and keep aside

Step 15: To the same skillet add potatoes and fry for some time

Step 16: Remove and keep aside

Step 17: Now to the same skillet, add more oil if needed

Step 18: Add bayleaf and crushed elaichi pods

Step 19: Then add the onion puree and mix well

Step 20: Let it fry for 5 minutes

Step 21: Add tomato puree and mix well

Step 22: Add slit green chillies and mix

Step 23: Add the spice powders like cumin powder, coriander powder, red chili powder and panch phoron and mix well

Step 24: Let it simmer for 10 minutes

Step 25: Add water 1/4 cup at a time and let the gravy simmer for atleast 10 more minutes

Step 26: Add potatoes and salt to taste and mix well

Step 27: Finally add the eggs

Step 28: Simmer the gravy for 8 minutes

Step 29: Garnish with chopped coriander leaves and serve hot

Step 30: Serve Bengali Egg Curry for a delicious weekday meal along with Jeera Rice and Pudina Pyaz Kachumber Salad