Servings
4
Ready In:
45 mins
About this Recipe
By: Paromita
Bengalis always have fish in their menu, I think all of India knows that. However, there are days when a Bengali home is filled with the smell of Egg Curry being cooked.
I remember egg curry being made on days when we were bored of fish but specially on rainy days. For me it is an amazing option for a quick weekday stir up. It is spicy and delectable, all you need as a side is steamed rice.
Now living in Canada, me and my family enjoys Egg curry on days it is very cold and snowing, this spicy curry will warm you up. It is a delicious concoction of onions, tomatoes and spices.
Now the first things first, getting a well boiled and cleanly peeled egg. You can take a look at my other post here
For this recipe I usually boil the eggs with the potatoes. You know, a Bengali curry always has potatoes.
Sliced Onions or Onion paste
For any curry my first choice would be thinly sliced onions. Onion paste somewhat makes the curry lot like a thick soup. It does not render any texture if you use onion paste. So I would suggest giving a little extra effort in slicing the onions.
The important part of this curry, or any Indian curry for that matter, is to cook the ‘masala’ well to get the right colour and the right flavour. As you slowly cook the spices with onions and tomatoes, the spices release their aroma and everything comes together to give you this amazingly delicious curry.
Ginger garlic paste or freshly crushed
I feel freshly crushing the ginger and garlic makes for a bold flavour. I have a small mortar and pestel and I try to use it as and when I can. However, there are of course days I opt for already made ginger-garlic paste. I do not prefer the store-bought ones as they have a lot of preservatives.
What I do is usually I will make it in bulk for the week ahead on a Sunday. I just peel and slice about 50 gms of ginger and garlic each and make a paste in my blender. The paste keeps pretty well for a week or even two. So why use the preservative-loaded ones.
INGREDIENTS
- Eggs – 8
- Potatoes – 3 medium
- Onions – 2 medium
- Tomatoes – 1 medium
- Turmeric – 1 tsp
- Cumin powder – 2 tsp
- Coriander powder – 2tsp
- Salt – 1 Tblsp
- Garam masala – 1 tsp
- Green Chillis – 3
- Ginger – 2 inch
- Garlic – 3 cloves
- Cinnamon – 2 sticks
- Cardamom – 4-5
- Cloves – 4-5
- Tomato paste – 1 tsp
- Sugar – 2 tsp
- Oil – 15 ml
- Ghee / Clarified butter – 1 Tblsp (optional)
Step by Step Instructions
Step 1
Bring the potatoes and eggs to a boil and boil for 6 minutes
Transfer the eggs to cold water and peel
Step 2
Thinly slice the onions and dice the tomato
Slit the green chillis
Step 3
Smear the potatoes and eggs with turmeric and salt
In a wok or kadai heat some oil and fry the eggs on all sides
Step 4
Do the same for the potatoes
Step 5
Add rest of the oil to the same pan and temper the oil with the whole spices – cinnamon, cardamom and cloves
Add in the sliced onions and add some sugar
Step 6
Fry the onions till golden. Add in the ginger and garlic
Step 7
Fry for a minute and add in the tomatoes.
Fry for a minute and add some salt and cover.
Step 8
In a bowl make a paste with water and the tomato paste and rest of the powdered spices.
Add the paste to the onions and tomatoes.
Step 9
Cook the mix for 7-8 minutes. Let it simmer and stir it every now and then.
Step 10
When everything looks all together, season with rest of the salt and sugar. Add 100-150 ml of water.
Step 11
Bring everything to a boil, add in the eggs and potatoes. Simmer the curry for 3-4 minutes.
Step 12
Finish with garam masala and chopped coriander. For an extra oomph you can add a tablespoon of ghee (clarified butter)