Egg Curries are found all across the world but the Bengali Egg Curry is all about the spices and taste of Indian Foods.
Bengali Egg Curry can be served as a side dish to any main course.
Preparation Time: 15 minutes
Cooking Time: minutes
- 7 pieces of Boiled Eggs
- 2 teaspoon of Ginger Paste
- 2 teaspoon of Garlic Paste
- 2 Onions ( 1 finely Chopped and the other pasted)
- 2 teaspoon of Jeera (Cumin) Powder
- 1 pinch of Jeera
- 2 teaspoon of Red Chili Powder
- 1 Tomato (pasted)
- Sugar and Salt to Taste
- Garam Masala (Powder of cloves, cinnamon, cardamoms )
- 2 pieces of Green Chili
- 2 Bay leaves
- Turmeric Powder
Fry the boil eggs with a layer of Turmeric powder with a pinch of salt in a frying pan with 2 tablespoon of mustard oil. After it gets fried keep it aside in a separate dish.
Add 2 tablespoon of Mustard Oil in the frying pan.
After it gets hot put in 1 pinch of Jeera and the Bay Leaves.
Now add the chopped onion. Fry them until it gets golden brown
In a bowl, mix Jeera powder, Garlic paste, Ginger paste, Tomato paste and Onion paste along with ½ teaspoon of
Turmeric and 2 tablespoon of water.
Put the mixture into the frying pan.
Add sugar and salt to taste.
After few minutes when the oil starts to come out from the mixture, the add 2 cups of Water. When the water starts to boil, add the fried boiled eggs that were kept aside.
Boil mixture until it forms a thick gravy.
Add ½ teaspoon of Garam Masala Power and mix it.