Easy Egg Curry (Bengali Style) Recipe by Mish
Cooking Instructions 25 minutes 1 Gather your ingredients. Hard boil the eggs. Apply a little turmeric, chili powder and a pinch of salt to the eggs and shallow fry till red on the outside. 2 In the same pan shallow fry the potatoes and keep aside. 3 Heat oil in a pan, add the garlic and the onion and saute on medium for two minutes. It will brown slightly. Add the turmeric powder, chili powder, cumin powder, allspice powder, salt and coriander powder, and sauté for a minute more. If you need a little bit more oil you can add or you can also sprinkle some water so the spices cook well. Add the tomato paste and the potatoes and mix well stirring for 30 seconds or so. Adjust heat from medium to medium low so spices don’t burn. 4 Add the water and the sautéed eggs and bring to a boil. Then cover and cook on low till the potatoes are done, probably 7 to 10 minutes. Sprinkle a bit of garam masala, stir gently to mix the garam masala into the curry or shake the pan gently, garnish with cilantro and turn the heat off. Keep covered for three minutes, so the spices blend nicely and then serve with either rice or any flatbread. I usually serve it with rice. 5 Enjoy! 1 Gather your ingredients. Hard boil the eggs. Apply a little turmeric, chili powder and a pinch of salt to the eggs and shallow fry till red on the outside. 1 Gather your ingredients. Hard boil the eggs. Apply a little turmeric, chili powder and a pinch of salt to the eggs and shallow fry till red on the outside. 2 In the same pan shallow fry the potatoes and keep aside. 2 In the same pan shallow fry the potatoes and keep aside. 3 Heat oil in a pan, add the garlic and the onion and saute on medium for two minutes. It will brown slightly. Add the turmeric powder, chili powder, cumin powder, allspice powder, salt and coriander powder, and sauté for a minute more. If you need a little bit more oil you can add or you can also sprinkle some water so the spices cook well. Add the tomato paste and the potatoes and mix well stirring for 30 seconds or so. Adjust heat from medium to medium low so spices don’t burn. 3 Heat oil in a pan, add the garlic and the onion and saute on medium for two minutes. It will brown slightly. Add the turmeric powder, chili powder, cumin powder, allspice powder, salt and coriander powder, and sauté for a minute more. If you need a little bit more oil you can add or you can also sprinkle some water so the spices cook well. Add the tomato paste and the potatoes and mix well stirring for 30 seconds or so. Adjust heat from medium to medium low so spices don’t burn. 4 Add the water and the sautéed eggs and bring to a boil. Then cover and cook on low till the potatoes are done, probably 7 to 10 minutes. Sprinkle a bit of garam masala, stir gently to mix the garam masala into the curry or shake the pan gently, garnish with cilantro and turn the heat off. Keep covered for three minutes, so the spices blend nicely and then serve with either rice or any flatbread. I usually serve it with rice. 4 Add the water and the sautéed eggs and bring to a boil. Then cover and cook on low till the potatoes are done, probably 7 to 10 minutes. Sprinkle a bit of garam masala, stir gently to mix the garam masala into the curry or shake the pan gently, garnish with cilantro and turn the heat off. Keep covered for three minutes, so the spices blend nicely and then serve with either rice or any flatbread. I usually serve it with rice. 5 Enjoy! 5 Enjoy! 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