Ingredients

Adjust Servings:

	3 tbsp cooking oil
	3 medium sized potatoes – sliced in halves
	6 large eggs – sliced in halves
	2 medium sized tomatoes – chopped into small pieces
	2 tbsp onion paste
	1 large onion – chopped into small pieces
	3 green chili
	1 tsp ginger paste
	1 tsp garlic paste
	1 tsp turmeric powder
	1 tsp salt
	2 bay leaves
	1/2 tsp garam masala

Nutritional information

1657

calories

223.31 g

carbohydrates

42.52 g

protein

69.53 g

fat

2458 mg

sodium

1107 mg

cholesterol

Bengali Egg Curry

Name: Bengali Egg Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 Servings
Ingredients: tbsp cooking oil: 3; medium sized potatoes – sliced in halves: 3; large eggs – sliced in halves: 6; medium sized tomatoes – chopped into small pieces: 2; tbsp onion paste: 2; large onion – chopped into small pieces: 1; green chili: 3; tsp ginger paste: 1; tsp garlic paste: 1; tsp turmeric powder: 1; tsp salt: 1; bay leaves: 2; tsp garam masala: 1/2

Features:

Cuisine:

Indian

30 mins
Serves 6
Easy

Ingredients

3 tbsp cooking oil
3 medium sized potatoes – sliced in halves
6 large eggs – sliced in halves
2 medium sized tomatoes – chopped into small pieces
2 tbsp onion paste
1 large onion – chopped into small pieces
3 green chili
1 tsp ginger paste
1 tsp garlic paste
1 tsp turmeric powder
1 tsp salt
2 bay leaves
1/2 tsp garam masala

How to make Bengali Egg Curry

Boil potatoes and eggs.
Remove the egg shells and potato skins.
Cut a thin slit on each egg using a knife or thread.
Mix potatoes and eggs with turmeric powder and ¼ tsp salt.
Heat oil in a deep pan.
- Sauté the eggs till they turn brown.
- Cook the potatoes for 3-4 minutes.
Add bay leaves and onion pieces then sauté.
Add chili, tomatoes, onion paste, ginger, and garlic.
- Fry mixture.
Add remaining salt and ½ cup of water.
Add the potatoes and fried eggs.
- Cook till the gravy thickens.
Add garam masala powder and let cook for 2-3 minutes.

Trivia

The word 'curry' is believed to come from the Tamil word 'karil'.