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Bengali Egg Curry

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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

223.31 g
42.52 g
69.53 g
2458 mg
1107 mg

Bengali Egg Curry

  • Eggetarian
  • 30 mins
  • Serves 6
  • Easy



A steaming bowl of Bengali egg curry is one of the best things you can eat. It is delicious and wonderful, and suitable for all ages, genders, and palettes. The only group of people who cannot eat this wonderful curry are vegans. Vegetarians on the other hand absolutely love this curry and will be doing themselves the biggest favor by adopting this wonderful dish into their diet. It is also ridiculously easy to make so, there’s really no reason not to eat this curry.

Health Benefits

The primary ingredient in this dish is of course the eggs. How could it be egg biryani without eggs? Eating a dish that makes good use of eggs is great, because eggs have a spectacular health profile. They are extremely high in protein and provide your body with a lot of energy. They also have the ability to help lower “bad” LDL cholesterol levels and subsequently increase the levels of your HDL cholesterol. Eggs are just the best.

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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.


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

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