In my family, everyone loves this dish and is an absolute favourite on Sunday afternoons when I want to make lunch quickly. My husband mentions that this is a great recipe for new cooks, since you can never go wrong with this dish, unless of course you have put in excess salt in the dish.
Here’s the list of Ingredients:
1. 6 Hard boiled Eggs
2. 1 large baking potato
3.1 large onion
4. 6 cloves of garlic
5.1/2 inch of ginger
6.1 medium size tomato.
8.1 bay leaf
9.1 medium size cinnamon stick
10. 3 cloves (ground)
11..2 green Cardamom seeds.
12.1/2 tsp Cumin seeds
13.1/4 tsp turmeric powder
14. 2 tsp Coriander Powder
15. 1 tsp Red Chilli Powder (or to taste)
16. 2 tsp Salt (or to taste)
17.5 Sprigs of Cilantro (for garnish)
18. 3 Cups of water
1. Peel off the egg shells from the hard boiled eggs , prick on one side of each of the eggs gently with a fork and keep aside.
2. Peel off the skin of the potato abd chop it into 6 large chunks.
3.Chop the Onion and cilantro finely.
4.Grate the garlic and ginger and keep aside.
5. Chop the tomatoes into small cubes.
6.Add oil to your pan and switch on the stove and keep the flame on medium.
7. Once the oil is hot, put the bay leaf,cinnamon stick, ground cloves, cardamom seeds and cumin seeds. After stirring the dry spices for 15 seconds, add in the chopped onion into the pan.
8.Put the salt in the oinions to speed up the process of cooking the onions.
9. Keep stirring to ensure the onions don’t burn fro the bottom.Once the onion starts to turn a little brown, add in potatoes, grated ginger and garlic and fry for a minute till the rawness of ginger and garlic goes away.
10.Next, add in the pan turmeric powder,coriander powder,chilli powder and the tomato.
11.Once the tomatoes are cooked and you see oil separating from the sides of the pan, its time to add in the eggs and stir fry for 2 minutes. Stir once in a while gently so that the eggs don’t break and the mixture doesn’t burn at the bottom.
12. Put in the water in the pan and bring it to boil. Once the water starts to boil, put the stove’s flame on simmer and cover for 5 minutes so that the potatoes get cooked.
13. After 5 minutes, check to see if the potatoes are done. You can try to cut the potato with a knife. If the knife cuts through easily, you know the potatoes are done.
14.If the potatoes are not fully cooked yet, just cover the pot and simmer it for another 2minutes . At this point, you could check for the salt and also if the curry seems to have evaporated more than you want it to, you could add little more water. (Note: The curry will absorb a little more water after the cooking stops, so make sure you have enough gravy.)
15. Once this is all done, switch off your stove and tranfer the dish onto a serving bowl and garnish with cilantro.
Bengali Egg Curry is ready to enjoy.