1Made with AI
Bengali Egg Curry
Ingredients
- large eggs8 pieces
- mustard oil2 tablespoons
- large onion, finely chopped1 piece
- tomatoes, finely chopped2 pieces
- ginger-garlic paste1 tablespoon
- turmeric powder1 teaspoon
- red chili powder1 teaspoon
- cumin powder1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- water1 cup
- saltto taste
- fresh cilantro for garnishas needed
Instructions
- 1
Boil the eggs in a pot of water for about 10 minutes until they are hard-boiled. Remove the shells and set the eggs aside.
- 2
Heat the mustard oil in a pan over medium heat. Once the oil is hot, add the finely chopped onion and sauté until golden brown.
- 3
Add the ginger-garlic paste to the pan and sauté for another 2 minutes until the raw smell disappears.
- 4
Add the finely chopped tomatoes to the pan and cook until they become soft and the oil starts to separate from the mixture.
- 5
Add the turmeric powder, red chili powder, cumin powder, and coriander powder to the pan. Mix well and cook for another 2 minutes.
- 6
Add the hard-boiled eggs to the pan and gently stir to coat them with the spice mixture.
- 7
Pour in the water and add salt to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- 8
Sprinkle the garam masala over the curry and mix well.
- 9
Garnish with fresh cilantro before serving.
- 10
Serve hot with steamed rice or roti.
