Bengali Egg Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, bay leaf, and whole spices. Fry until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and sauté for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and oil separates from the masala.
• STEP 4.Add water and bring the gravy to a boil. Gently add the boiled eggs and simmer for a few minutes.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or bread.

Cooking Tips

• To make the eggs easier to peel, add a pinch of salt to the boiling water.
• You can adjust the spice level by adding more or less red chili powder.
• For a creamier curry, you can add a tablespoon of yogurt or coconut milk.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Bengali Egg Curry with steamed rice, pulao, or any Indian bread of your choice.