Bengali Egg Curry With Potato

Bengali Egg Curry is a delicious preparation of eggs and potato which are cooked in a gravy made up of onion, tomato and ginger garlic paste.

Dimer Jhol is the Bengali name for egg curry with potato recipe. This egg recipe can be made with very simple ingredients which can be found in pantry. Recipes like potatoes, eggs, onion, tomatoes and spices are normally found in every Indian home. Bengali recipes also use a spice powder called panch phoron.

What is panch phoron?

Panch phoron is a special type of Bengali masala. It means five spices. Various spices like cumin seeds, brown mustard, fenugreek seeds, fennel seeds and nigella seeds are used to make panch phoron.

Eggs are healthiest and most nutritious food. Eggs are rich in proteins and vitamin B2. Egg white lowers the bad cholesterol and are is in number of vitamins and minerals which help in providing energy to the body. You can also try egg butter masala.

How to make Bengali style egg curry recipe with potato?

1. Boil the eggs and potato separately. De-shell the eggs. Slightly slit the eggs and apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt. Keep aside.
2. Peel the potato and chop into cubes. Apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt and keep aside.
3. Add chopped onion, cumin seeds, black pepper and ginger- garlic paste and grind together to make a puree. You can add ¼ cup water while making puree. Keep aside.
4. Make a puree of chopped tomato and keep aside.
   Now let us fry the eggs and potato. Heat a skillet and add 4 tablespoon oil. Fry the eggs till they turn golden brown in colour.
5. After the eggs fry, remove and keep aside.
6. To the same skillet add potatoes and fry for some time. Remove and keep aside.
7. Now to the same skillet, add more oil if needed. Add bayleaf and crushed cardamom (elaichi) pods.
8. Mix the onion puree. Let it fry for 5 minutes.
9. Add tomato puree and slit green chilies and mix well.
10. Add the spice powders like cumin powder, coriander powder, red chili powder and panch phoron and mix well.
11. Let it simmer for 10 minutes. Add water ¼ cup at a time and let the gravy simmer for atleast 10 more minutes.
12. Add potatoes and salt to taste and mix well.
13. Finally add the eggs. Simmer the gravy for 8 minutes.
14. Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.

How to serve Bengali recipes for lunch?

The egg curry Bengali style is delicious and can be served either with jeera rice or steamed rice or rotis. This dish can be served for parties or packed in lunch box along with rice and salad.

I learnt this recipe from my best friend Reena Dey and I dedicate this recipe to her. I had heard that Bengali recipes delicious. So I pinged Reena and asked her to share the recipe which she shared over a personal message on Facebook. The recipe reached Bangalore all the way from Turkey and Reena deserves all credits to this. You can also try this spicy egg curry and Goan style egg drop curry.

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5 from 1 vote

Bengali Egg Curry

Bengali Egg Curry is a delicious preparation of eggs and potato which are cooked in a gravy made up of onion,tomato and ginger garlic paste.

Prep Time15 minutes mins

Cook Time40 minutes mins

Servings: 4 People

By: Raksha Kamat

Equipment

• Kadai / wok
• Blender

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 4 eggs
• ▢ 1 medium sized potato
• ▢ For marinating:
• ▢ 1 teaspoon turmeric powder
• ▢ 2 teaspoon red chilli powder
• ▢ 1/4 teaspoon salt
• ▢ For the curry:
• ▢ 2 medium sized onion chopped
• ▢ 1 teaspoon ginger garlic paste
• ▢ ½ teaspoon cumin seeds
• ▢ 5 black pepper seeds
• ▢ 1 medium sized tomato chopped
• ▢ 1 bayleaf
• ▢ 2 elaichi/cardamom pods crushed
• ▢ ½ medium sized onion sliced
• ▢ 2 green chilies slit
• ▢ 1 teaspoon cumin powder
• ▢ 1 teaspoon coriander powder
• ▢ 2 teaspoon panch phoron
• ▢ 1 teaspoon red chili powder
• ▢ 1 cup water
• ▢ 4 tablespoon oil
• ▢ Salt to taste
• ▢ For garnish:
• ▢ Few Chopped coriander leaves

Instructions

• Boil the eggs and potato separately. De-shell the eggs. Slightly slit the eggs and apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt. Keep aside.
• Peel the potato and chop into cubes. Apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt and keep aside.
• Add chopped onion, cumin seeds, black pepper and ginger- garlic paste and grind together to make a puree. You can add ¼ cup water while making puree. Keep aside.
• Make a puree of chopped tomato and keep aside.
• Now let us fry the eggs and potato.
• So heat a skillet and add 4 tablespoon oil. Fry the eggs till they turn golden brown in colour.
• After the eggs fry, remove and keep aside.
• To the same skillet add potatoes and fry for some time. Remove and keep aside.
• Now to the same skillet, add more oil if needed. Add bayleaf and crushed elaichi pods.
• Then add the onion puree and mix well. Let it fry for 5 minutes.
• Add tomato puree and mix well.
• Add slit green chillies and mix.
• Add the spice powders like cumin powder, coriander powder, red chili powder and panch phoron and mix well.
• Let it simmer for 10 minutes. Add water ¼ cup at a time and let the gravy simmer for atleast 10 more minutes.
• Add potatoes and salt to taste and mix well.
• Finally add the eggs. Simmer the gravy for 8 minutes.
• Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.

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Note: Recipe was published on 26 Sept 2016. Republished with pinterest image.