Difficulty: Easy | Prep Time: 10-15 mins | Cook Time: 30 mins | Yield: 4 servings
2 Medium Sized Potato
1 Large Onion Paste
½ tsp Ginger Paste
½ tsp Garlic Paste
2 tsp Dhania (Coriander) Powder
1 tsp Chillie Powder
½ tsp Haldi (Turmeric) Powder
½ tbsp Curd
2 Green Chillies
4 tbsp Oil
Salt to taste
- Hard boil the egg and remove it's shells.
- Peel the potatoes and cut each of them into four pieces.
- Make a paste of the onion. If possible use home made ginger and garlic pastes, as it gives a better flavour and taste to the food.
- Now heat the oil in a pan and fry the eggs and the potatoes untill golden brown. Ensure to evenly fry them, all around. Take them out and leave them aside.
- To the remaining oil, add the onion paste and fry till the paste is dark brown in colour.
- Now add the ginger and the garlic paste and fry them as well along with the onions for another 1-2 mins. Add a little water.
- Add the dhania, haldi and chillie powder. Add a little water, stir and fry the masala.
- Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
- Now add the curd and mix it with the gravy. Slit the green chillies and add them to the gravy as well.
- Now add salt according to your taste along with the potatoes.
- Add about 1 cup of water, cover and let the potatoes cook under low flame.
- Once the potatoes are cooked, add the eggs.
- Continue cooking on high for about another 2-3 mins, untill the gravy is thick and oil starts separating at the sides.
- Remove from flame and serve hot with steamed rice, chapati or parathas.
This is a typical bengali egg curry.