Egg Curry
Serves 415 mins prep20 mins cook
This easy egg curry features boiled eggs served in a Bengali-inspired gravy. The gravy is made with mustard oil, tomatoes, spices, and can be thinned with water or coconut milk for desired consistency. It's a delicious meal enjoyed by both adults and little ones alike.
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What you need
Instructions
1: In a pan, heat mustard oil and add paunch phoran, sliced onion, minced garlic, ginger, and green chili. Cook until onions are soft. 2: Add tomatoes and cook until they soften, then grind to a paste. 3: In a separate pan, heat a bit more oil. Add bay leaf, nigella seeds, green cardamom, cinnamon, mace, and cloves. 4: Stir in turmeric and red chili powder to taste. Follow with ground coriander and crushed kasoori methi. 5: Add the ground onion/tomato mix and some water or coconut milk for thickness. 6: Once the oils separate from the gravy, add boiled eggs or serve fried eggs on top. 7: Season with cilantro, black pepper, and salt to taste, and serve hot.View original recipe