Bengali Spiced Egg Curry Recipe

About this recipe

Bengali Spiced Egg Curry is a comforting and flavorful dish that combines boiled eggs with a rich, spiced tomato and onion gravy, infused with aromatic Bengali spices like mustard seeds, cumin, and turmeric. This satisfying recipe is perfect for a hearty breakfast, offering a balance of protein and warming spices to kickstart your day. The medium spice level makes it enjoyable for everyone, and the addition of hard-boiled eggs adds a creamy texture that complements the tangy, fragrant gravy beautifully. Serve with steamed rice or paratha for a wholesome meal that’s sure to bring your family together.

Ingredients

• 6 pcs White Eggs
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 200Ml Kara Coconut Milk Classic (200ml)
• 500 g Sugar
• 100 g Coriander Leaves
• medium Chilli Green Long
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Boil the eggs in a pot for 10 minutes, then transfer them to cold water. Peel the shells and lightly score the eggs with a knife for better absorption of flavors.
2. 2. Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat to medium. Add mustard seeds and cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking for 1-2 minutes until the raw aroma disappears.
4. 4. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for 8-10 minutes until the tomatoes are soft and the oil separates.
5. 5. Pour in the coconut milk, stir well, and bring the mixture to a gentle simmer. Add sugar and garam masala, adjusting seasoning if needed.
6. 6. Gently add the boiled eggs to the curry, coating them with the sauce. Simmer for 5-7 minutes to allow the flavors to meld.
7. 7. Garnish with fresh coriander leaves and serve hot with steamed rice or paratha.