20 January 2010

Bengali Egg Curry

Have been on a real cooking slump. Egg curry, though, is simple and so easy to prepare!

Picture is a little hazy, but decided to put it up nonetheless, so that you can get an idea of the consistency of the curry.

Prep time: 30 minutes

2 onions, 1 chopped fine, and 1 (for puree)
1 large potato, peeled and cut into 6 pieces
3 eggs, boiled
1/2 tomato chopped
1" piece ginger
3 garlic cloves
1/2 tsp chilli powder
1/2 turmeric
1/2 tsp garam masala
1 bay leaf, 2 cloves, small piece cinnamon, 2 cardamoms
1/2 tsp sugar
1/4 cup milk

Boil they eggs, and shell when cooled. Using a small pan, spray with PAM or 1/2 tsp oil and let heat. Add the whole boiled eggs and saute till the outer skin of hard boiled eggs browns a little. Cut into halves and set aside.
In a blender, puree 1 onion, ginger and garlic into a fine paste.
Now, in a pan, heat oil and add the whole spices. When they are spluttering, add the 1 chopped onion and sugar and saute for 1 minute. Add the pureed onion, turmeric, chilli and garam masala powders, and saute on high heat for 6 mins. When the color starts changing to brown, you know it is cooked. Add the tomatoes, salt and potatoes with 1/2 cup water, and cover to allow the potatoes to cook. This took a while (10 minutes) and I had to monitor the water to prevent the curry from sticking to the bottom. When potatoes are done, add 1/4 cup milk and water as needed to create curry of desired consistency. Add the eggs. Serve hot with naan/ roti.

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