Photograph of the finished Egg curry

India · Cà ri trứng khoai tây Bengal Dimer dalna

Egg curry

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Potato Potato 480 g
  • Photograph of Mustard oil Mustard oil 120 ml
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 1.6
  • Photograph of Ginger Ginger 32 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Red chilli powder Red chilli powder 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil the eggs for 9 minutes, peel them, then toss them with turmeric powder and salt.
  2. 2 Fry the eggs in mustard oil for 3 minutes until the outside is golden brown and pitted; this pitting helps the sauce adhere to the egg.
  3. 3 Fry the halved potatoes in the oil for 6 minutes until golden brown around the edges.
  4. 4 Sauté bay leaves, onions, and ginger for 8 minutes, then add tomatoes and chili powder and cook for 6 minutes.
  5. 5 Add 300 ml of water, cook the potatoes for 12 minutes, then add the eggs during the last 5 minutes and sprinkle with garam masala.

With an appliance

  • Pressure cooker 35 min

    Replace the potato cooking step in step 5: add 300 ml of water and cook the potatoes under high pressure for 4 minutes, then quickly release the pressure; open the lid and add the eggs, simmering for 5 minutes to prevent the eggs from becoming tough.

Start cooking