Tangy Mustard Egg Curry — Bengali Egg Curry
A Bengali curry of hard-boiled eggs in a tangy mustard-and-tomato gravy with nigella seeds, green chilli, and a touch of mustard oil for pungency.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Boil 8 eggs in cold water 9 minutes, cool under running water, peel, and make 3 shallow slits in each. Toss with 0.5 tsp turmeric and pinch of salt. Peel and cut 2 small potatoes into 1-inch wedges. Puree 2 medium tomatoes. Measure all spices and chop fresh coriander.
Fry 1
Heat 3 tbsp mustard oil in a large heavy skillet over medium-high heat until smoking. Lower to medium, add eggs in two batches (4 eggs each), fry 90 seconds per batch turning, until edges are lightly golden. Remove and set aside.
Fry 2
Add potato wedges to the same pan over medium heat, fry 5 minutes turning, until edges golden and potato half-cooked. Remove and set aside.
Bloom
Add remaining 1 tbsp mustard oil over medium heat. Add nigella seeds, bay leaves, dried red chillies, sizzle 20 seconds until fragrant. Add ginger paste and green chillies, cook 30 seconds until raw smell fades.
Build
Stir in tomato puree, Kashmiri chilli powder, cumin, coriander, remaining turmeric, salt, and sugar. Cook 5 minutes on medium-low, stirring, until oil beads at edges and masala darkens.
Simmer
Pour in 500ml (2 cups) hot water, bring to a simmer on medium-low. Add half-cooked potatoes, simmer 7 minutes until tender. Return fried eggs gently, simmer 3 minutes on low, spooning gravy over eggs. Stir in garam masala off heat.
Rest and plate
Cover and rest 1 minute. Transfer curry to a serving bowl, garnish with fresh coriander. Serve with steamed basmati rice, brinjal pickle, and roasted papad alongside.
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