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Egg curry with potato
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5 from 1 vote

Bengali Egg Curry

Bengali Egg Curry is a delicious preparation of eggs and potato which are cooked in a gravy made up of onion,tomato and ginger garlic paste.
Course Main Course
Cuisine Bengali, Indian
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 People
Author Raksha Kamat


  • Kadai / wok
  • Blender


  • 4 eggs
  • 1 medium sized potato
  • For marinating:
  • 1 teaspoon turmeric powder
  • 2 teaspoon red chilli powder
  • 1/4 teaspoon salt
  • For the curry:
  • 2 medium sized onion chopped
  • 1 teaspoon ginger garlic paste
  • ½ teaspoon cumin seeds
  • 5 black pepper seeds
  • 1 medium sized tomato chopped
  • 1 bayleaf
  • 2 elaichi/cardamom pods crushed
  • ½ medium sized onion sliced
  • 2 green chilies slit
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 teaspoon panch phoron
  • 1 teaspoon red chili powder
  • 1 cup water
  • 4 tablespoon oil
  • Salt to taste
  • For garnish:
  • Few Chopped coriander leaves


  • Boil the eggs and potato separately. De-shell the eggs. Slightly slit the eggs and apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt. Keep aside.
  • Peel the potato and chop into cubes. Apply ½ teaspoon turmeric powder and 1 teaspoon red chili powder and salt and keep aside.
  • Add chopped onion, cumin seeds, black pepper and ginger- garlic paste and grind together to make a puree. You can add ¼ cup water while making puree. Keep aside.
  • Make a puree of chopped tomato and keep aside.
  • Now let us fry the eggs and potato.
  • So heat a skillet and add 4 tablespoon oil. Fry the eggs till they turn golden brown in colour.
  • After the eggs fry, remove and keep aside.
  • To the same skillet add potatoes and fry for some time. Remove and keep aside.
  • Now to the same skillet, add more oil if needed. Add bayleaf and crushed elaichi pods.
  • Then add the onion puree and mix well. Let it fry for 5 minutes.
  • Add tomato puree and mix well.
  • Add slit green chillies and mix.
  • Add the spice powders like cumin powder, coriander powder, red chili powder and panch phoron and mix well.
  • Let it simmer for 10 minutes. Add water ¼ cup at a time and let the gravy simmer for atleast 10 more minutes.
  • Add potatoes and salt to taste and mix well.
  • Finally add the eggs. Simmer the gravy for 8 minutes.
  • Garnish with chopped coriander leaves and serve hot with steamed rice or rotis.