Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients :
4 hard boiled and peeled eggs; 1 big onion; 2 medium-sized potatoes peeled and cut into two pieces each; ginger 1 inch; 1 big sized tomato chopped; 2 green chillies.

Spices :
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp red hot chilli powder
  • 1 bay leaf
  • 2 inch cinnamon stick
  • 1 tsp ghee (clarified butter) or butter
  • ½ tsp bengali garam masala powder (cinnamon,cardamom & clove); salt and sugar according to taste.



Steps :

  1. Make a thick paste of onion, ginger and green chillies. Keep it aside.
  2. Heat oil in a pan/kadai, add a pinch of turmeric powder and fry the potatoes until they are golden brown [Tips: make a slit on each potato before frying as it will help the potato to cook faster].
  3. Add some more oil if needed. Fry the boiled eggs until they are golden brown. Keep them aside.
  4. Temper the oil with bay leaf and cinnamon stick. When the aroma comes out, add the thick onion paste and fry until it becomes brown.
  5. Add tomato and stir till it gets mushed.
  6. Now add the spices (except ghee and garam masala powder) one by one and fry until the oil gets separated.
  7. Add the fried potatoes and mix well.
  8. Add two cup of warm water and cover it. Cook it in low flame until the potatoes are done.
  9. Add the fried eggs followed by ghee and garam masala powder. Cook for sometime on medium heat until the gravy is thick.
  10. Turn off the oven and serve with rice, roti (chapati) or paratha.

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