Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
6 hard boiled eggs(peeled); ½ cup yogurt; 11/2 cup chopped onion; 1 tbsp onion paste; ½ tsp ginger paste; ½ tsp garlic paste; 2 tbsp peanut paste; 4 green chilies; 1 tsp ghee (clarified butter ).

  • 1 tsp black pepper powder
  • ½ tsp chili powder (optional)
  • ½ tsp bengali garam masala powder (cinnamon,cardamom,clove)
  • 1 tsp turmeric powder
  • Salt to taste
  • Sugar to taste.


  1. Prick each egg all over with a toothpick and keep them at ready.
  2. Heat oil with ½ tsp ghee (If you don’t have ghee, then use butter. But ghee is the best option) in a pan.
  3. Add the onion and fry until golden brown.
  4. Add onion paste and fry for 5 minutes on medium flame.
  5. Add ginger-garlic paste and fry until the raw smell goes away.
  6. Add turmeric powder, chili powder, black pepper powder, salt and sugar one by one and mix well.
  7. Meanwhile, beat the yogurt until lump free and keep it at ready.
  8. Add the yogurt and stir well.
  9. Add peanut (badaam) paste. Mix well.
  10. Now add the boiled eggs and mix them well in gravy.
  11. Add some warm water (according to the thickness you want) along with the green chilies and put a lid on it. Allow it to cook on medium flame for 5 minutes.
  12. Open the lid, adjust the taste of salt and sugar.
  13. Add ½ tsp ghee add garam masala powder.
  14. Turn off the heat and rest it for 5 minutes.
  15. Serve with chapati (roti) or paratha.

How To Make Perfect Hard Boiled Eggs:
  • Take some water in a saucepan and bring it to boil on high flame.
  • Carefully place the egg/eggs in the boiling water and reduce the heat to medium.
  • Boil the egg/eggs for 10 minutes on medium heat.
  • Turn off the heat and transfer the egg/eggs to another pot and pour some cold water. [you can also put the pot under running water for about 2 minutes].
  • Let it cool for 5 minutes and then start peeling one by one.
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