Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
4 hard boiled eggs (peeled); 1 big-sized potato cut into 4 pieces; 1 medium-sized onion chopped; ½ tsp ginger paste; 1 tsp garlic paste; 1 medium-sized tomato roughly chopped; 4 green chilies cut into half (lengthwise) each; ½ tsp ghee (clarified butter).



Spices:
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • ½tsp cumin powder/paste
  • 1 tsp turmeric powder
  • ½ tsp red chili powder.
  • ½ tsp kashmiri red chili powder (only for colour)
  • Sugar to taste.
  • Salt to taste.
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)

Steps:
  1. Heat oil in a pan. Fry the potato pieces till golden brown. Keep aside (on medium heat).
  2. Fry the eggs till golden brown and set aside (on medium heat).
  3. Temper the same oil with bay leaves, cinnamon stick and green cardamoms.
  4. When the aroma comes out, add the chopped onion along with some salt and sugar. Fry until it becomes translucent and dark brown.
  5. Add the chopped tomato and fry until the tomato pieces are soft.
  6. Add ginger-garlic paste and fry until the raw smell of ginger- garlic goes away.
  7. Add the fried potato and saute for a while (on medium heat).
  8. In the meantime, make a paste of turmeric powder, cumin paste/powder and chili powder (both kashmiri and red chili) with a small amount of water and keep it at ready.
  9. Add the paste and fry for 2 minutes on medium heat.
  10. Add salt and sugar. Mix well.
  11. Add some warm water according to your desire (how thick you want the gravy to be). Bring it to a boil over medium heat.
  12. Add the eggs and green chilies and put a lid on it. Allow it to cook in low flame until the potatoes are done. [Note: To reduce the cooking time, try to boil the potatoes with eggs]
  13. Open the lid, adjust the taste of salt and sugar.
  14. Add ghee (clarified butter) and bengali garam masala powder (cinnamon, cardamom and clove). 
  15. Turn off the heat and rest it for 2 minutes with the lid on.
  16. Serve hot with rice, roti (chapati) 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.

Tips:
  1. Add ¼ tsp of turmeric powder to the oil just before adding the eggs to fry. It will add a good color on the eggs. 
  2. Make a slit on each egg (after boiling and peeling) to let the gravy in. It creates a good taste and also prevents the oil to splutter while frying the eggs.
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