Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
4 hard boiled eggs (peeled); 1 medium-sized potato cut into half; 6 pieces cauliflower florets; 1 medium-sized onion chopped; ½ tsp ginger paste; ½ tsp garlic paste; 1 small-sized tomato roughly chopped; 4 green chilies cut into half (lengthwise) each; ½ tsp ghee (clarified butter).

  • 2 bay leaves
  • 2 inch cinnamon stick
  • 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).

  1. Heat oil in a pan. Shallow fry the cauliflower florets and the potatoes. Take them out of the pan and keep aside.
  2. Fry the eggs until red and keep aside.
  3. Temper the same oil with bay leaves and cinnamon stick. Once you get the aroma of the spices, add the chopped onion and fry till golden brown.
  4. Add the ginger and garlic paste and fry until the raw smell goes away.
  5. Add the chopped tomato and fry until the tomato pieces are soft.
  6. Add salt, turmeric powder, red chili powder, kashmiri red chili powder and sugar. Mix well. [In this step you can add ½ cup of warm water].
  7. Add the fried potatoes and cauliflower. Mix well.
  8. Add some warm water along with the green chilies and put a lid on it. Allow it to cook on medium flame until the potatoes and cauliflowers are fully cooked.
  9. Open the lid, add the eggs and cover it again for 5 minutes. Cook it on low flame.
  10. Open the lid, adjust the taste of salt and sugar.
  11. Add ghee and garam masala powder.
  12. Turn off the heat and rest it for 2 minutes before serving.

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.

  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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