Bengali egg curry is a delicious and soothing Bengali potato and egg stew. It’s incredibly beneficial when your pantry only has vegetables like onions, potatoes, and tomatoes. It’s simple to prepare and delightful to eat.


1. 2–3 eggs, or as desired.

2. 2 potatoes, standard size

3. 1 onion, standard size

4. 1/2 teaspoon ginger, coarsely chopped

5. 1 tomato, big

6. A half teaspoon of turmeric powder and red chilli powder

7. 1 tej patta or bay leaf

8. 1 inch cinnamon stick

9. 1 teaspoon cumin powder

10. Curry powder or garam masala (1/2 tsp)

11. Sprinkle with coriander leaves

12. 2 tbsp. olive oil

13. Season with salt to taste


1. To begin with, boil the eggs, then slice them and wrap them in turmeric and salt. In a saucepan, add the oil and cook the eggs until they are pale brown in color.

2. In the very same skillet, combine the partially cooked potatoes with the turmeric powder and cook until it is brownish in color.

3. Cook for 1-2 minutes with full seasonings in the skillet. Then incorporate the shredded onions and ginger that has been sliced.

4. Saute until the onions are golden brown, then pour the tomato paste and cook for another two to three minutes. Toss in the fried potato chunks gently.

5. Bring the water to a boil. Then combine the eggs and cook for 3-5 minutes, or until the gravy reaches the required texture.

6. Lastly, add the garam masala powder, mix thoroughly, and take off the heat. Decorate with chopped coriander leaves before serving. Bengali Egg Curry is now ready to eat.

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