Quick Egg Curry

Name: Quick Egg Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Bengali Muslim (Dhaka & Kolkata)
Ingredients: 4 eggs; 4 potatoes; 2 small onions; 1 tomatoes; 1 tbsp ketchup; 4 tbsp canola oil; 2 garlic cloves; 0.5 inch ginger; 4 cardamoms; 1 stick cinnamon; 1 bay leaf; 1 dry chili pepper; 5 green chili peppers; salt; 0.5 tbsp powdered turmeric; 0.5 tsp cumin powder; 0.5 tbsp coriander powder

Potatoes, tomatoes and ketchup simmered on the stove and spiced with ginger and cardamom for a Bengali curry.

30 min · Serves 2 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Make paste of the onions and rate garlic and ginger. Cut the tomatoes into small pieces. Split the green chillies into halves. Cut the potatoes and boil them till they are half cooked. Also boil the eggs and peel the shells.
2
Heat the canola oil in a non-stick pan. Add cloves, cinnamon, cardamom, dry chili and bay leaves in medium-high heat for 30 seconds. Reduce the heat to medium and add onion paste. Fry for 2-3 minutes till it is golden brown. Add ginger and garlic and fry for another 2 minutes. Add the tomatoes and potatoes and fry for 2-3 minutes. Add salt, cumin power, coriander powder and turmeric powder to it. Add the eggs and fry till for another few minutes till the spices mixes with the eggs and potatoes.
3
Add 550ml of water and boil. Apply high heat for first 2-3 minutes. Then simmer for another 7-10 minutes. Serve hot.