Egg Curry Recipe- Bengali Style with Yogurt & Spices

Last Updated on 4 months by Neha Deshmukh

Egg Curry Recipe- Bengali Style with Yogurt & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Bengali-style Egg Curry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. This isn’t just any egg curry; it’s a creamy, tangy, and subtly spiced delight that’s perfect with a steaming plate of rice. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Egg Curry is special because of its unique blend of flavors. The yogurt-based gravy is incredibly rich and smooth, while the whole spices add a beautiful aromatic complexity. It’s comforting, flavorful, and surprisingly easy to make. Plus, it’s a fantastic way to enjoy eggs in a whole new way!

Ingredients

Here’s what you’ll need to create this Bengali masterpiece:

• 6 hard-boiled eggs
• 1 medium onion (paste) – about 150g
• 2 green cardamom pods
• 2 cloves
• 1 inch cinnamon stick
• 1 bay leaf
• 1 tsp sugar
• ½ – ¾ cup yogurt (full fat is best!) – about 120-180ml
• 1 tsp ginger paste
• 1 tsp red chili powder (adjust to your spice preference)
• ½ tsp turmeric powder
• 1 tsp all-purpose flour (maida)
• 2-3 green chilies (slit)
• 4 tbsp mustard oil
• Salt to taste
• 1 cup water – about 240ml
• Fresh coriander leaves (chopped) for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure your curry turns out just right:

Mustard Oil: The Authentic Bengali Flavor

Mustard oil is a cornerstone of Bengali cuisine, and it lends a distinctive pungent flavor to this curry. Don’t skip it if you can help it! If you’re not used to the flavor, start with a little less and add more to taste.

Yogurt: Key to a Creamy, Tangy Gravy

Full-fat yogurt works best for a richer, creamier gravy. Make sure it’s whisked until smooth before adding it to the curry to prevent lumps. I sometimes strain the yogurt through a muslin cloth for an even smoother texture.

Spices: Cardamom, Cloves & Cinnamon – Aromatic Blend

These whole spices are essential for building the aromatic base of the curry. Don’t be afraid to gently roast them in a dry pan for a minute or two before adding them to the oil – it really enhances their fragrance!

Regional Variations: Exploring Different Bengali Egg Curry Styles

While this recipe is a classic, you’ll find variations across different regions of Bengal. Some families add potatoes to the curry, while others use a touch of coconut milk for extra richness. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel your hard-boiled eggs. Give them a little rub with a pinch of turmeric and salt – this gives them a lovely color and subtle flavor.
2. Heat 1 tablespoon of mustard oil in a pan over medium heat. Fry the eggs until they’re beautifully golden brown, then set them aside.
3. Add the remaining mustard oil to the pan. Once hot, add the cardamom pods, cloves, cinnamon stick, and bay leaf. Let them sizzle for a few seconds until fragrant.
4. Now, add the onion paste and sugar. Sauté until the onion turns a deep golden brown – this is crucial for the flavor of the curry. Be patient, it takes about 10-15 minutes!
5. In a bowl, whisk together the yogurt, ginger paste, red chili powder, turmeric powder, and all-purpose flour until everything is smooth and well combined.
6. Remove the pan from the heat. This is important! Slowly stir in the yogurt mixture. Then, return the pan to low heat after a minute to prevent the yogurt from curdling.
7. Cook the onion-yogurt mixture for about 5 minutes, stirring constantly. This helps develop the flavors and ensures a smooth gravy.
8. Add the slit green chilies, water, and salt. Bring the gravy to a gentle boil.
9. Gently add the fried eggs to the gravy. Simmer for another 5-7 minutes, or until the sauce thickens to your desired consistency.
10. Finally, garnish with a generous sprinkle of chopped coriander leaves and serve hot with steamed rice.

Expert Tips

• Don’t rush the onion: Seriously, a well-caramelized onion is the key to a flavorful curry.
• Low and slow: Cooking the yogurt mixture on low heat prevents curdling and ensures a smooth gravy.
• Taste as you go: Adjust the salt and chili powder to your liking.

Variations

Vegan Adaptation: Swap the yogurt for cashew cream or coconut yogurt for a delicious vegan version.

Gluten-Free Adaptation (Using Besan/Chickpea Flour): Replace the all-purpose flour with 1 tsp of besan (chickpea flour).

Spice Level Adjustment: Reduce or increase the amount of red chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations (Durga Puja/Poila Boishakh): This curry is often made during festivals like Durga Puja and Poila Boishakh. You can add a touch of sweetness by adding a date or two to the gravy.

Serving Suggestions

This Egg Curry is best served hot with fluffy steamed rice. It also pairs beautifully with roti or paratha. A side of simple dal and a fresh salad completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of rice pairs best with this Bengali Egg Curry?

Basmati rice is a classic choice, but any long-grain rice will work well.

Can I use a different oil instead of mustard oil?

While mustard oil is traditional, you can use vegetable oil or sunflower oil as a substitute. However, the flavor won’t be quite the same.

How can I adjust the tanginess of the curry?

Add a squeeze of lemon juice or a pinch of amchur (dried mango powder) to increase the tanginess.

Can I make this curry ahead of time?

Yes, you can make the gravy ahead of time and add the eggs just before serving.

What is the best way to prevent the yogurt from curdling?

Make sure the pan is not too hot when you add the yogurt, and stir continuously. Tempering the yogurt by adding a spoonful of hot gravy to it before adding it to the pan can also help.

Enjoy! I hope this recipe brings a little bit of Bengal to your kitchen. Let me know how it turns out in the comments below!