Skip to product information
Bengali Egg Curry - Downloadable Recipe

Egg and potato curries are hugely popular throughout India and this Bengali version is a particular favourite of ours.

To make this recipe, you'll need:

Need the blends?

A Complete Set of Curry Legend Blend Refills

A Complete Set of Curry Legend Blend Refills

£13.96

Description

Egg and potato curries are hugely popular throughout India and this Bengali version is a particular favourite of ours. The use of mustard replicates a Bengali mustard paste known as shorse and adds a delicious piquancy to the dish.

More Info

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 45 mins

Origin: India

Shopping List

  • 8 eggs (any size)
  • 300g baby new potatoes
  • 1 large onion
  • 3 cloves of garlic
  • Fresh ginger to make 1 tbsp
  • 2 green chillies
  • 50g natural yogurt (full fat is best)
  • 1 tbsp mustard (Dijon or wholegrain mustard is best)

Blends Needed
Goes Great With

Tomato rice, kachumber and cauliflower 65 from How To Be A Curry Legend

Also Works a Treat With

Cauliflower florets and dairy free yogurt for a vegan version

Add a product image
  • 5 stars: 3 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
C
Christopher Lunn

Added a few mushrooms to the potatoes for extra texture and it worked. The yogurt at the end was inspired. Spicery Tomato Chutney worked too. A dish good enough for my wife's coming home dinner tomorrow . Thank you for the recipe.

M
Mark Cortnage

A simple yet tasty meal. I had plenty left over for the next day as well. I cut down the Mirchi to half as I always find that the heat can be overpowering. It's worth shoving in other ingredients such as cauliflower and carrot, the spices are strong enough not to be overwhelmed by them. I found that this meal goes well with the Pea and mint raita (part of the Tandoori paneer kebab recipe).

T
Tracy Tucker

Amazing curry cook off on our 36th wedding anniversary. Singapore Noodles, Thai muslin Biryani and bengali egg curry. Also made keema and peshwari naans with tomato thoke and date chutney. Unforgettable meal, thank you for your little book and 4 tins of pure yummyness