North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.

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  • Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.

  • Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.

  • Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

Cook's Note:

If you don't have boiled eggs and a cooked potato, add 20 minutes to the prep time. You can cook the potato in the microwave, or boil it on the stovetop while you cook the eggs.

Nutrition Facts

671 calories; protein 26.7g 53% DV; carbohydrates 56.3g 18% DV; fat 38.5g 59% DV; cholesterol 636mg 212% DV; sodium 397.9mg 16% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
08/26/2013
Great. I've been looking for a recipe like this ever since a Bangladeshi classmate made it in college years ago. Served it on rice for a cheap delicious meal. Read More
(5)
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/26/2013
Great. I've been looking for a recipe like this ever since a Bangladeshi classmate made it in college years ago. Served it on rice for a cheap delicious meal. Read More
(5)
Rating: 4 stars
09/03/2013
Its a good recipe. Easy to follow and tasty. My family enjoyed it. Read More
(3)
Rating: 5 stars
05/19/2017
I didn't use the eggs or potatoes but added chicken and broth. I cut the Cayenne Pepper down by 1/2 and it was still plenty hot. The flavor was very authentic. Read More
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Rating: 4 stars
02/20/2016
Quite good and pretty easy. I used about 2/3 milk and 1/3 water (to the same 2 cups) because I prefer a creamier curry. I like the potatoes and eggs. I used my steamer to cook both while I got everything together and prepped so even starting without the pre-cooked eggs and potatoes it was quick and easy. Read More