monzoorskitchen.blospot.com 4mos ago

Monzoor #breakfast

Simple Bengali Egg Curry Recipe. Prep Time: 10 minutes Cook Time: 25 minutes Serves: 3–4 Category: Bengali Recipes | Easy Curry | Protein About This Recipe This Bengali-style Egg Curry (Dim er Jhol) is a classic comfort dish made with boiled eggs simmered in a lightly spiced tomato-based gravy. It’s quick, wholesome, and perfect for lunch or dinner with rice or paratha. Ingredients For Boiling: 4 eggs Salt (to taste) ½ tsp turmeric powder (for marination) For Curry: 2 tbsp mustard oil (or vegetable oil) 1 medium onion – finely sliced 1 medium tomato – chopped 1 tsp ginger-garlic paste 2–3 green chilies – slit ½ tsp turmeric powder 1 tsp red chili powder 1 tsp cumin or coriander powder Salt to taste 1½ cups water Chopped coriander leaves (for garnish) Instructions 1. Boil the Eggs Boil eggs for 8–10 minutes until hard-boiled. Cool, peel, and gently score the sides with a knife. Rub with turmeric and a pinch of salt. Set aside. 2. Fry the Eggs Heat 1 tbsp oil in a pan. Fry the eggs till golden and slightly blistered. Remove and keep aside. 3. Make the Curry Base In the same pan, add remaining oil. Sauté onions until golden. Add ginger-garlic paste, green chilies, turmeric, chili, and cumin/coriander powder. Cook until the raw smell disappears. Add chopped tomato and cook till soft and oily. 4. Simmer the Curry Add water, salt, and bring to a boil. Gently place the fried eggs into the gravy. Cover and simmer for 7–10 minutes on low heat. 5. Finish & Serve Garnish with coriander leaves. Serve hot with steamed rice, roti, or paratha. Tips & Variations Add potatoes for a traditional Bengali touch. Use coconut milk or cashew paste for a creamy version. For extra spice, add a pinch of garam masala at the end.