A classic Bengali egg curry where hard-boiled eggs are first fried golden and then simmered in a rich, spicy gravy of onions, tomatoes, and yogurt. This comforting dish is a staple in Bengali households and pairs perfectly with steamed rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving(2 eggs and 1 potato half per serving, with gravy)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A creamy and tangy Kashmiri dip, this Akhrot ki Chutney is a unique blend of walnuts, yogurt, and fresh mint. Its rich, nutty flavor is perfectly balanced with a hint of spice, making it an ideal accompaniment for kebabs, rice dishes, or as a flavorful spread. Ready in just 15 minutes.
About Egg Kaliya, Steamed Basmati Rice and Walnut Chutney
Aromatic Egg Kaliya with fluffy rice & nutty walnut chutney - a soul-satisfying, energy-giving meal.
This kashmiri dish is perfect for dinner. With 925.8399999999999 calories and 31.66g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 piece
Bay Leaf
1 inch Cinnamon Stick
2 piece Green Cardamom (Slightly crushed)
2 piece Clove
0.75 tsp Turmeric Powder (Divided into 1/4 tsp and 1/2 tsp)
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
0.5 tsp Sugar
1.5 tsp Salt (Divided, adjust to taste)
1.5 cup Water (Hot)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare and Marinate Eggs & Potatoes
Gently make a few shallow slits on the surface of the hard-boiled eggs. This prevents them from bursting in oil and helps them absorb flavor.
In a bowl, combine the slit eggs and halved potatoes. Rub them with 1/4 tsp of turmeric powder and 1/2 tsp of salt until evenly coated. Set aside for 5-10 minutes.
2
Fry Eggs and Potatoes
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's fragrant and lightly smoking.
Carefully add the marinated eggs to the hot oil. Fry for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove with a slotted spoon and set aside.
In the same oil, fry the potato halves for 4-5 minutes until golden brown on all sides. Remove and keep them with the fried eggs.
3
Sauté Aromatics and Build Masala Base
Reduce the heat to medium. In the same oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are soft and golden brown.
Add the ginger paste and garlic paste. Cook for another 1-2 minutes until the raw smell disappears.
4
Cook Spices and Yogurt
Add the tomato puree along with the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and the remaining 1 tsp salt. Mix well.
Cook this masala mixture for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
Reduce the heat to the lowest setting. Add the whisked yogurt and stir continuously and vigorously for 2 minutes to prevent it from curdling. Cook for another 2-3 minutes until the oil surfaces again.
5
Simmer the Curry
Pour in 1.5 cups of hot water and add the sugar. Stir everything together and bring the gravy to a gentle boil.
Carefully add the fried eggs, potato halves, and slit green chilies to the gravy.
Cover the pan and let the curry simmer on low heat for 8-10 minutes. This allows the eggs and potatoes to absorb the flavors of the gravy.
6
Finish and Serve
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes before serving. This helps the flavors to meld. Serve hot with steamed rice, luchi, or parathas.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
0.75 cup Hung Curd (Ensure it's thick and not sour. Strain regular curd if needed.)
2 pcs Green Chilies (Adjust to your spice preference.)
0.25 cup Mint Leaves (Fresh leaves, lightly packed.)
2 cloves Garlic
0.5 tsp Roasted Cumin Powder (Provides a deeper, nuttier flavor than regular cumin powder.)
0.5 tsp Salt (or to taste)
0.25 tsp Sugar (Optional, helps balance the tanginess of the curd.)
2 tbsp Water (As needed for blending.)
Instructions
1
Prepare the Walnuts: Soak 1 cup of walnuts in hot water for 30 minutes. This step softens them and makes peeling easier.
2
Peel the Walnuts: After soaking, drain the water completely. For a smoother, less bitter chutney, gently rub the walnuts between your fingers to remove the thin brown skin. This step is optional but highly recommended for the best flavor and texture.
3
Combine Ingredients: In a blender or food processor, add the peeled walnuts, 0.75 cup of hung curd, 2 chopped green chilies, 0.25 cup of fresh mint leaves, and 2 cloves of garlic.
4
Add Spices: Add 0.5 tsp of roasted cumin powder, 0.5 tsp of salt, and an optional 0.25 tsp of sugar to the blender.
5
Blend Until Smooth: Blend the mixture until you achieve a smooth, creamy paste. If the chutney is too thick to blend, add 1-2 tablespoons of water, one at a time, until it reaches your desired consistency. Scrape down the sides of the blender jar periodically.
6
Chill and Serve: Transfer the chutney to a serving bowl. For the best flavor, chill it in the refrigerator for at least 20-30 minutes before serving. This allows the flavors to meld together.
