A classic Bengali delicacy featuring rich, flavorful duck eggs simmered in a fragrant, lightly spiced gravy with tender potatoes. This comforting curry is a staple in Bengali households and pairs perfectly with steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup curry with 1 egg and potato pieces)
365cal
12gprotein
24gcarbs
25g
Ingredients
4 pcs Duck Eggs
250 g Potatoes (Peeled and cut into 1.5-inch cubes)
150 g Onion (Finely chopped)
200 g Tomatoes (Pureed)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
4 tbsp Mustard Oil (Essential for authentic flavor)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Protein-packed duck egg curry with aromatic ghee rice – a soul-satisfying Bengali comfort meal!
This bengali dish is perfect for dinner. With 872.6500000000001 calories and 20.4g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cinnamon Stick
2 pcs Green Cardamom (Lightly crushed)
3 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
1.25 tsp Salt (Or to taste)
0.5 tsp Sugar (Helps balance the flavors)
1.5 cup Warm Water
0.5 tsp Garam Masala Powder
1 tsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare Eggs
Place the duck eggs in a saucepan and cover them with cold water. Bring to a rolling boil.
Once boiling, cook for 10-12 minutes for hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice-cold water for 5 minutes. This makes them easier to peel.
Carefully peel the eggs. Lightly prick them all over with a fork or toothpick; this helps them absorb the gravy flavors.
2
Fry Potatoes and Eggs
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking.
Carefully add the cubed potatoes and fry for 5-7 minutes, stirring occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, add a pinch of turmeric powder. Gently slide in the boiled eggs and fry for 1-2 minutes, turning them, until a light golden, slightly blistered skin forms. Remove and set aside with the potatoes.
3
Temper the Spices (Phoron)
Reduce the heat to medium-low. In the remaining oil, add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves.
Sauté for about 30-45 seconds until the spices become fragrant and release their aroma.
4
Cook the Masala Base (Koshano)
Add the finely chopped onions to the pan and sauté for 6-8 minutes until they turn soft and golden brown.
Add the ginger and garlic pastes and cook for another minute until the raw smell disappears.
Stir in the tomato puree, slit green chilies, turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and salt.
Cook this masala mixture on medium-low heat for 7-10 minutes, stirring frequently. This step, known as 'koshano', is crucial. Continue until the masala thickens, darkens in color, and oil begins to separate from the sides.
5
Simmer the Curry
Add the fried potatoes to the cooked masala and mix gently to coat them well.
Pour in 1.5 cups of warm water and add the sugar. Stir everything together.
Bring the gravy to a boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, or until the potatoes are tender and cooked through.
6
Finish and Serve
Gently place the fried eggs into the simmering gravy.
Cook for another 2-3 minutes, allowing the eggs to soak in the flavors of the curry.
Turn off the heat. Stir in the garam masala powder and ghee. This is done at the end to preserve their aroma.
Garnish with freshly chopped coriander leaves. Let the curry rest, covered, for 5-10 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with steamed rice.
Servings
4
Serving size: 1 serving
507cal
8gprotein
82gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.