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A comforting Bengali-style egg and potato curry featuring a light, soupy gravy (jhol) spiced with classic whole spices. This simple, soulful dish is a staple in Eastern Indian homes and pairs perfectly with steamed rice.
For 4 servings
Boil Eggs & Potatoes
Sauté Eggs & Potatoes
Prepare the Gravy Base (Tadka)
A comforting Bengali-style egg and potato curry featuring a light, soupy gravy (jhol) spiced with classic whole spices. This simple, soulful dish is a staple in Eastern Indian homes and pairs perfectly with steamed rice.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 454.46 calories per serving with 18.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook the Masala
Simmer the Curry
Finish and Serve
Add parboiled cauliflower florets or a handful of green peas along with the potatoes for extra texture and nutrition.
For a creamier, richer gravy, add 1 tablespoon of cashew paste or a splash of coconut milk during the last 5 minutes of simmering.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, building tissues, and supporting overall body function.
Potatoes are rich in complex carbohydrates, which provide a steady and sustained release of energy, keeping you feeling full and active for longer.
The blend of spices like turmeric, ginger, garlic, and cloves is packed with antioxidants and anti-inflammatory compounds that help combat oxidative stress and support a healthy immune system.
One serving of Anda Aloo Jhol contains approximately 380-450 calories, depending on the size of the potatoes and the amount of oil used. It's a balanced meal with protein, carbohydrates, and fats.
Yes, it can be a healthy and balanced dish. Eggs provide high-quality protein, potatoes offer complex carbohydrates for energy, and the spices have various health benefits. To make it healthier, you can reduce the amount of oil used.
Yes, you can use any neutral vegetable oil or sunflower oil. However, mustard oil provides the signature pungent and authentic flavor of Bengali cuisine, which will be missed if substituted.
This curry pairs best with plain steamed rice, which soaks up the thin gravy beautifully. It also goes well with Bengali Luchi (puffed bread), parathas, or rotis.
Store any leftover curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.
Yes, for a 'niramish' (vegetarian, no onion/garlic) style, you can skip the onions and garlic. Add a pinch of asafoetida (hing) to the hot oil with the whole spices and increase the amount of ginger and tomato puree slightly to build the gravy base.
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