Egg Ghugni
A hearty Bengali street-food classic featuring tender boiled eggs simmered in a spicy, tangy gravy of dried white peas. This rustic, protein-rich curry is finished with a punchy tempering of whole spices, chopped onions, and fresh green chilies, making it a perfect companion to puffed flatbreads or steamed rice.
For 4 servings
- boil · ~10 min
Boil the eggs and potato.
1.Place eggs in a saucepan, cover with water, and boil for 10 minutes.2.In a separate pot, boil the cubed potato until just tender (5-6 min).3.Cool the eggs under running water, peel, and set aside. Drain the potatoes.TIPAdd a pinch of salt to the water when boiling eggs to prevent cracking. - pressure cook · ~20 min
Pressure cook the soaked white peas.
1.Drain the soaked white peas and add them to a pressure cooker.2.Add 1 cup water and a pinch of salt.3.Cook on medium heat for 3-4 whistles until soft but not mushy.4.Allow the pressure to release naturally. Set aside.TIPThe peas should hold their shape but mash easily between your fingers. - prep · ~2 min
Slit the boiled eggs and prep the tamarind.
1.Make 2-3 shallow lengthwise slits on each boiled egg with a knife.2.Dissolve the tamarind paste in 2 tablespoons of warm water. - temper · ~2 min
Temper the whole spices in mustard oil.
1.Heat mustard oil in a kadai over medium heat until just smoking.2.Add bay leaf, dried red chilies, and cumin seeds.3.Let cumin seeds splutter and chilies darken slightly (20-30 seconds).TIPMustard oil must reach its smoking point to lose its raw pungency. - saute · ~12 min
Build the onion-tomato base.
1.Add chopped onions and sauté until deep golden brown (7-8 min).2.Add ginger paste and garlic paste. Sauté until the raw aroma fades (1 min).3.Add chopped tomatoes and slit green chilies. Cook until tomatoes soften and oil separates (4-5 min).TIPA deep browning on the onions is key to the sweet-savory base of the curry. - saute · ~1 min
Bloom the spice powders.
1.Lower the heat to prevent burning.2.Add turmeric powder, red chili powder, and cumin powder.3.Stir continuously and cook for 30 seconds until fragrant.TIPKeep the heat low—dry spices burn easily and turn the gravy bitter. - simmer · ~15 min
Simmer the peas in the gravy.
1.Add the boiled white peas and potatoes to the kadai. Stir well to coat in spices.2.Pour in 1.5 cups of water and add salt. Mix well.3.Bring to a boil, then simmer covered for 15 minutes, stirring occasionally.4.Mash some peas against the pan to thicken the gravy naturally.TIPMashing a few peas releases starch and gives the ghugni its signature thick gravy. - simmer · ~5 min
Add eggs and finish the curry.
1.Add the slit boiled eggs and dissolved tamarind paste to the gravy.2.Simmer uncovered for 5 minutes, allowing the gravy to coat the eggs.3.Sprinkle garam masala on top and mix gently. - garnish
Garnish with cilantro, lemon juice, and serve hot.
1.Turn off the heat. Sprinkle chopped coriander leaves.2.Squeeze lemon juice over the top just before serving.TIPA final squeeze of lemon brightens the rich, earthy flavors of the dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the white peas for at least 8 hours or overnight to ensure even cooking and a creamy texture.
- 2Slit the boiled eggs shallowly so they absorb the gravy without falling apart.
- 3Let the mustard oil reach its smoking point before tempering to mellow its sharp bite.
- 4Sauté the onions until deep golden brown — this builds the sweet-savory foundation of the dish.
- 5Mash a few cooked peas against the side of the pan to naturally thicken the gravy without adding flour.
- 6Add the tamarind paste only at the end to retain its tangy brightness in the final curry.
Adapt it for your goals.
Low-oil / Healthy
Reduce mustard oil to 1 tablespoon and skip the final oil drizzle — still flavourful but lighter for everyday meals.
VeganVegan
Replace hard-boiled eggs with extra cubed potatoes or chickpeas for a plant-based version that keeps the same tempering and tangy gravy.
Extra SpicyExtra Spicy
Add 1 extra slit green chili and a pinch of crushed red pepper flakes for heat lovers who want more punch in every bite.
Why this is on our healthy list.
Rich in Plant Protein
Dried white peas provide a hearty dose of plant-based protein and fiber, supporting digestive health and satiety.
High-Quality Egg Protein
Boiled eggs add complete protein with all essential amino acids, making this dish a balanced meal option.
Antioxidants from Spices
Turmeric, cumin, and garlic contribute antioxidants and anti-inflammatory compounds that may support overall wellness.
Naturally Low in Saturated Fat
With mustard oil used sparingly and no dairy, this curry is lower in saturated fat than many creamy gravies.
Frequently asked questions
Yes, use 1.5 cups of canned, rinsed white peas and skip the pressure cooking step; simmer for 10 minutes after adding to the gravy.
