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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.
For 4 servings
Prepare and Marinate Eggs & Potatoes
Fry Eggs and Potatoes
Sauté Aromatics and Build Masala Base
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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.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 416.31 calories per serving with 17.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook Spices and Yogurt
Simmer the Curry
Finish and Serve
Increase the amount of red chili powder to 1.5 tsp and add an extra slit green chili while simmering.
Add 2 tablespoons of cashew paste or fresh cream along with the yogurt for a richer, more luxurious texture.
Simply omit the potatoes and proceed with the recipe. You can increase the number of eggs if desired.
For a vegetarian alternative, replace the eggs with 250g of paneer cubes. Pan-fry the paneer until golden before adding it to the gravy.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory benefits, which can help reduce inflammation in the body.
This dish is packed with essential nutrients. Eggs provide Vitamin D, B12, and choline, while tomatoes offer Vitamin C and lycopene, an antioxidant.
The yogurt used in the gravy is a good source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
One serving of Egg Kaliya (2 eggs with gravy) contains approximately 350-400 calories, depending on the amount of oil and the fat content of the yogurt used.
Egg Kaliya can be a healthy dish as it's rich in protein from eggs and contains beneficial spices like turmeric. To make it healthier, you can reduce the amount of oil and use low-fat yogurt.
To prevent curdling, always whisk the yogurt until smooth before adding. Most importantly, reduce the heat to the absolute minimum and stir continuously for a couple of minutes after adding the yogurt to the pan.
Yes, absolutely. The potatoes add body and make the dish more filling, but you can omit them entirely without affecting the core flavor of the curry.
Egg Kaliya pairs best with plain steamed basmati rice. It also goes wonderfully with Bengali Luchi (puffed fried bread), parathas, or roti.
Yes, this curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.