bengaliEasyeggetariangluten freedairy freenut free

Seddha Anda

Name: Seddha Anda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 6 pcs egg (boiled, peeled); 1 pcs potato (large, boiled, peeled, quartered); 2 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 2 tbsp mustard oil; 1 tsp cumin seeds; 2 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin powder; 1 pinch garam masala; 1 pinch salt; 1 cup water (warm); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(72)

TASTE SCORE

6/10

Tender whole eggs simmered in a velvety, aromatic Bengali-style gravy with soft potatoes. The eggs are lightly fried before bathing in a warm, comforting sauce of onions, ginger, and gentle spices. A cozy, homestyle dish that pairs beautifully with steamed rice or luchi.

PREP

10m

COOK

25m

SERVES

1 KATORI

238 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil the eggs and potato.
Place the eggs in a pan with enough water to cover them. Bring to a boil and cook for 10 minutes. In a separate pot, boil the potato until tender. Peel the eggs and potato, then cut the potato into quarters.
fry · ~5 min
Lightly fry the eggs and potato.
1.Heat 1 tbsp mustard oil in a pan over medium heat until it smokes lightly.
2.Add the boiled eggs and quartered potato. Sprinkle a pinch of turmeric.
3.Fry for 2-3 minutes, turning occasionally, until they develop light golden spots.
4.Remove and set aside on a plate.
temper · ~12 min
Make the tempering.
1.In the same pan, add the remaining 1 tbsp mustard oil and heat it.
2.Add cumin seeds and bay leaves. Let them splutter (30 sec).
3.Add chopped onions and sauté until golden brown (5-7 min).
4.Stir in ginger paste and garlic paste; cook until the raw smell disappears (1 min).
5.Add chopped tomatoes and slit green chilies; cook until tomatoes soften and oil begins to separate (3-4 min).
TIPUse medium heat — high heat burns the spices.
simmer · ~12 min
Build the gravy and add eggs.
1.Lower the heat and add turmeric powder, red chili powder, and cumin powder. Stir for 30 seconds.
2.Pour in the warm water and stir well to combine. Bring to a gentle simmer.
3.Add the fried eggs and potato carefully into the gravy.
4.Cover and simmer on low heat for 8-10 minutes, until the gravy thickens slightly.
garnish · ~2 min
Finish and garnish.
Turn off the heat. Sprinkle garam masala and chopped coriander leaves on top. Cover and let it rest for 2 minutes before serving.
serve
Serve hot.
Gently transfer to a serving bowl. Serve with steamed rice or Bengali luchi.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil eggs for exactly 10 minutes, then plunge into cold water for easy peeling and a perfect yolk.
2
Heat mustard oil until it just begins to smoke to mellow its pungency and develop a nutty aroma.
3
Fry the boiled eggs and potatoes until golden spots appear — this prevents them from breaking in the gravy and adds texture.
4
Sauté the onions until deep golden brown for a rich, sweet base that forms the backbone of the gravy.
5
Always use warm water when building the gravy to prevent the spices from seizing and keep the sauce smooth.
6
Simmer the eggs in the gravy on the lowest heat so they absorb flavor without turning rubbery.
7
Let the dish rest for 2 minutes after adding garam masala — the residual heat blooms the spice without cooking it off.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the initial frying step — place the boiled eggs and potatoes directly into the gravy and simmer. This reduces oil use while keeping the dish comforting and wholesome.

high protein