Soft Egg Curry

Name: Soft Egg Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 6 pcs egg (at room temperature); 2 tbsp oil (mustard oil preferred); 1 pcs bay leaf (dried); 2 pcs cardamom (green pods, lightly crushed); 1 inch cinnamon stick; 2 pcs onion (medium, finely chopped); 2 tsp ginger-garlic paste; 3 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 tsp coriander powder; 0.5 tsp salt; 1 pinch garam masala; 0.5 tsp sugar; 1.5 cup water (warm); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender whole eggs simmered in a luscious tomato-onion gravy infused with ginger and warm spices. The eggs are boiled just enough to hold their shape, then gently cooked in the curry until they soak up all the rich, comforting flavors. A soulful homestyle dish that pairs perfectly with steamed rice or soft rotis.

PREP

10m

COOK

30m

SERVES

1 KATORI

217 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil the eggs until just set.
1.Place eggs in a saucepan and cover with cold water by 1 inch.
2.Bring to a rolling boil over medium-high heat.
3.Once boiling, cover and turn off the heat. Let sit for 8 minutes.
4.Transfer eggs to a bowl of ice water. Peel gently and prick lightly with a fork.
TIPThe ice bath stops carryover cooking. You want tender eggs that won't crumble in the curry.
saute · ~2 min
Brown the boiled eggs lightly.
Heat 1 tablespoon oil in a pan over medium heat. Add the peeled eggs and gently roll them around until lightly golden in spots, about 2 minutes. Remove and set aside on a plate.
TIPA light sear gives the eggs a delicate skin that holds up beautifully in the gravy.
temper · ~1 min
Bloom the whole spices.
In the same pan, add the remaining 1 tablespoon oil. Once hot, add the bay leaf, cardamom pods, and cinnamon stick. Sauté for 30 seconds until fragrant.
TIPLet the spices sizzle and release their oils into the fat — this builds the foundation of the curry.
saute · ~15 min
Cook the onion masala base.
1.Add the chopped onions and a pinch of salt. Sauté over medium heat until deep golden, about 8-10 minutes.
2.Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
3.Add the chopped tomatoes, turmeric, red chili powder, cumin powder, and coriander powder.
4.Cook, stirring often, until tomatoes break down completely and oil releases from the sides, about 6-8 minutes.
TIPPatience is key — deeply caramelized onions are what give this curry its natural sweetness and body.
simmer · ~10 min
Simmer the gravy to perfection.
1.Pour in 1.5 cups warm water and stir well. Add the sugar and remaining salt.
2.Bring to a gentle boil, then lower the heat. Let the gravy simmer uncovered for 8-10 minutes until slightly thickened and oil floats on top.
TIPUncovered simmering concentrates the flavors; you want the gravy to coat the back of a spoon.
simmer · ~5 min
Add the eggs and finish the curry.
Gently slide the seared eggs into the simmering gravy. Sprinkle garam masala over the top. Cover and simmer on low heat for 5 minutes, spooning some gravy over the eggs halfway through.
TIPDon't stir vigorously — use a soft spatula and let the eggs nestle in the gravy.
garnish
Garnish with fresh coriander leaves and serve hot.
Taste and adjust salt if needed. Sprinkle generously with chopped coriander leaves and serve immediately with steamed rice or roti.
TIPLet the curry rest 2 minutes off the heat before serving — the flavors settle beautifully.

PRO TIPS

What to keep in mind.

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

1
Use room-temperature eggs for even cooking and easier peeling.
2
Prick the peeled eggs lightly with a fork so they absorb the gravy better.
3
Mustard oil adds an authentic Bengali pungency; heat it until it smokes before cooling slightly.
4
Caramelize the onions until deep golden brown for a natural sweetness and rich body.
5
Simmer the gravy uncovered to concentrate flavors and achieve a spoon-coating consistency.
6
Gently spoon gravy over the eggs while they simmer without stirring to keep them intact.
7
Let the curry rest for 2 minutes off heat before serving to let the flavors meld.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace eggs with pan-fried tofu slices or potato-and-chickpea dumplings; use a neutral oil instead of mustard oil for a plant-based version.

low oil

Low-oil

Skip the egg-searing step and reduce oil to 1 tablespoon; still bloom spices and cook onions in a non-stick pan for a lighter but equally flavorful curry.

dimer kalia style