Editorial sample recipeIndian Bengaliintermediatehalaldairy-freegluten-free

Bengali Nigella Seed Egg Curry With Potatoes

Name: Bengali Nigella Seed Egg Curry With Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian Bengali
Ingredients: 4 large eggs, hard-boiled and peeled; 2 tbsp mustard oil; 1 tsp nigella seeds, also known as kalonji; 1 medium red onion, finely chopped; 1 tbsp ginger-garlic paste; 1 tsp ground cumin; 120 g tomato puree, fresh or canned; 2 medium russet potato, peeled and cut into quarters

Golden-blistered hard-boiled eggs and crisp potato quarters simmered in a light, fragrance-rich tomato and nigella seed gravy.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Bengali Nigella Seed Egg Curry With Potatoes

AI illustration

Technique to learn

Dimer Tele Bhaja (Egg Blistering)

Pan-searing boiled eggs in hot spiced oil creates a textured crust that absorbs light curry sauces beautifully.

Instructions

Step 1: Lightly score the peeled boiled eggs with a knife tip and toss them in a small bowl with a pinch of turmeric and salt.
Step 2: Heat mustard oil in a deep skillet over high heat until it just begins to smoke, then reduce heat to medium.

Step 3: Add eggs to the oil and fry for 2 minutes until the outer layer is blistered and golden, then remove and set aside.

Step 4: Add potato quarters to the remaining oil and pan-fry for 4 to 5 minutes until browned on the exterior, then remove to the plate with eggs.

Step 5: Add nigella seeds to the oil, sizzle for 15 seconds, then add chopped onion and cook for 5 minutes until softened and translucent.

Step 6: Stir in ginger-garlic paste, tomato puree, ground cumin, 1/2 tsp turmeric, and 1 tsp salt; cook for 5 minutes until the gravy turns glossy.

Step 7: Return fried potatoes and eggs to the pan with 250 ml of warm water, cover, and simmer on medium-low heat for 10 minutes until potatoes are fully cooked.

Cooking tips

Mustard oil must reach its faint smoking point before frying to mellow its pungent bite into a rich, nutty depth.
Scoring the boiled eggs allows the spiced broth to penetrate deeper into the white.
Original home-cooking adaptation inspired by Indian Bengali; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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