Bengali Egg Curry

Ingredients

• 🌶️Garam Masala1/2 tsp
  
• 🧂Saltto taste
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🥔Potato2, quartered
  
• 🥚Eggs4
  
• 🫙Mustard Oil2 tbsp
  
• 🫙Neutral Oil2 tbsp
  
• 🌿Nigella Seeds (Kalonji)1/2 tsp
  

Optional extras

• 🌿Fresh Cilantroto finish
  

Instructions

1. 1

   Boil the eggs 9 minutes, cool in running water and peel; a light fry in the hot oil gives them a golden jacket.

2. 2

   Fry the onions to a deep gold, then the ginger-garlic, until the raw smell lifts.

3. 3

   Build the masala with the tomatoes and spices, bhunao-ing until the oil separates.

4. 4

   Add water for a gravy (or keep it dry as the name promises) and slip the eggs back in for 5 minutes.

5. 5

   Rest 5 minutes before serving — eggs drink sauce slowly.