Bengali egg curry

Bengali egg curry

20 mins Prep · 35 mins Cook

A fragrant tomato and onion-based gravy from the Indian state of West Bengal is exactly what you need for a warm, hearty lunch. This goes perfectly with parathas or steamed rice

Created by Spinneys
Prep time 20 minutes
Cook time 35 minutes
Serves 4
Cuisine Indian
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 301
Fat 20g
Saturates 14.6g
Protein 10.1g
Carbs 20.6g
Sugars 4.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Heat a little oil in a large wide frying pan or pot over a medium-high heat and sauté the onion, 3 crushed garlic cloves and ginger together until soft and translucent.


Add all the spices to the pan and sauté for 5 minutes, until fragrant.


Toss in the cubed potatoes and cover with the tomato paste, coconut milk and tinned tomatoes.


Cook over a medium heat for 20-30 minutes or until the liquid has slightly thickened.


Season with salt and pepper.


Gently place the eggs in the curry and cook for a further 5 minutes over a low heat.


Serve with rotis or any bread of your choice and coriander.