Creamy Makhmali Egg Curry Recipe (Bengali Style)

30 minutes

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Creamy Makhmali Egg Curry Recipe (Bengali Style) - Plattershare - Recipes, food stories and food lovers

4.17 from 6 votes
AsianBengaliHomestyle CookingIndian

About Creamy Makhmali Egg Curry Recipe (Bengali Style)

Indulge in the rich flavors of Makhmali Egg Curry, a delightful Bengali-inspired dish that's surprisingly easy to make. This recipe uses everyday ingredients to create a vibrant and creamy curry that's perfect for a weeknight dinner or a special occasion. Forget complicated spice blends; this recipe highlights the natural deliciousness of eggs and potatoes with a touch of warming spices.
The velvety smooth texture comes from a blend of simple ingredients, creating a stunning dish that's both visually appealing and incredibly flavorful. Whether you're a seasoned cook or a beginner, this recipe will become a family favorite. It's quick, easy, and endlessly satisfying.
Serve this creamy egg curry with warm chapatis, naan, or rice for a complete and comforting meal. Prepare to be amazed by how simple ingredients can transform into a culinary masterpiece!
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Recipe Time & More

Prep15 minutes
Cook15 minutes
Total30 minutes
Calories203 kcal
Serves3
Served AsDinnerLunch
Recipe TasteCrunchySaltySourSpicyTangy

Ingredients
 

For the Eggs and Potatoes

  • 3 Eggs hard-boiled, peeled
  • 2 medium Potatoes peeled and diced

Spice Paste

  • 1 inch Ginger peeled and roughly chopped
  • 2 Chilies finely chopped (adjust to taste), green

Spices and Aromatics

Other Ingredients

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Instructions
 

Prepare the Eggs and Potatoes

  • Shallow fry the hard-boiled eggs and diced potatoes in mustard oil until lightly browned. Add turmeric powder and salt. Set aside.

Make the Spice Paste

  • In a blender, combine ginger, green chilies, and a little water to form a smooth paste.

Sauté the Spices

  • Heat the remaining mustard oil in the same pan. Add cumin seeds and let them splutter. Add the spice paste and sauté for a minute until fragrant.

Simmer the Curry

  • Stir in coriander powder, chili powder, cinnamon powder, and tomato puree. Cook for 2-3 minutes until the oil starts to separate. Add salt and cashews. Stir in coconut cream and coconut milk. Add water if needed for desired consistency.

Combine and Finish

  • Add the fried eggs and potatoes to the curry. Simmer for another 5 minutes, allowing flavors to meld. Garnish and serve hot with chapatis, naan, or rice.

Recipe Notes

Expert Tips for the Perfect Makhmali Egg Curry

  • For a richer flavor, soak the cashews in warm water for 30 minutes before blending or using.
  • Adjust the amount of green chilies to control the spice level. For a milder curry, use fewer chilies.
  • If you don't have coconut milk, you can substitute with an additional 1/4 cup of coconut cream.
  • For a thicker curry, simmer uncovered for a few more minutes to allow the sauce to reduce.

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4.17 from 6 votes

Recipe Nutrition

Calories: 203kcalCarbohydrates: 10gProtein: 8gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 1gSugar: 1g

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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4.17 from 6 votes

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