Quick & Easy Bengali Egg Curry (Chatjaldi)
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About Quick & Easy Bengali Egg Curry (Chatjaldi)
Craving a flavorful curry that's ready in a flash? This Bengali Egg Curry (Chatjaldi) is your answer! In just 20 minutes, you can enjoy a vibrant, satisfying meal perfect for any weeknight.Experience the magic of Bengali spices without onions, garlic, or ginger. This unique curry boasts a rich, creamy tomato base that beautifully complements the tender eggs. Serve it hot with fluffy rice or warm roti for a truly comforting and delicious experience.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Ingredients
Main Ingredients
- 2 Eggs hard-boiled and peeled
- 1 tbsp Tomato Puree
- 1 tbsp Mustard Oil
Spices
- ½ tsp Turmeric Powder
- ½ tsp Cumin Seeds
- ½ tsp Coriander Powder
- ½ tsp Kashmiri Chili Powder
- 1 tsp Garam Masala whole
- Salt to taste
Instructions
- Heat the mustard oil in a pan over medium heat. Gently sauté the hard-boiled eggs with salt and Kashmiri chili powder until lightly browned. This helps the eggs absorb the flavors of the spices.
- In a small bowl, combine the turmeric powder, coriander powder, cumin seeds, and tomato puree to create a smooth paste.
- Add the whole garam masala to the pan with the eggs. Sauté briefly to release the aromas, then remove the eggs from the pan and set aside.
- Pour the spice paste into the pan and add a splash of water to prevent sticking. Cook for a minute, stirring constantly, until fragrant.
- Return the eggs to the pan and coat them evenly with the sauce. Simmer for a few minutes to allow the flavors to meld. Garnish with fresh coriander leaves and serve hot with jeera rice, steamed rice, chapati, luchi, or paratha.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe. This enhances their natural oils and adds a delightful crunch.
- Adjust the sweetness and spices according to your preference. Start with a smaller amount and gradually add more until you achieve the desired taste.
- If you're short on time, you can use pre-chopped vegetables. However, freshly chopped vegetables will provide the best flavor and texture.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Allow the dish to cool completely before storing to prevent condensation and spoilage.
Recipe Video
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Recipe Nutrition
Calories: 267kcalCarbohydrates: 4gProtein: 12gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 327mgSodium: 132mgPotassium: 256mgFiber: 1gSugar: 1gVitamin A: 593IUVitamin C: 6mgCalcium: 71mgIron: 3mg
Geeta Biswas
Articles: 919
3 Comments
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Absolutely delicious! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
This looks so appetizing! Thank you.