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Fusion Egg-Salan-Bengali-curry-Mimi’s style.

This is a fusion egg curry as I am Bengali we have a tradition of making egg curry with potatoes. But in different parts of India people don’t use the same. Another famous egg curry recipe is Egg Salan directly from Hyderabad. So I am going to create a new recipe out of it.


Recipe for 2

  • 4 – Eggs🥚🥚🥚🥚
  • 3 – potatoes🥔🥔🥔
  • 3 – medium sized onion
  • 1 – medium tomato 🍅
  • Turmeric
  • Red chilli powder
  • peanuts🥜
  • Milk🍶
  • Curd
  • 1 – dry Red chilli 🌶️
  • Ginger-garlic paste
  • Green chlli
  • Garlic cloves
  • Kasoori-methi leaves
  • Salt
  • Refined oil
  • Mustard oil

Preparation Time: 30 minutes

I will just mention the way I cooked. It’s actually a easy, tasty and a quick recipe.

So let’s begin:

  • Boil both eggs and potatoes.
  • Peel the skin of potatoes and shell of eggs.
  • Now take around 15-20 peanuts, 2 teaspoons of milk, 2 teaspoons of curd and make a paste.

Now take a frying pan and add refined oil. Once heated, fry the potatoes and eggs until it gets golden brown in colour.

While, the eggs and potatoes are frying make onion-garlic-chilli paste.

Now add mustard oil in the frying pan, add cloves, cardamom, dry chill & bay leaves.

Pour onion-garlic-chilli paste.

Once the paste turns golden brown, add salt, turmeric, cumin powder,red chilli powder and if you want you can add chicken masala as well.

After the paste is fried, add the peanut paste

Stir it well for sometime, then add some water to the paste and let it fry.

After 3 minutes, add fried eggs and potatoes.

Add some more water to make a gravy. Add some salt if required and garam masala.

Before you finish your cooking, add some kasoori Methi and ghee(your choice).

Your dish is ready, enjoy your meal with rice, paratha, roti.

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