- Prep Time:
- 20 min
- Cook Time:
- 25 min
- 1 tbsp ( 15 mL ) mustard oil
- ½ tsp ( 2.5 mL ) panch phoran (Bengali five spice), coarsely ground
- 1 large onion, finely chopped
- ⅓ cup ( 75 mL ) canned crushed tomatoes
- 1 tsp ( 5 mL ) garlic paste
- ½ tsp ( 2.5 mL ) ginger paste
- 1 1/2 tsp ( 7.5 mL ) ground coriander
- 1 tsp ( 5 mL ) ground cumin
- ¼ tsp ( 1.25 mL ) chili powder
- ¼ tsp ( 1.25 mL ) ground turmeric
- 1 tsp ( 5 mL ) salt (or to taste)
- ½ tsp ( 2.5 mL ) sugar
- 1 1/2 cup ( 375 mL ) water, plus extra to thin out sauce, if necessary
- 2 medium potatoes, peeled, cubed and parboiled
- 4 hard boiled eggs, cut in half (cross-cut)
- ½ tsp ( 2.5 mL ) garam masala
- 2 tbsp ( 30 mL ) cilantro, finely chopped
Bengali Five Spice – Panch Phoran
- 1/8 tsp ( 0.5 mL ) cumin seeds
- 1/8 tsp ( 0.5 mL ) fennel seeds
- 1/8 tsp ( 0.5 mL ) fenugreek seeds
- 1/8 tsp ( 0.5 mL ) kalonji (nigella seeds)
- 1/8 tsp ( 0.5 mL ) mustard seeds
Prepare Bengali five spice by mixing all of the ingredients together. Set aside.
In a medium pot, heat oil on medium-high. Add panch phoran and fry for one minute, until mustard seeds pop. Reduce heat to medium-low. Add onion and caramelize until golden brown in colour, approximately 10-15 minutes.
Mix in crushed tomatoes and add garlic paste, ginger paste, coriander, cumin, chili, turmeric, salt and sugar. Stir and cook for a couple of minutes.
Add water to create curry sauce. Add boiled potatoes and gently add eggs. Coat with curry sauce. Garnish with a sprinkle of garam masala and cilantro. Serve with Chapattis or basmati rice.
Take care not to burn onions, which will result in a bitter curry.