Recipes

Bengali Five Spice Anda Aloo Curry

Tomato and onion curry scented with Bengali five spice, with hard boiled eggs and potatoes.

Serves:
4
Prep Time:
20 min
Cook Time:
25 min

Ingredients

Nutrition Facts
  • 1 tbsp (15 mL) mustard oil
  • 1/2 tsp (2.5 mL) panch phoran (Bengali five spice), coarsely ground
  • 1 large onion, finely chopped
  • 1/3 cup (75 mL) canned crushed tomatoes
  • 1 tsp (5 mL) garlic paste
  • 1/2 tsp (2.5 mL) ginger paste
  • 1 1/2 tsp (7.5 mL) ground coriander
  • 1 tsp (5 mL) ground cumin
  • 1/4 tsp (1.25 mL) chili powder
  • 1/4 tsp (1.25 mL) ground turmeric
  • 1 tsp (5 mL) salt (or to taste)
  • 1/2 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)
  • 1/2 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

Instructions

  1. Prepare Bengali five spice by mixing all of the ingredients together. Set aside.

  2. 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.

  3. 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.

  4. 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.


Notes

Take care not to burn onions, which will result in a bitter curry.