- Prep Time:
- 20 min
- Cook Time:
- 25 min
- 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
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.