- Recipes
Tomato and onion curry scented with Bengali five spice, with hard-cooked eggs and potatoes.
- Serves : 4
- Prep Time: 20 min
- Cook Time: 25 min
Ingredients
1 tbsp. (15 ml)
½ tsp. (2.5 ml)
1
1/3 cup (80 ml)
1 tsp. (5 ml)
½ tsp. (2.5 ml)
1½ tsp. (7.5 ml)
1 tsp. (5 ml)
¼ tsp. (1.25 ml)
¼ tsp. (1.25 ml)
1 tsp. (5 ml)
½ tsp. (2.5 ml)
1½ cup (375 ml)
2
4
½ tsp. (2.5 ml)
2 tbsp. (30 ml)
mustard oil
panch phoran (Bengali five spice), coarsely ground
large onion, finely chopped
canned crushed tomatoes
garlic paste
ginger paste
coriander powder
cumin powder
chili powder
turmeric powder
salt (or to taste)
sugar
water, plus extra to thin out sauce, if necessary
medium potatoes, peeled, cubed and parboiled
hard-cooked eggs, cut in half (cross-cut)
garam masala
cilantro, finely chopped
Bengali Five Spice – Panch Phoran:
1/8 tsp. (.625 ml)
1/8 tsp. (.625 ml)
1/8 tsp. (.625 ml)
1/8 tsp. (.625 ml)
1/8 tsp. (.625 ml)
cumin seeds
fennel seeds
fenugreek seeds
kalonji (nigella seeds)
mustard seeds
METHOD OF PREPARATION:
Step 1
Prepare Bengali five spice. Mix together and set aside.
Step 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.
Step 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.
Step 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.
Tip
Take care not to burn onions, which will result in a bitter curry.
