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Deem Bhuna (Dry Egg Curry)

Bengali-style egg curry in a dry gravy base
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Cook Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

For Frying Eggs:
  • 8 eggs
  • 1 tbsp oil
  • 1/4 tsp salt
  • 1/4 tsp turmeric
For Curry:
  • 1/4 cup oil
  • 1 3/4 cup sliced onions divided
  • 1 bay leaf
  • 3-4 cardamom pods
  • 1 cinnamon stick about 1 inch
  • 8-10 whole black peppers
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 tsp salt
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/2 cup water
  • 2 green chilies slit for spicy
  • 1 tbsp chopped cilantro

Method
 

Frying Eggs:
  1. Place eggs in a big pot of water, bring to a boil, and let cook for 8 minutes. Remove eggs, let cool, and gently peel them. Then use a small knife to cut about 6 shallow slits all around the egg.
  2. Toss the eggs with salt and turmeric. Heat oil in a frying pan and lightly fry the eggs on high heat for about a minute, gently rolling them around the pan. Set aside.
Making the Curry:
  1. Heat oil and sauté 1 cup sliced onions until golden. Add bay leaf, cardamom, cinnamon stick, and whole black peppers and sauté for another minute.
  2. Add ginger paste, garlic paste, salt, turmeric, coriander, red chili powder, cumin powder, and garam masala. Then add the remaining 3/4 cup sliced onions. Sauté this masala covered for about 7-8 minutes, stirring frequently and adding a splash of water to prevent burning.
  3. Then add an additional 1/2 cup water to get a gravy consistency that will coat the eggs nicely, but not be too runny. Let it come to a simmer.
  4. Add the eggs and green chilies, toss to coat, cover, and let the flavors marry for about 5 minutes.
  5. Garnish with chopped cilantro.