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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
  

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

Instructions
 

Frying Eggs:

  • 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.
  • 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:

  • 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.
  • 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.
  • 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.
  • Add the eggs and green chilies, toss to coat, cover, and let the flavors marry for about 5 minutes.
  • Garnish with chopped cilantro.