Egg and Potato Jhol, Bengali-Style
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Ingredients
- 6 eggs
- 400 g potatoes, peeled and diced
- 1 onion, finely chopped
- 2 tbsp mustard oil
- 3 garlic cloves
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 283 kcal
- Protein
- 13.7 g
- Carbohydrate
- 19.9 g
- of which sugars
- 3.3 g
- Fat
- 15.3 g
- of which saturates
- 3.5 g
- Fibre
- 3.2 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the eggs in a pan of cold water, bring to the boil and cook for 9 minutes, then cool under cold water, peel and set aside.
- 2
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fry for 1 minute.
- 3
Stir in the ground turmeric and chilli powder, add the potatoes and 500ml water, cover and simmer for 18-20 minutes until the potatoes are tender.
- 4
Halve the eggs and add to the pan, spooning the sauce over, and simmer for 5 minutes to heat through, keeping the curry thin and brothy.
- 5
Scatter with the fresh coriander and serve with rice.
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