Name: Jhatpat Potato Egg Curry, Bengali style recipe by Paramita Majumder at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Eggs, room temperature - 4; Potatoes 2 large; Onion 1 large; Garlic Pods 4; Ginger 1 inch; Tomato 1 big; Cumin powder 1 tsp; Coriander powder 1 tsp; Chilli powder 1 tsp; Green chilli 1; Garam masala 1/2 tsp; Bay leaf 1; Turmeric powder 1/2 tsp; Salt as per your taste; Oil as required

Ingredients Serving: 4

Eggs, room temperature - 4
Potatoes 2 large
Onion 1 large
Garlic Pods 4
Ginger 1 inch
Tomato 1 big
Cumin powder 1 tsp
Coriander powder 1 tsp
Chilli powder 1 tsp
Green chilli 1
Garam masala 1/2 tsp
Bay leaf 1
Turmeric powder 1/2 tsp
Salt as per your taste
Oil as required

Instructions

Boil the eggs. Boil the potatoes with skin in pressure cooker with salt and water for 1 -2 whistles. Now keep aside to release the pressure naturally
Once cool, peel the potatoes and make slices lengthwise.
Make ginger, garlic , onion and green chilli paste with little water.
Now add turmeric powder, coriander powder, chilli powder and pulse it again.
Heat oil in a nonstick pan stir fry potatoes with little turmeric powder and salt, keep aside.
Remove the egg shells, make 1-2 slits, rub a little salt and turmeric powder, keep aside for 15 mins. Now stir fry eggs also, until both sides turn a little brown. Keep aside.
Heat oil again in the same pan, add bay leaves and stir for 30 seconds. Add onion, garlic and masala paste. Stir for a minute. Add chopped tomatoes, 1 tsp water saute for 2-3 minutes or until tomatoes are soft.
Add 1 cup ,]hot water and cook for 6-7 minutes on high heat. When gravy starts boiling add fried eggs and potatoes, cook for 3-4 minutes. Check for salt and add garam masala.
Switch off the gas stove and serve the hot curry with rice.

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