• 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
Nutrition Facts
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
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.


Take care not to burn onions, which will result in a bitter curry.