Recipes

Bengali Five Spice Anda Aloo Curry

Tomato and onion curry scented with Bengali five spice, with hard boiled eggs and potatoes.
Serves 4
Prep Time 20 min
Cook Time 25 min

Ingredients

  • Ingredients

    • 1 tbsp (15 mL) mustard oil
    • ½ tsp (2.5 mL) panch phoran (Bengali five spice), coarsely ground
    • 1 large onion, finely chopped
    • ⅓ cup (75 mL) canned crushed tomatoes
    • 1 tsp (5 mL) garlic paste
    • ½ tsp (2.5 mL) ginger paste
    • 1 ½ tsp (7.5 mL) ground coriander
    • 1 tsp (5 mL) ground cumin
    • ¼ tsp (1.25 mL) chili powder
    • ¼ tsp (1.25 mL) ground turmeric
    • 1 tsp (5 mL) salt (or to taste)
    • ½ tsp (2.5 mL) sugar
    • 1 ½ cup (375 mL) water, plus extra to thin out sauce, if necessary
    • 2 medium potatoes, peeled, cubed and parboiled
    • 4 hard boiled eggs, cut in half (cross-cut)
    • ½ tsp (2.5 mL) garam masala
    • 2 tbsp (30 mL) cilantro, finely chopped
  • Bengali Five Spice – Panch Phoran

    • ⅛ tsp (0.5 mL) cumin seeds
    • ⅛ tsp (0.5 mL) fennel seeds
    • ⅛ tsp (0.5 mL) fenugreek seeds
    • ⅛ tsp (0.5 mL) kalonji (nigella seeds)
    • ⅛ tsp (0.5 mL) mustard seeds

Instructions

  • Step 1

    Prepare Bengali five spice by mixing all of the ingredients together. 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.

Nutrition Facts

Per serving
Calories213
Fat9 g
Saturated Fat2 g
Trans Fat0 g
Carbohydrate25 g
Fibre3 g
Sugars4 g
Protein9 g
Sodium704 mg