Jhatpat Egg Curry | How to make Jhatpat Egg Curry

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BySaumya Chaturvedi
Created on 19th Nov 2015
  • Jhatpat Egg Curry, How to make Jhatpat Egg Curry
Jhatpat Egg Curryby Saumya Chaturvedi
  • Jhatpat Egg Curry | How to make Jhatpat Egg Curry (17 likes)

  • 0 reviews
    Rate It!
  • By Saumya Chaturvedi
    Created on 19th Nov 2015

About Jhatpat Egg Curry

Okay, so this is an easy-peasy recipe for egg curry. My sister is married to a handsome Bengali babu, who is very fond of food and the inspiration behind my sister's cooking experiments. So, this recipe is basically a mix of bengali and UP style of cooking. You might not find any specific ingredients but the taste says it all! You can keep this recipe for the days when you do not want to cook an elaborate dinner or want to cook something special or want to have something different or want to enjoy a spicy treat. Basically, you can cook it on any day for any meal ;)

Jhatpat Egg Curry is an aromatic, flavorful and delicious dish which is very much popular in Fusion. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Jhatpat Egg Curry is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Jhatpat Egg Curry at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 7 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Jhatpat Egg Curry by Saumya Chaturvedi in step by step with pictures so you can easily learn how to cook the perfect Jhatpat Egg Curry at your home without any difficulties. Jhatpat Egg Curry is one of the representative dishes of Fusion which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time7mins
  • Serves2People
Jhatpat Egg Curry

Ingredients to make Jhatpat Egg Curry

  • 2 boiled eggs - cut into half
  • 2 boiled potatoes (optional) - cut into half
  • 1 big or 2 small tomatoes - cut into big pieces
  • 1 medium onion - cut into big pieces
  • 2 to 3 cloves of garlic - roughly chopped
  • 1 small green chilly (according to your taste) - broken
  • panch phoron masala (hero of the dish) - 2 to 3 tsps
  • Red chilly powder black pepper and salt to taste
  • Oil - 2 tsps
  • Chopped fresh coriander

How to make Jhatpat Egg Curry

  1. Boil potatoes and eggs and keep aside. Most of the preparation time is taken in boiling, so if you have these two ready it will hardly take 10 minutes to get the dish together.
  2. Heat a little oil in a pan and add onion, tomato, green chilly and garlic.
  3. Roast them all and once the aroma starts filling the kitchen, turn off the heat and keep the ingredients to cool for a while.
  4. Transfer the roasted ingredients into the blender/chutney jar and roughly blend the ingredients. Do not make a paste.
  5. Heat the same pan. Add some oil and put the blended ingredients.
  6. Cook for a while and add the spices.
  7. Make little cuts with a knife on the potatoes and eggs to make way for the curry to seep in.
  8. Put potatoes and eggs in the curry. You can add a little water to make it a little liquid but remember not to add too much.
  9. Cover and cook for a while. Add chopped coriander and serve with hot chapatis or steamed rice.
My Tip: Panch phoran masala is a blend of methi dana, kalongi (nigella seeds), saunf, rai and zeera. Take equal parts, roast and blend them. It can be stored for a really long time if kept in cool and dry place. I have mine for around two years, the last time my mom gave me. :D You can add a little crushed kasoori methi to give the dish a rustic flavour.

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