Jhatpat Egg Curry | How to make Jhatpat Egg Curry

By Saumya Chaturvedi  |  19th Nov 2015  |  
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  • Jhatpat Egg Curry, How to make Jhatpat Egg Curry
Jhatpat Egg Curryby Saumya Chaturvedi
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About Jhatpat Egg Curry Recipe

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 authentic dish which is perfect to serve on all occasions. The Jhatpat Egg Curry is delicious and has an amazing aroma. Jhatpat Egg Curry by Saumya Chaturvedi will help you to prepare the perfect Jhatpat Egg Curry in your kitchen at home. Jhatpat Egg Curry needs few minutes for the preparation and 7 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Jhatpat Egg Curry. This makes it easy to learn how to make the delicious Jhatpat Egg Curry. In case you have any questions on how to make the Jhatpat Egg Curry you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Saumya Chaturvedi. Jhatpat Egg Curry will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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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