Mindy Kaling Shared Her Version of Bengali Egg Curry on Instagram—Here’s How to Make It

We love her for her sense of style and candid demeanor, and now Mindy Kaling is influencing our dinner too. The Sex Lives of College Girls co-creator recently showed off her version of Bengali egg curry on Instagram, complete with a how-to video so we can all make it at home. Here’s how to do it.

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“Yo that Easter Bunny left hella hard boiled eggs in this house,” Kaling joked in the caption. “Are you into very easy, very delicious Indian recipes you can’t find on menus at restaurants? Try my take on Bengali egg curry, one of my favorites from growing up! Tastes great sopped up with roti, naan, rice or heck, even a little toasted sourdough. Enjoy!” OK, we’re sold.

What Is Bengali Egg Curry?

According to food blog Archana’s Kitchen, Bengali egg curry is a preparation of eggs and potatoes cooked in an onion tomato gravy. It originates from Bengal, in the eastern part of the Indian subcontinent. And, as Kaling says, it’s commonly served with rice, naan or roti.

How to Make Mindy Kaling’s Bengali Egg Curry

Keep in mind, Kaling doesn’t give exact steps or measurements, so we parsed what we could from her video. (TBH, cooking doesn’t require exact measurements anyway.)

Hard-boiled eggs, peeled
Salt and pepper
4 tablespoons olive oil
Boiled potatoes, chopped
Tomato, chopped
Ginger, chopped
Garlic, chopped
2 whole cardamom pods
Bay leaves
Red onion, chopped
Thai or serrano chile peppers, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
Fresh cilantro

1. Place the peeled eggs in a resealable bag and season with turmeric, salt and pepper. Marinate for a few hours.
2. In a large skillet, heat about 4 tablespoons of olive oil. Fry the eggs in the olive oil, then transfer to a plate. Fry the potatoes, seasoning with turmeric, chili powder and salt. Transfer to the plate with the eggs.
3. In a blender, blend the tomato, ginger and garlic with a little water until smooth.
4. Crush the cardamom pods with the back of a metal ladle. Fry the bay leaves, crushed cardamom and onion in the skillet.
5. Add the chopped chile peppers and tomato mixture to the skillet. Stir in the cumin and coriander and season with chili powder and salt. Simmer for 10 minutes.
6. Add the eggs and potatoes to the sauce. Top with cilantro and serve.

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