作法
- 水煮蛋每顆縱向劃 4 道淺切口，撒少許薑黃與鹽。
- 寬鍋熱 2 大匙芥末油，雞蛋滾煎 90 秒至表面淡金，盛出。
- 鍋內補入剩餘芥末油至剛冒煙。下孟加拉五香與月桂葉爆香 30 秒。
- 加入洋蔥片炒 8 分鐘至深焦糖色，再下薑蒜泥拌炒 90 秒。
- 下喀什米爾紅椒粉、薑黃粉、香菜籽粉、孜然粉拌炒 60 秒，再加入番茄泥煮 4 分鐘至收乾。
- 倒水加鹽煮滾，放入煎好的雞蛋與綠辣椒，蓋鍋燉 12 分鐘——醬汁應變稠，蛋吸入味道。撒入印度綜合香料與香菜。配米飯或印度麥餅享用。
Common questions
Can 孟加拉香料蛋燉 be made ahead?
孟加拉香料蛋燉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 孟加拉香料蛋燉 spicy?
孟加拉香料蛋燉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 孟加拉香料蛋燉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 孟加拉香料蛋燉 to make at home?
孟加拉香料蛋燉 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 孟加拉香料蛋燉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Dim bhuna 是孟加拉學生與單身漢的好朋友——蛋便宜、香料配方通用、30 分鐘就能上桌。也是家庭常備菜，許多孟加拉家庭一週至少做一次。bhuna 手法讓醬汁比一般咖哩更濃稠厚實，蛋吸入香料卻不被味道蓋過。配米飯、麥餅、饢、薄餅都行。劃口加淺煎讓蛋有點凹凸表面，香料更容易附著。
