The Quintessential Egg Curry
A definite choice among the curry lovers!
There are myriad things you can do with eggs. It is an ingredient that can be used for any meal of the day be it breakfast, lunch, evening snacks or dinner. Hence, as expected, there is a perfect Indian way to make it into a mouth-watering curry!
This post is about another one of the most common household curries — Egg Curry. There are a number of different ways to prepare an egg curry, the recipe detailed below being one of them! It is an absolute try. Read it, make it, eat it and share it ☺
Ingredients
Onion Paste
- Onions — 2-3
2. Green Chillies — 2
3. Ginger — a medium sized chunk
4. Garlic — 3-4 cloves
Curry
5. Eggs — 4 to 6
6. Tomatoes — 2
7. Jeera/Cumin seeds — 1 tsp
8. Turmeric Powder — 1 tsp
9. Red Chilly Powder — 1 tsp
10. Coriander Powder — 1 tbsp
11. Kasoori Methi — 1 tsp
12. Garam Masala Powder — 1 tsp
13. Dry Mango Powder (Amchoor) — 1 tsp
14. Fresh Cream — 2tbsp
15. Salt — to taste (I used 1 tbsp)
16. Black Pepper Powder
17. Oil — to fry
18. Fresh coriander leaves — to garnish
Method
- Hard boil the eggs in slightly salted water (I added 2 pinches of salt to the boiling water.
- Peel them, put half a slit right in the middle and rub them with black pepper powder.
3. Heat 1 tsp oil in a pan and add these boiled eggs and let it fry on all sides. Once a bit brown remove the pan from the flame. Drain the excess oil from the eggs. You can also wipe off the extra oil with a napkin. Keep them aside.
4. Roughly chop the ingredients mentioned in the “Onion Paste” section and place it into a blender.
5. Blend it into a fine paste.
6. roughly chop the tomatoes and blend then into a fine puree in a similar way.
7. Heat oil in a kadaai. Once hot, add the cumin seeds to the oil. Once crackled add the onion paste and mix well.
8. Once the color of the onion paste turns slightly brown, add turmeric powder, coriander powder, red chilly powder and dry mango powder in mentioned quantities. Mix well.
9. If the spice mix sticks to the bottom of the pan, add some water and scrape the masala off the bottom. Mix well.
10. Keep cooking in a similar way till the masala begins to leave oil and does not smell raw.
11. At this point add garam masala powder and salt in the mentioned quantities and mix well.
12. After 5 minutes crush the kasoori methi with your fingers and add it to the curry paste. Mix well.
13. Add cream in the mentioned quantity and mix well.
14. Put in water according to the amount of gravy you want. Toss in the shallow fried boiled eggs and let the gravy bubble.
15. Garnish it with finely chopped fresh coriander leaves and serve hot with chapattis!
Do let me know how the recipe turned out for you. Cheers!
