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Egg curry

Rich, spicy Onion tomato gravy and a smokey flavour. It pairs perfectly with naan or paratha.



You might not get an elaborate menu everywhere we go specially dhabas in India. those places but you will definitely get hot fresh. Naan, Tandoori roti, dal fry, chana masala, egg curry, chicken curry are few of my favourites, of course with lots of onion.


Ingredients


4 Eggs



For roasting egg


1 tablespoon Oil


1/4 teaspoon salt


1/4 teaspoon Turmeric Powder


1/4 teaspoon Chilli Powder



For Gravy prepartion:




2 tablespoon oil


2 medium Onion (Finely Chopped about 1 cup)


1 tablespoon Ginger Garlic Paste


1/2 cup Finely chopped Tomatoes


1 tablespoon Coriander Powder


1 teaspoon Cumin Powder


1/2 teaspoon Red Chilli Powder


1/4 cup curd


1/2 teaspoon Turmeric powder


1 green Chilli chopped (optional)


and crushed Kasuri methi.


Let's start with Egg curry.


Boiling eggs is not something, you all need to learn. I mean, it is so basic, who needs a recipe for that. But I often hear people struggling to get perfectly boiled and peeled eggs.



The egg needs to be fresh. If the eggs are older, then I often find it becomes difficult to peel them. Put eggs in a pan, cover with water. Bring it to a boil and boil for 6-7 minutes. Using a slotted spoon remove and put it in cold water. Once the temperature comes down and is easy to




Curry preparation :


The procedure for making this egg curry is just like any other curry. It starts with making the onion tomato base.


Toast eggs until some brown patches appear. It enhances the flavour. Toss egg in a little salt, turmeric and chilli powder. Add in very hot oil and toss it until you see small brown patches.


To the same pan add some more oil and saute onion until it is softened and start to brown. Sauteeing onion to the right stage is very important. Raw bite of onion in the gravy is not pleasant to experience. Next, add ginger garlic paste and saute until the raw smell is gone.


Add all the spice powder except garam masala and salt. Saute until the mixture is fragrant. Keep an eye in this step. You can also mix the dry spice in 1/4 cup of water and add to the pan. Sauteing dry spices in the oil helps release flavour.


Prepare a mixer with curd some coriander powder chilli powder.


Add chopped tomatoes and saute until the mixture comes together. Add green chilli


While cooking onion, sprinkle a big pinch of salt. This helps to sweat onion faster.

Add the mixer of curd.


Mix all the spices to 1/4 cup water, make a paste. Add it to the pan and keep stirring to avoid it from getting burned.

Add the eggs in the pan with small cuts over the eggs. Add some more water and cover the lid.



I tried adding some potato it's up to you if you want to add to egg curry or not.


Egg curry with a rich delicious onion tomato gravy is easy to make and best pairs with rice or paratha(flatbread).


Prep Time: 15 minutes


Cook Time: 20 minutes


Calories: 144kcal

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