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Egg Curry

Looking for a new recipe to add some excitement to your dinner routine? Try this delicious and easy-to-make egg curry recipe. With just a few simple ingredients and some basic cooking skills, you can create a flavorful and satisfying meal that’s sure to please everyone at the table.

Ingredients

2 chillies, green

3 quartered tomatoes, medium

2 quartered onions, medium

5 tbsp. of oil, canola

6 large eggs, hard-boiled

½ tsp. each of the chilli powder, red, and turmeric powder

1 tsp. each powdered garam masala and cumin powder

2 tsp. each of coriander powder, ginger paste and garlic paste

Kosher salt, coarse, as desired

Ingredients

Heat 2 tbsp. of oil in a deep large pan. When the pan becomes hot, then add onions. Fry them until they appear a bit golden.

Turn off the burner.

Remove onions from pan. Place in a food processor. Grind onions, green chillies and tomatoes into a paste with a smooth consistency.

Heat the rest of the oil in the same pan. Add paste made in step 2. Fry for a couple of minutes. Add garlic and ginger paste, along with all dry spices. Mix.

Fry until the oil starts separating from the masala sauce.

Add 2 cups of tepid water to masala.

Bring to a boil over medium heat. Make a half-slit vertically into the hard-boiled eggs. Gently add to the gravy.

Simmer for about 10 minutes, until gravy is thicker.

Remove from heat.

Serve hot.

Egg Curry

Egg Curry

Egg Curry

Spice up your dinner routine with this simple and flavorful egg curry recipe. Even if you're a beginner in the kitchen, you can make this dish with ease.
Servings 3
Total Time 45 minutes

Ingredients
  

  • 2 chillies, green
  • 2 quartered tomatoes, medium
  • 2 quartered onions, medium
  • 2 tbsp of oil, canola
  • 6 large eggs, hard-boiled
  • ½ tsp chilli powder, red, and turmeric powder
  • 1 tsp powdered garam masala and cumin powder
  • 2 tsp coriander powder
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • Kosher salt

Instructions
 

  • Heat 2 tbsp. of oil in a deep large pan. When the pan becomes hot, then add onions. Fry them until they appear a bit golden.
  • Turn off the burner.
  • Remove onions from pan. Place in a food processor. Grind onions, green chillies and tomatoes into a paste with a smooth consistency.
  • Heat the rest of the oil in the same pan. Add paste made in step 2. Fry for a couple of minutes. Add garlic and ginger paste, along with all dry spices. Mix.
  • Fry until the oil starts separating from the masala sauce.
  • Add 2 cups of tepid water to masala.
  • Bring to boil over medium heat. Make a half-slit vertically into the hard-boiled eggs. Gently add to the gravy.
  • Simmer for about 10 minutes, until gravy is thicker.
  • Remove from heat.
  • Serve hot.
Course: Main Course
Cuisine: Indian
Keyword: egg curry

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