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.
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Egg Curry
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.