Egg curry

Egg curry recipe makes for a great non-traditional breakfast for those days when you want something with more flavor than you'd find in an average omelet.

Egg curry
Egg curry

Egg being the wonderful source of proteins can be used to make many delicious dishes. Since eggs are usually a staple in the pantry, it is also convenient to cook.


    4 boiled egg
    1 tsp garam masala powder
    2 tbsp red chili powder
    1 tbsp coriander powder
    1 tbsp cumin powder
    1 tbsp turmeric powder
    1 finely chopped onions
    2 chopped tomatoes
    1 tbsp ginger paste
    1 tbsp garlic paste
    coriander leaves (chopped )

  1. Heat 2 tbsp. of the cooking oil in a deep pan and when oil becomes hot, add the onions. Fry till slightly golden. remove the onions from the pan and put them in a food processor. Do the same process for tomatoes. 
  2. Grind the onions, tomatoes, and green chilies into a smooth paste. Try not to add water while grinding. 
  3. Heat oil in the pan and add the paste you just made. Fry for 2 to 3 minutes. 
  4. Add the ginger and garlic pastes, then add coriander powder, cumin powder, garam masala powder, turmeric powder, and red chili powder, mix and fry till the oil begins to separate from the masala. 
  5. Add 2 cups of warm water to this masala and bring it to a boil on a medium flame. 
  6. Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy has thickened or reduced to about 3/4 of the original quantity (before you added the water).  
  7. Garnish with chopped coriander leaves and Serve hot with rice, chapati or roti.

  1.  For thickness of gravy use gram powder or peanuts powder. 
  2. You can fry eggs with red chili powder and then add the fried eggs in gravy.

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