Egg Curry
Egg Curry
Egg curry is a balanced recipe with a low spicy curry perfect to serve with simple plain rice. When you have run out of green vegetables you can make this dish to delight your family. Hope you like this recipe as you did like my previous recipe Green Fish Kebab.

Ingredients For Egg Curry:-

  • 6 – Boiled Eggs
  • 250 Grams – Boiled potatoes cut into chunks
  • 5 Tablespoons¬† – Vegetable Oil
  • 2 – Dried Kashmiri Red Chilies
  • 1 Inch – Cinnamon Stick
  • Bay Leaf
  • One Teaspoon Each Of – Cumin Seeds, Turmeric Powder, Kashmiri Chilli Powder, And Sugar
  • 200 Grams – White Onion Blended To Paste
  • 2 Inch – Ginger Roughly Chopped
  • 3 – Garlic Roughly Chopped
  • 4 – Tomatoes Finely Chopped
  • 1 Tablespoon – Tomato Puree, And Coriander Powder
  • Salt To Taste
  • 300 Mililetres – Water
  • Handful Of Fresh Coriander Leaves For Garnish

Directons:-

  1. Add the ginger and garlic to a blender with asplash of water and blend to a smooth fine paste. Set aside.
  2. Heat 2 tablespoons of oil over a medium heat in a frying pan.
  3. Add half teaspoon of turmeric powder and cook for a couple of seconds followed by the boiled egg.
  4. As the egg fry the skin will crisp up slightly so shake the pan and until then for 2-3 minutes.
  5. Turn the heat off and set aside until you make the curry for the egg.
  6. Heat the remaining oil in a heavy bottom sauce pan. Add the dried chilli, cinnamom, bay leaf, and cumin seeds and fry them for few seconds.
  7. Now add the onion paste and fry over a medium heat for 7-8 minutes stirring frequently.
  8. Adding ginger garlic paste and cook out the raw flavours for 3 minutes.
  9. Time to add the tomatoes along with the tomato puree and fry for 5 minutes. Mash the tomato using the back of the spoon.
  10. Its time to add the turmeric, chilli, and coriander powder and cook for 2-3 minutes as the oil leaves the sides of the pan. Put sugar and season with salt to taste. Mix 100milliletre of water and simmer over a low heat.
  11. Right time to add the boiled potatoes and stir well, and add the remaining water along with the egg and stir.
  12. Simmer with the lid on for two minutes.
  13. Garnish with coriander leaves.
  14. Serve warm with rice.

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