Boiled eggs cooked in a nice tomato, onion gravy and with Indian spices. There are so many ways to make this wonderful curry. You can make it dry also, you can cook it with coconut milk. In many places egg omlette curry is also made and is very popular. You can always use leftover eggs from the breakfast or a party and toss it in a curry when you doesn’t feel like cooking elaborate dishes but still like to have a delicious, scrumptious meal for dinner.
Made by – Ujawal Singh
Recipe Servings – 2
Preperation time – 15 Min
Cook time – 30 mins
Total Cook time – 45 Mins
Difficulty Level – Easy
Type – Main Course
Ingredients to make Egg curry
4 Boiled eggs
2 medium sized onions
Ginger garlic paste 1 tsp
Kashmiri Red chilly powder 1.5 tsp
1 tsp coriander powder
1/2 tsl turmeric powder
1.5 tsp garam masala
1 Bay leaf
2 green cardamom
Method to make egg curry
1- Grind Onion and tomato with 1/2 cup water and make a nice puree.
2- Heat a pan and add oil.
3- Add all the whole spices and ginger garlic paste. Cook on a low flame for 30 seconds.
4- Add tomato and onion puree. Cook it for 5-6 minutes.
5- Add all the ground spices and combine it well.
6- Cover and cook until gravy releases the oil.
7- Add the boiled eggs and mix it in the gravy nicely.
8- Add water as required, cover with a lid and cook for 10-12 mins. Keep stirring in between.
9- Garnish with fresh coriander leaves.
10- Serve with rice.