Egg Curry Recipe
Restaurant style egg curry.
Servings 4 people
Ingredients
For Eggs
- 5-6 eggs boiled
- 5 Tbsp oil
- 1 tsp chilli powder
- 1/3 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp chat masala
- 1/2 tsp salt
- 1 Tbsp gram flour (besan) roasted
For Curry
- 4 Tbsp oil
- 3 large onion grated
- 2 Tbsp ginger-garlic paste
- 4 large tomatoes grated
- 1/2 tsp turmeric powder
- 2 tsp chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp cumin powder jeera powder
- 2 tsp salt
- 1 cardamom
- 2 green chillies
- 2 cups water
- 1 Tbsp kasoori methi dry fenugreek leaves
Instructions
For Eggs
- Boil 5 eggs in enough water to cover it for 6 minutes. When done take them out and peel them.
- Use a toothpick to puncture the boiled eggs from all the sides. Keep them aside.
- Heat oil in a pan. Add chilli powder, turmeric powder, garam masala, chat masala, salt and roasted gram flour to it. Mix it.
- Now add the punctured eggs to it and coat it well. Fry it on medium heat until golden brown from all the sides.
- Turn off the heat and keep it aside.
For Curry
- Heat oil in a pan.
- Add the grated onions to it. Fry it on high heat until translucent.
- Add ginger garlic paste to it. Mix it well. Fry it until onion turns light brown and releases oil.
- Now add grated tomatoes to it. Mix it well. Cook it on high heat until becomes dry. Approximately 10-15 minutes.
- Now add turmeric powder, chilli powder, coriander powder, garam masala, cumin powder, salt and cardamom to it. Mix it well.
- Add green chillies. This step is optional.
- Add 2 cups water to it and mix.
- Add kasoori methi and mix it well.
- Now add the eggs and give it a mix. Cover and cook it for 8 minutes on medium heat.
- Take out the cover. Give it a mix, cover it again and cook for 10 minutes on medium heat.
- Turn off the heat and serve egg curry with rice or roti.