egg

Creamy Egg Curry

Many people who do not eat meat/chicken, still eat eggs. There are several different styles for making Egg Curry and this recipe is North Indian in origin. This is a quick recipe which is easy to make and enjoyed by both vegetarians and meat lovers alike.

Serving Size: 6

Ingredients:

  • Boiled Eggs – 10
  • Oil-2 tbsp
  • Ginger Garlic paste- 1 tsp (Alternative- fresh ginger and garlic)
  • Finely chopped Onion- 1 Cup
  • Grated tomatoes- 1 Cup (Alternative- canned chopped tomatoes)
  • Ground roasted cumin- 1 tsp (Alternative- whole cumin seeds: Ground roasted cumin seeds give an enhanced flavour)
  • Ground lightly roasted coriander seeds- 1 tsp (Alternative – whole coriander seeds: Ground lightly roasted coriander seeds give an enhanced flavour)
  • Turmeric- 1 tsp
  • Salt- According to taste
  • Red Chilli- According to taste
  • Slit Green Chilli- 1 (You can add more if you like your curry spicy)
  • Cream- 2- 3 tbsp
  • Green Cardamom- 2 (Cardamom has a wonderful aroma and a spicy-sweet flavour. Extract the seeds and add them whole or ground.)
  • Sugar- a pinch
  • Water- one and a half cup
  • Butter – 1tsp optional
  • Coriander – handful

Method:

  • Heat oil in a (non-stick) pan and add ground roasted cumin and coriander seeds [Frying spices in oil enhances the original flavor of the spices].
  • Once they start spluttering, add ginger garlic paste and onion.
  • Fry them for 4 to 5 minutes till the onions turn golden brown.
  • Now add grated tomatoes, salt, turmeric, red chilli and cook it till oil separates.
  • Add cream to the gravy and mix it so it blends well in the gravy.
  • Lower the flame, add cardamom, a pinch of sugar, and slit green chili and mix well.
  • Cook the gravy for 4 to 5 min
  • [If you like your curry smooth- you can cool down this mixture and blend it. – Optional]
  • Cut the boiled eggs into halves and add it to the curry and mix well.
  • Add water, let it come to a boil [Check salt and add if needed]
  • Once boiled, lower the flame and add butter (optional) and cook till the curry is thick (the thickness depends on your personal preference)
  • Garnish egg curry with cream and coriander leaves.
  • Serve hot with naan / parantha / Roti or basmati rice.

[For a healthier Option you can replace Cream with Yogurt]

(Please Note: tsp= teaspoon, tbsp= tablespoon)

 

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