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Egg Curry

Egg Curry is a popular Indian Curries
Author :
Category :
Non-Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 6
RATINGs :

Ingredients

6 - large eggs

1.5 - onion, finely chopped

1.5 - tomato, finely chopped

1.5 tbsp - - oil

1/4 tsp - Cumin seeds

1 - Bay Leaf

2 - Red Chilli

Salt - to taste

1 or 2 pinches - Turmeric powder

1 tsp - cumin powder

2 tsp - - chilli powder

3 tsp - coriander powder (coarsely ground)

1/4 tsp - Garam Masala

1 tsp - ginger-garlic paste

1.5 cups - water

1 tbsp - Coconut Milk (thick)

Coriander leaves - a few sprigs

1 tsp - kasuri Methi (optional, but recommended)

Method

  1. In a pressure cooker, add some water (around 2 cups), eggs and 1/4 tsp of salt and pressure cook up to 3 whistles.
  2. Open the lid after the steam releases.
  3. Peel the egg shell and create small slits around the egg (4-5 slits).
  4. This helps the curry to penetrate into the eggs.
  5. To make the sauce:
  6. In a sauce pan or a kadai, pour 1.5 tbsps of oil.
  7. When it is hot, add 1/4 tsp of cumin seeds, 1 bay leaf.
  8. Let the cumin seeds splutter.
  9. On a medium flame, add 1 cup of finely chopped onions.
  10. Saute for 10-12 minutes or until it shrinks and turns golden brown.
  11. You can add turmeric powder as you saute.
  12. Add 1 or 2 tbsp of water if the onion sticks to the pan.
  13. You can even add some salt to help the onion shed some moisture.
  14. Add 1 cup (little less) of finely chopped tomatoes and saute for another 5-6 minutes until it turns mushy and blends nicely with the onion.
  15. Now add the spices (cumin powder, coriander powder, chilli powder) and fry for 2 minutes.
  16. Add 1 tsp of ginger-garlic paste and saute for 3-4 minutes until the raw smell disappears.
  17. Now add 1.5 cups of water and cook for 10 minutes on a low flame covered with lid.
  18. Add 1/4 tsp of garam masala, 1 tbsp of coconut milk and cook for 5 more minutes on a low flame.
  19. Create small slits on the egg and add it to the gravy.
  20. Cook for 5 minutes in medium low flame.
  21. Garnish with chopped coriander leaves, kasuri methi (optional) and serve with rice or rotis.
  22. Recipe courtesy: Food for 7 Stages of Life
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Mareena Jerrish

Mareena Jerrish

Mareena Jerrish started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world and has more than 300 tried and tested recipes.

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