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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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Bawarchi of the week

Shylaja

Shylaja

Apart from the special recipes from Tamil Nadu she also specializes in Egg-less baking and cake decorations. She has inherited the traditional recipes from her mother and mother in law.

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