Egg Curry with Tadka

Recipe by
Total Time:
20 minutes
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Chettinad Fish Curry, Best Chilli Chicken Mushroom, Easy Punjabi Mutton Curry

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4

Ingredients

  • 4 - Egg (boiled and peeled)
  • 2 - Potato ( boiled, peeled and cut into half)
  • Oil
  • Tadka ingredients:
  • 1/2 tsp - Jeera
  • 2 - Tej patta (Bay leaves)
  • 2 - Dried red chilly
  • Whole Garam masala:
  • 4 - Cloves
  • 1 - Bari elaichi
  • 2 - Small elaichi
  • 1 inch thin strip - Daalchini (cinnamon )
  • 2 - Onion, medium size (thinly chopped lengthwise)
  • 1 tbsp - Ginger Garlic paste
  • Powdered masala:
  • 1/2 tsp - Haldi powder
  • 1 tsp - Jeera powder
  • 1 tsp - Dhania powder
  • 1 tsp - Red Chilli powder
  • 1 tsp - Garam Masala powder
  • 1 tsp - Tandoori masala powder (optional)
  • Salt - to taste
  • 1 tbsp - Desi Ghee
  • Water
  • 1 bunch - Dhania patta (coriander leaves) chopped

How to Make Egg Curry with Tadka

  • Make a small shallow cross at the tip of the egg using a knife.
  • Heat oil in the karaahi.
  • When oil is hot, put egg to it and fry for 5 minutes on medium heat or till the egg starts to turn reddish.
  • Drain off the eggs from oil.
  • Now add the potatoes, deep fry it till reddish.
  • Take off the flame when done.
  • Heat rest of the oil, put tadka ingredients and whole garam masala to it.
  • When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
  • Then add ginger-garlic paste and saute for 2 minutes.
  • Then add all the powdered masalas and salt.
  • Saute everything for 2 minutes.
  • Cover the vessel for 2 minutes and cook on a medium flame.
  • Uncover the lid, add the fried egg, potatoes, desi ghee and 1/2 litre boiling water.
  • Pressure-cook the subzi for 1 minute after the first whistle.
  • Open the pressure cooker when it is cooled.
  • Garnish with coriander leaves and serve with hot pooris or steaming rice.