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Gheewala Egg Curry Recipe

Gheewala Egg Curry is a popular Indian Side Dish
Author :
 
On :
Thursday, 2 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Boiled eggs - 6
  • Onion - 1
  • Tomatoes - 2
  • Garlic paste - 1/2 tsp
  • Green chilli - 1
  • Tomato puree - 1 tbsp
  • Cream - 1/4 cup
  • Sugar - 1/2 tsp
  • Red Chilli powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Garam Masala powder - 1 pinch
  • Green Cardamom - 1 or 2
  • Chopped fresh coriander - few leaves
  • Ghee - 4 tbsp
  • Salt to taste
  • How to Make Gheewala Egg Curry:

    1. Slice onions, chop tomatoes and chillies.
    2. Heat oil in a pan, add the onion and saute till they are golden brown in colour and keep aside.
    3. Grind to a paste chopped tomatoes, green chillies and fried onion in a mixer grinder.
    4. In the leftover ghee in the pan, add cardamom and the paste
    5. Add all the dry spices and tomato puree, except salt
    6. Fry it, till the oil separates
    7. When it leaves oil, add salt and cream.
    8. Stir it and add some water.
    9. When it starts boiling, add eggs cut in halves.
    10. Cook it for 10 minutes on medium heat.
    11. Transfer the curry in the serving dish.
    12. Garnish it with fresh coriander.



     

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