Egg curry for all

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 4 - egg, (hard boiled)
  • 1 - onion, chopped
  • 1 - tomato, chopped
  • 2-3 - green chillies, chopped
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • 1 tsp- red chilli powder
  • 1 tsp - coriander powder
  • 1/2 tsp - cumin powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - garam masala
  • 1/2 tsp - fennel seeds
  • 1/2 tsp - cumin seeds
  • 2 - cinnamon
  • 1-2 - cloves
  • 3 - cardamoms
  • 1 cup - coconut milk
  • 1 tbsp - oil
  • Salt to taste
  • 1/2 tsp - lemon juice
  • Coriander leaves, chopped

How to Make Egg curry for all

  • Hard boil the eggs
  • Grind green chillies, ginger-garlic paste, red chilli powder, coriander powder, fennel seeds, cumin powder and garam masala to a fine puree
  • Heat oil in a kadai
  • Saute the whole garam masala (cloves, cinnamon and cardamoms)
  • Then saute cumin seeds for a minute or so
  • Then saute onions
  • Fry until it becomes transparent
  • Then add the ground masala and cook it until the masala separates
  • Once the masala is cooked well add the tomatoes and saute well until the tomato becomes pulpy
  • Then add a cup of water and salt to taste
  • Cover and cook it for 15-20 mins on medium heat, to make a smooth gravy
  • In the mean time, peel the egg and cut them into two pieces length wise
  • Once the gravy is done, then add coconut milk and mix well and boil the gravy
  • Add a little lemon juice and mix well
  • Then lay the eggs gently, with the egg yellow facing upwards and garnish with chopped coriander. Serve hot

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