Egg Curry with Ghee Rice

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • For ghee rice:
  • Basmati rice -3 cups
  • Onions -1 large (finely sliced)
  • Garlic-2-3 cloves (finely sliced)
  • Green chillies -3-4 (slit into half)
  • Bay leaves-3-4
  • Cardamom - 3
  • Cinnamon-1 small stick
  • Cloves - 2-3
  • Ghee-2.5 tbsp
  • Salt to taste
  • 2.5 cups - warm water
  • For egg curry:
  • Eggs -6 (hard-boiled)
  • Onions -1 large (finely chopped)
  • Tomatoes -3 large (finely chopped)
  • Ginger-garlic paste-2 tsp
  • Red chilli powder - 1 tsp
  • Green chillies - 2-3
  • Coriander powder- 1 tsp
  • Salt to taste
  • Turmeric powder -1/2 tsp
  • Paprika powder-1 tsp
  • Oil -2 tsp
  • Coriander leaves -1/2 bunch (finely chopped)

How to Make Egg Curry with Ghee Rice

  • To make ghee rice:
  • Wash and soak rice for 15 mins.
  • Heat ghee in a pressure cooker. Roast bay leaves, cloves, cardamom and cinnamon.
  • Add onions, chillies and garlic. Saute it until onions turn light brown.
  • Add rice and fry for 3-4 mins.
  • Pour warm water, add salt and pressure cook till one whistle blows.
  • To make egg curry:
  • Heat oil in a pan on a medium flame.
  • Add onions and slit green chillies and fry till light brown.
  • Add tomatoes and fry until they become soft.
  • Then add all the masalas and saute until oil separates from the gravy.
  • Add salt to taste.
  • Make a slit on the eggs.
  • Put them in the gravy.
  • Stir gently till the masala coats the eggs.
  • Remove from the flame and garnish with coriander leaves.
  • Serve hot with ghee rice.

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