Gheewala Egg Curry

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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

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