Theekha Egg Masala Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 2 - hard boiled eggs
  • 2 - onions chopped
  • 2 - tomatoes, chopped
  • 1 - green chilli
  • 1 tbsp - ginger garlic paste
  • 1 tsp - red chilli powder
  • 1 tsp - turmeric powder
  • 1 tbsp - pav bhaji masala
  • 2 - big cardamom
  • 1 - bay leaf
  • 1 tsp - cumin
  • Salt to taste
  • Coriander to garnish

How to Make Theekha Egg Masala Curry

  • Boil the eggs and cut them into half and keep the yolk aside.
  • Heat ghee in a pan, fry the bay leaf, cumin seeds and big cardamom.
  • Add the onion and cook till it is golden brown.
  • Add the chopped tomatoes and cook.
  • Add salt and the masalas to the mixture and cook for about 15 minutes
  • Once the tomato turns mushy, add the yolk and cook.
  • Then add the boiled egg whites and garnish with coriander.
  • Serve with parathas or rice.

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