Dinner Know How To Prepare Egg Curry With These Simple Steps
Egg curry is a beloved dish, celebrated for its comforting flavours and versatility. Follow these easy steps to master restaurant-like egg curry at home.
Egg curry is one of the most popular dishes of all time and is famous for being comforting and versatile. Rich and spicy, boiled eggs placed in a gravy, this is one recipe that finds place in every Indian kitchen. There are many variations, regional differences and egg curry can be made either tangy or creamy or spicy or may suit the taste of all palates.
It is a dish that can savoured at lunch, dinner or thrown in lunch boxes with great ease from everyday ingredients. Follow these simple methods to make egg curry at home and wow your family with the restaurant style.
Ingredients
- 10 Piece Egg
- 2 Teaspoon Turmeric Powder
- 0.5 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 3 Piece Onion
- 4 Piece Green Chilli
- 2 Teaspoon Ginger Garlic Paste
- Tomato Puree (3 Tomatoes)
- 2 Teaspoon Red Chilli Powder
- 1.5 Teaspoon Coriander Powder
- 2 Teaspoon Pepper Powder
- Curry Leaves
- Coriander Leaves
- Salt (To Taste)
Cooking Instructions
Boil eggs, remove their shells and cut the eggs along their equators into halves and keep aside.
Heat the oil in a wide flat pan. Then add half teaspoon turmeric powder, a full teaspoon red chili powder, one teaspoon black pepper powder in the oil, and salt.
Stir these spices quickly for some time, say for about 10 seconds, and gently put the egg halves into them pan. Roast them on low flame for 2-3 minutes on each side.
Take the roasted eggs out from that pan and keep aside. Then pour oil into a large kadai.
In that add mustard seeds, cumin seeds and allow them to crackle.
Add chopped onions and sauté till they get golden brown after the mustard seeds crackle.
Add green chilies, ginger-garlic paste and stir till the raw smell goes away.
Pour tomato puree, mix well and cook until the gravy thickens and remains dry.
Add red chili powder, add coriander powder, add black pepper powder and salt and mix well.
Add water to this mixture, stir it and then let it simmer for 5 minutes.
Now add the roasted egg halves into it and again allow it to cook and soak the flavours for another 5 minutes.
Finally add fresh curry leaves and chopped coriander leaves before switching off the stove.
Summary
Know How To Prepare Egg Curry With These Simple Steps
Egg curry is a beloved dish, celebrated for its comforting flavours and versatility. Follow these easy steps to master restaurant-like egg curry at home.
Ingredients
- 10 Piece Egg
- 2 Teaspoon Turmeric Powder
- 0.5 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 3 Piece Onion
- 4 Piece Green Chilli
- 2 Teaspoon Ginger Garlic Paste
- Tomato Puree (3 Tomatoes)
- 2 Teaspoon Red Chilli Powder
- 1.5 Teaspoon Coriander Powder
- 2 Teaspoon Pepper Powder
- Curry Leaves
- Coriander Leaves
- Salt (To Taste)
Main Procedure
Boil eggs, remove their shells and cut the eggs along their equators into halves and keep aside.
Heat the oil in a wide flat pan. Then add half teaspoon turmeric powder, a full teaspoon red chili powder, one teaspoon black pepper powder in the oil, and salt.
Stir these spices quickly for some time, say for about 10 seconds, and gently put the egg halves into them pan. Roast them on low flame for 2-3 minutes on each side.
Take the roasted eggs out from that pan and keep aside. Then pour oil into a large kadai.
In that add mustard seeds, cumin seeds and allow them to crackle.
Add chopped onions and sauté till they get golden brown after the mustard seeds crackle.
Add green chilies, ginger-garlic paste and stir till the raw smell goes away.
Pour tomato puree, mix well and cook until the gravy thickens and remains dry.
Add red chili powder, add coriander powder, add black pepper powder and salt and mix well.
Add water to this mixture, stir it and then let it simmer for 5 minutes.
Now add the roasted egg halves into it and again allow it to cook and soak the flavours for another 5 minutes.
Finally add fresh curry leaves and chopped coriander leaves before switching off the stove.
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