Indian Know How To Prepare Egg Curry With These Simple Steps
Learn how to make restaurant-style egg curry at home with this simple, tangy, and spicy Indian recipe.
Egg curry is one of the favourite dishes in many cuisines around the world, due to the flavour that spices impart to the tender eggs themselves. This dish is tangy and spicy in combination with rice or roti. For lunch or dinner, it's also a good one for the lunch box.
Here's a delectable recipe for bringing that Indian restaurant-style egg curry right into your kitchen. Let's try it this way and create kitchen magic with this delightful dish.
Ingredients
- 10 Piece Egg
- 1 Teaspoon Turmeric Powder
- 3 Teaspoon Black Pepper Powder
- 4 Tablespoon Oil
- 0.5 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 3 Piece Onion
- 4 Piece Green Chilli - 4 Nos
- 2 Teaspoon Ginger Garlic Paste - 2 Tsp
- 3 Piece Tomato (Puree)
- 2 Teaspoon Red Chilli Powder - 2 Tsp
- 1.5 Teaspoon Coriander Powder
- Curry Leaves
- Coriander Leaves
- Salt To Taste
Cooking Instructions
Boil eggs, shell them, and cut them into halves. Put them aside.
Heat oil in a broad, flat pan. Add turmeric powder, red chilli powder, black pepper powder and salt to it.
Fry the spices for about 10 seconds. Now gently add roasted half boiled eggs to the pan, set aside for low flame of about 2 -3 minutes on both sides.
After that take them out from the pan and leave aside.
In a separate wide kadai, heat some oil and add mustard seeds and cumin seeds. Let them crackle.
When mustard pops, add the sliced onions and fry till it turns golden brown.
Add green chillies and ginger garlic paste to the onions and fry for sometime till the raw smell goes away.
Then add tomato puree and cook them with a nice mix until the moisture gets evaporated and gravy kind of gets thick.
Then equal amount of red chilli powder, coriander powder, black pepper powder, and salt. Properly mix them.
Pour water, mix well and let the gravy cook for 5 more minutes.
Finally, throw in some fresh curry leaves and coriander—turn off the gas.
Serve your tangy, delicious, and spicy egg curry piping hot with rice or roti. Enjoy!
Summary
Know How To Prepare Egg Curry With These Simple Steps
Learn how to make restaurant-style egg curry at home with this simple, tangy, and spicy Indian recipe.
Ingredients
- 10 Piece Egg
- 1 Teaspoon Turmeric Powder
- 3 Teaspoon Black Pepper Powder
- 4 Tablespoon Oil
- 0.5 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin Seeds
- 3 Piece Onion
- 4 Piece Green Chilli - 4 Nos
- 2 Teaspoon Ginger Garlic Paste - 2 Tsp
- 3 Piece Tomato (Puree)
- 2 Teaspoon Red Chilli Powder - 2 Tsp
- 1.5 Teaspoon Coriander Powder
- Curry Leaves
- Coriander Leaves
- Salt To Taste
Main Procedure
Boil eggs, shell them, and cut them into halves. Put them aside.
Heat oil in a broad, flat pan. Add turmeric powder, red chilli powder, black pepper powder and salt to it.
Fry the spices for about 10 seconds. Now gently add roasted half boiled eggs to the pan, set aside for low flame of about 2 -3 minutes on both sides.
After that take them out from the pan and leave aside.
In a separate wide kadai, heat some oil and add mustard seeds and cumin seeds. Let them crackle.
When mustard pops, add the sliced onions and fry till it turns golden brown.
Add green chillies and ginger garlic paste to the onions and fry for sometime till the raw smell goes away.
Then add tomato puree and cook them with a nice mix until the moisture gets evaporated and gravy kind of gets thick.
Then equal amount of red chilli powder, coriander powder, black pepper powder, and salt. Properly mix them.
Pour water, mix well and let the gravy cook for 5 more minutes.
Finally, throw in some fresh curry leaves and coriander—turn off the gas.
Serve your tangy, delicious, and spicy egg curry piping hot with rice or roti. Enjoy!
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