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Egg Curry

AuthoradminDifficultyIntermediate

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients for egg curry
5 Boiled Eggs
2 tbsp Oil
3 Tomatoes finely chopped or pureed
1 Green Chilli (optional) chopped or slit
1 tsp Ginger Garlic Paste or finely minced
Salt as needed
1 cup Water (adjust slightly as needed)
1 tbsp Coriander leaves finely chopped
¼ tsp Kasuri Methi or fenugreek leaves (optional)
1 tsp Sugar (optional)
4 tbsp Cream or 10 cashews blended with1/2 cup water
Whole spices (skip if you do not have)
1 Small bay leaf or tej patta
½ tsp Cinnamon piece cumin or small piece of cinnamon
2 Green Cardamoms (elaichi) (optional)
2 Cloves(laung) (optional)
Spice Powders
1 tsp Red Chilli Powder
1 tsp Garam masala
1 tsp Coriander powder (optional)
tsp Turmeric or haldi
Instructions

If you prefer to puree the onions, first boil cubed onions in 2 cups of water for 3 to 4 mins until transparent. Drain the water and cool. Puree them in a blender.

Preparation for egg curry

1. Heat 1 tbsp oil in a nonstick pan & saute the eggs until golden.
2. Remove the eggs to a plate & sprinkle 2 to 3 pinches of chilli powder.

How to make egg curry

1. Add another tbsp oil. Saute cumin, bay leaf, cardamoms and cloves (optional) just for a minute.
2. Next add & fry the onion & chilli until golden.
3. Add ginger garlic paste and saute until the raw smell goes off.
4. Then add tomatoes and saute well until the mixture turns mushy.
5. Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.
6. Fry everything well until a nice aroma comes out & the mixture leaves the sides of the pan.
7. Pour water just as needed to make a gravy.
8. Cook until the curry thickens and oil begins to separate.
9. Check the salt and adjust if needed.
10. Add the boiled & fried eggs, kasuri methi if using.

Optional

Blend together 10 cashews with half cup water to smooth milk. Pour it. Cook covered for 2 to 3 mins until the curry turns thick. Sprinkle chopped coriander leaves. Serve punjabi egg curry with roti or naan or plain rice.

Ingredients

Ingredients for egg curry
 5 Boiled Eggs
 2 tbsp Oil
 3 Tomatoes finely chopped or pureed
 1 Green Chilli (optional) chopped or slit
 1 tsp Ginger Garlic Paste or finely minced
 Salt as needed
 1 cup Water (adjust slightly as needed)
 1 tbsp Coriander leaves finely chopped
 ¼ tsp Kasuri Methi or fenugreek leaves (optional)
 1 tsp Sugar (optional)
 4 tbsp Cream or 10 cashews blended with1/2 cup water
Whole spices (skip if you do not have)
 1 Small bay leaf or tej patta
 ½ tsp Cinnamon piece cumin or small piece of cinnamon
 2 Green Cardamoms (elaichi) (optional)
 2 Cloves(laung) (optional)
Spice Powders
 1 tsp Red Chilli Powder
 1 tsp Garam masala
 1 tsp Coriander powder (optional)
  tsp Turmeric or haldi

Directions

Instructions
1

If you prefer to puree the onions, first boil cubed onions in 2 cups of water for 3 to 4 mins until transparent. Drain the water and cool. Puree them in a blender.

Preparation for egg curry
2

1. Heat 1 tbsp oil in a nonstick pan & saute the eggs until golden.
2. Remove the eggs to a plate & sprinkle 2 to 3 pinches of chilli powder.

How to make egg curry
3

1. Add another tbsp oil. Saute cumin, bay leaf, cardamoms and cloves (optional) just for a minute.
2. Next add & fry the onion & chilli until golden.
3. Add ginger garlic paste and saute until the raw smell goes off.
4. Then add tomatoes and saute well until the mixture turns mushy.
5. Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.
6. Fry everything well until a nice aroma comes out & the mixture leaves the sides of the pan.
7. Pour water just as needed to make a gravy.
8. Cook until the curry thickens and oil begins to separate.
9. Check the salt and adjust if needed.
10. Add the boiled & fried eggs, kasuri methi if using.

Optional
4

Blend together 10 cashews with half cup water to smooth milk. Pour it. Cook covered for 2 to 3 mins until the curry turns thick. Sprinkle chopped coriander leaves. Serve punjabi egg curry with roti or naan or plain rice.

Egg Curry

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