Egg Curry

Egg Curry
Egg Curry

Egg Curry is yet another dish from the diverse list of egg recipes. This egg curry originates from the Indian state of Punjab, signifying that it would be spicy and tangy on the palate. Extremely easy to make with basic pantry ingredients, this dish is your go-to recipe for a hearty meal on a weeknight. Serve it hot with plain boiled rice or just chapatis, and you have a winner already! So here is my rendition of this lip-smacking dish, do let me know how it turned out for you!

Serves 2-3
6 boiled eggs
5 tbsp mustard oil for frying
2 tbsp mustard oil
1 tsp cumin seeds
1 tsp fennel seeds
1 black cardamom
1 small stick cinnamon
1 bay leaf
4 black peppercorns
3 large onions, finely chopped
2 large tomatoes, pureed
1 tbsp ginger-garlic paste
2 green chillies, slit
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garam masala powder
Salt to taste
1 cup water or as required
Coriander leaves, chopped for garnish

Step 1: In a karahi, heat mustard oil for frying. Add 1/2 tsp salt and pinch of turmeric powder. Slowly slide in the boiled eggs and grill till they turn golden-brown in colour. Once cooked on all sides, remove in a plate and set aside.
Step 2: Drain out the excess mustard oil from the karahi. Once the oil is hot, add cumin seeds, fennel seeds, black peppercorns, black cardamom, cinnamon, and bay leaf. Allow the spices to crackle.
Step 3: Next add the chopped onions and ginger-garlic paste. Sauté on medium flame till the raw aroma disappears and onions turn golden-brown. Add the green chillies and turmeric powder and mix.
Step 4: On high heat, add the tomato puree and about 1/2 tsp salt to taste. Mix well. Lower the heat and add coriander powder, red chilli powder, and garam masala powder. Mix well and cook till the oil separates.
Step 5: Next add water for a slightly thick consistency. Check and adjust seasoning. Once the curry begins to boil, slide in the fried eggs from Step 1.
Step 6: Cover and cook on low flame for 10 minutes. Garnish with chopped coriander leaves and serve hot!

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