Egg curry a spicy, flavourful and delicious Punjabi style curry made using boiled eggs. This curry goes really well with chapati, parantha or even rice. It’s a delicious recipe that requires less time and effort cooking. You can choose to have it all watery curry or in a curry with most of the water dried – like semi gravy.
Same recipe can also be made south Indian style by adding some mustard seeds and curry leaves to the oil before adding the onion tomato paste.
If you are a chicken lover, you can also add some chicken masala to spice up the gravy. Let’s see how we make it.
Servings
2 People
Kitchen Standing Time
15 minutes
Ingredients
| S.No. | Ingredient | Quantity |
|---|---|---|
| 1. | Eggs | 4 Units |
| 2. | Onion | 1 Unit |
| 3. | Tomatoe | 2 Units |
| 4. | Garlic Cloves | 6-7 Units |
| 5. | Ginger | 1 Inch |
| 6. | Salt | 2 Units |
| 7. | Red Chilli Powder | 1 TBSP |
| 8. | Turmeric Powder | As per taste |
| 9. | Coriander Powder | 1/2 TBSP |
| 10. | Garam Masala | 2 TBSP |
Method
Step 1: Cut the onion, tomato into small pieces. Peel off the garlic cloves and ginger.
Step 2: Put the vegetables into a mixer grinder and grind to a fine paste.
Step 3: Heat some oil in a pan. Add the onion tomato paste to the oil. Let it cook until the water is evaporated.
Step 4: Add all the spices and mix well. Leave it on low flame until the paste starts to leave the oil from sides.
Step 5: Boil the eggs and peel them off once cooled. Place a slight cut to the eggs from the centre. Add the eggs to the pan and cover the pan. Add about 150ml of water and let it boil. Let the eggs cook in water for about 10 minutes.
Step 6: Garnish with some coriander leaves and serve hot with rice or chapati.
Have a great meal!