Egg Curry Recipe

There are numerous distinct styles for making Egg Curry. You can serve this dish with rice and vegetable side dish. It is one of dishes that are perfect when you are exhausted of either an excess of veggie dishes or an excess of non-veggie. This amazing recipe is delight and spicy for egg lovers. The method to prepare is simple as well. Egg is an adaptable cooking ingredient. Numerous individuals who do not eat meat eat eggs. Quick and delicious this egg curry can be prepared in 25 minutes. I call it most effortless curry and the universally adored. Meat lovers praise it and eggetarian vegans love it as well.

If you have devil eggs or leftover eggs served for a gathering, despite you can make curry with leftover eggs and enjoy a dinner with Eggs and Rice. Mothers love as it is healthy for children and Children adore it for taste of eggs. A pleasant change of pace and advantageous on those days when I might have neglected to defrost the meat that I wanted to cook in night. Try this delicious recipe and your family will begin to look all starry eyed at it. Garnish this recipe with coriander leaves and serve hot with rice, roti or paratha for Dinner or Lunch.

• Serves: 2
• Preparation time: 10 mins
• Cooking Time: 25 mins

Ingredients for Egg Curry

• 1/2 tbsp red chilli powder
• Salt to taste
• 2 medium sized onion cut into quarters
• 6 hard boiled eggs
• 2 tbsp ginger paste
• 5 tbsp vegetable oil
• 2 tbsp garlic paste
• 2 potatoes cut into 1″ cubes (optional)
• 3 medium sized tomatoes cut into quarters
• 1/2 tbsp turmeric powder
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• Chopped fresh coriander leaves to garnish
• 2 green chillies
• 1 tbsp garam masala

How to make Egg Curry?

Heat 2 tbsp of the cooking oil in a large dish and when hot, add the onions. Fry till it becomes golden. Turn off the flame. Utilize a slotted spoon in order to expel the onions from the dish and place them in a food processor. Grind the green chillies, tomatoes, onions into a smooth paste. Do whatever it takes not to mix water while crushing, if conceivable.

1. Heat the remaining oil in the same container and mix the paste you simply made to it when it is hot. Fry for 2-3 minutes.
2. Add the garlic and ginger pastes, all the dry flavors, blend and fry till the oil starts to separated from the masala (spice -tomato- onion blend).
3. Now mix some warm water to this masala and boil it on a medium fire.
4. If adding potatoes to the curry, mix them now and cook till half done.
5. Half opening the boiled eggs vertically and add them smoothly to the sauce. Stew the fire and cook for 10 minutes or till the sauce is thickened/diminished to around 3/4 of the first amount (when you mixed the water). If you have mixed potatoes they ought to preferably be cooked at this point.
6. Turn off the flame and garnish with cleaved coriander leaves. Serve hot with vegetables side dish and rice