Jun 19, 2013

Egg Curry (with tomato puree)

Egg Curry (with tomato puree) – A delicious egg curry, best with rotis / parathas / pulao …

Serves: 2


1 tablespoon oil

1 onion, thinly sliced

1 tablespoon ginger – garlic paste (make a paste of 6 garlic cloves and ½ - inch ginger)

½ teaspoon red chilli powder
1 ¼ teaspoon coriander powder
¼ teaspoon turmeric powder

4 curry leaves

2 tablespoon tomato puree

1 cup / 200 ml / 8 oz water

½ level teaspoon salt (or to taste)

2 hard boiled eggs

1 teaspoon chopped coriander leaves


Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).

Heat oil in a pan. Add sliced onion and fry till golden color and crisp on a medium to low heat.

Add ginger – garlic paste and fry on  a low heat until the raw smell goes.

Add diluted spice mix and stir well on a low heat for 1 minute until the raw smell goes and water dries up.

Add curry leaves and fry well.

Add 2 tablespoon tomato puree, 1 cup water and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 10 – 12 minutes until it boils well and gravy thickens.

Now add boiled egg and cook again for 5 minutes. Sprinkle chopped coriander leaves and serve with rotis / pulao / ghee rice ..

1 comment:

Anonymous said...

I love curry and I love egg so this is a win win recipe for me!