Egg Curry – A delicious curry, goes well with rotis , pulao.. !!
For the masala (paste):
1 onion, roughly chopped
6 cloves garlic, chopped
1/2 – inch piece ginger, chopped
¼ cup (or 3 tablespoon) chopped coriander leaves
Make a fine paste of above ingredients in a small mixer bowl. Do not add water when making paste. Keep aside.
1 bay leaf
1 cinnamon stick (1 – inch size)
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
1 tablespoon tomato puree
½ cup (100 ml) water
1/2 teaspoon salt (or to taste)
2 boiled eggs
Diluted red chilli powder, turmeric powder and coriander powder in 2 tablespoon water. Make a smooth solution and keep aside (spice mix).
Heat oil in a non stick pan / kadai. Add cloves, bay leaf and cinnamon. Fry on a low heat until fragrant.
Add masala paste and stir on a low heat for 3 – 4 minutes until the raw smell disappears.
Add diluted spice mix and fry on a low heat for 1 – 2 minutes until raw smell disappears and well blended with other ingredients.
Add tomato puree, salt to taste and 1/2 cup water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 till gravy slightly thickens / fragrant.
At this stage, add boiled eggs and cook on a low heat for another 5 minutes. Serve with Pulao / Rice / Rotis …