Feb 24, 2014

Egg Curry

Egg Curry – A delicious curry, goes well with rotis , pulao.. !!

Serves: 2


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.

Other ingredients

3 cloves

1 bay leaf

1 cinnamon stick (1 – inch size)

Masala paste

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 … 

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