Egg Curry

2018-04-03

Cuisine: Indian
Course: Main Course
Skill Level: Easy
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Servings : 4
Prep Time : 5m
Cook Time : 15m
Ready In : 20m

Egg curry by breakfast recipes

Egg Curry must be a standout amongst the most cherished dishes crosswise over India and each district utilizes diverse flavors and systems to lift the kind of the modest egg. The best food recipe idea for a quick and fast brunch or lunch and dinner.

It’s a staple at anyone’s home and certainly a fall back when you come up short on crisp vegetables and meat. This Egg and potato curry is only the ideal midweek curry that is healthy and delicately spiced. Served essentially with plain rice it’s simply the kind of dinner we requirement for a cool winter evening.

If you included a little tomato puree and perfectionists may evade you for this! Yet, it can be overlooked relying upon the nature of new tomatoes you have. The sauce is dynamic, light and simply flawless to coat the egg and potato pieces. It’s adorable utilizing mustard oil in cooking which adds quite a lot more profundity to the resultant dishes and the required sharp flavor. In spite of the fact that utilization vegetable oil on the off chance that you can’t get hold of any. Enjoy your egg curry. Get started.

Ingredients

8 Boiled Eggs Shelled
250 Grams Boiled and Chunkly cut Potatoes
5 Tbsp Mustard Oil
1 Cinnamon Stick
2 Bay Leafs
3 Dried Kashmiri Chillies
1 Tbsp Cumin Seeds
200 Grams Onion (Blend it to Paste)
2 Ginger thoroughly Chopped
4 Garlic Cloves thoroughly Chopped
200 Grams Tomatoes Chopped
1 Tbsp Tomato Puree
1 Tbsp Kashmiri Chilli Powder
1 Tbsp Coriander Powder
1 Tbsp Turmeric Powder
1 Tbsp Sugar
Salt To Taste
Coriander for Garnishing
400 ML Water

Method

Step 1

1. Add the ginger and garlic to a blender with a sprinkle of water and mix it to form a smooth fine paste. Put aside.

Step 2

2. Warmth 2 tbsps of oil over a medium heat in a frying pan. Include ½ tsp turmeric powder and cook for four or five seconds and then add the boiled eggs in the frying pan. As the eggs fry the skin will fresh up marginally so shake the pan and keep frying for 2-3 minutes. Turn off the heat and put aside the pan until you make the curry.

Step 3

3. Heat the rest of the oil in a heavy base medium sauce frying pan. Include the dried chilli, cinnamon, bay leafs and cumin seeds frying for couple of seconds.

Step 4

4. Now include the onion paste and fry over a medium heat for 7-8 minutes stirring every now and again.

Step 5

5. Include the ginger garlic paste and cook out for 2 minutes.

Step 6

6. Now, add the tomatoes along with the tomato puree and fry for 5 minutes. Use the back of your spoon for mashing the tomatoes slightly.

Step 7

7. Add the turmeric, chilli and coriander powder and cook for 2 minutes. Add the sugar and season to taste. Add 200 ml of water and simmer over a low heat.

Step 8

8. Now finally, add the boiled potatoes and stir well. Add the remaining water along with the eggs and stir. Simmer with the lid on for 2 minutes. Garnish with coriander and serve warm with rice. Enjoy your egg curry.