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Photo of Egg Curry by Anjali Purandare at BetterButter
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Egg Curry

Jul-24-2016
Anjali Purandare
20 minutes
Prep Time
305 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Egg Curry RECIPE

Amazingly delicious comfort meal in itself! Hard boiled egg cooked in spicy masala gravy enjoyed with roti, bread or garma garam rice.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Maharashtra
  • Simmering
  • Boiling
  • Sauteeing
  • Main Dish
  • Low Carbs

Ingredients Serving: 3

  1. 4 Hard Boiled eggs
  2. 1 Cup Dry Shredded coconut
  3. 1/2 Cup coriander Leaves
  4. 1 tbsp cumin Seeds
  5. 2 Inch Long Cinamon Stick (Dalchini)
  6. 1 tbsp ginger Garlic Paste
  7. 1 Green Chilly
  8. 2 Medium Sized onion finely chopped
  9. 1 Medium Sized tomato finely chopped
  10. 1 tbsp Red Chilly Powder
  11. 2 tbsp coriander Powder
  12. 4 tspn chicken or Mutton Masala of your choice
  13. 1/2 lemon Wedge
  14. salt to taste
  15. 2 tbsp oil

Instructions

  1. Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down.
  2. Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.
  3. Meanwhile in a pan heat oil. Add cinnamon stick (Dalchini), 1 slit green chilly and finely chopped onions and saute till onions are translucent. Do not brown the onions.
  4. Now add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.
  5. Once onion and tomato mixture is cooked, add the coconut coriander paste that we blended and 1/4 cup of water. Mix well.
  6. Cook till oil starts separating from the coconut paste mixture. Now add red chilli powder, coriander powder, chicken or mutton masala and salt. Mix well.
  7. Check for seasoning at this stage. Add 3 cups of water or as per your preference depending on how much thick curry you require.
  8. Boil this curry for 5-7 minutes on medium flame. Once the oil starts to appear on surface of the curry add in the hard boiled eggs.
  9. (If you want you can slit the eggs into 2 halves, do not cut all the way thru, just till center of the egg is enough so that the curry can seep into it).
  10. Let the eggs simmer in the gravy for 5-7 minutes. Keep on stirring occasionally.
  11. Egg Curry is ready!
  12. Garnish with finely chopped coriander leaves and serve hot with Roti, Rice or Bread. While serving squeeze little lemon juice in the egg curry.

Reviews (8)  

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Poonam Agarwal
Nov-02-2018
Poonam Agarwal   Nov-02-2018

It tastes awesome!!!

Payal Singh
May-25-2018
Payal Singh   May-25-2018

Yummilicious!

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