Half Fry Egg Curry | How to make Half Fry Egg Curry

By Hem Lata Srivastava  |  11th Oct 2016  |  
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  • Half Fry Egg Curry, How to make Half Fry Egg Curry
Half Fry Egg Curryby Hem Lata Srivastava
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About Half Fry Egg Curry Recipe

Spicy and easy to make half fry egg curry.

Half Fry Egg Curry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Half Fry Egg Curry is just mouth-watering. This amazing recipe is provided by Hem Lata Srivastava. Be it kids or adults, no one can resist this delicious dish. How to make Half Fry Egg Curry is a question which arises in people's mind quite often. So, this simple step by step Half Fry Egg Curry recipe by Hem Lata Srivastava. Half Fry Egg Curry can even be tried by beginners. A few secret ingredients in Half Fry Egg Curry just makes it the way it is served in restaurants. Half Fry Egg Curry can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Half Fry Egg Curry.

Half Fry Egg Curry

Ingredients to make Half Fry Egg Curry

  • egg 6 no
  • onion paste 2 tbsp
  • ginger, garlic paste 2 tsp
  • salt to taste
  • black pepper powder 1/2 tsp
  • clove 2 nos.
  • green cardamom 2 no
  • cinnamon a stick
  • cumin 1/2 tsp
  • sliced tomato 1 large size
  • tomato puree 1 tbsp
  • turmeric powder 1 tsp
  • coriander powder 1 tbsp
  • sugar 1/2 tsp
  • kasoori methi powder 1 tsp
  • oil or olive oil or desi ghee 2 tbsp
  • coriander leaves for garnishing
  • Garam masala 1/2 tsp
  • Desi ghee 2 tbsp

How to make Half Fry Egg Curry

  1. Heat the ghee in a pan and half fry the eggs one by one.
  2. Now in remaining ghee or add oil, pop the cumin then saute the ginger garlic paste. Now fry the onion paste till golden brown.
  3. Add dry spices, stir for two minutes and add the sliced tomatoes.
  4. Now add puree, sugar, fenugreek powder and 1 glass of water then cook the gravy for 5 minutes, put the eggs carefully. Cook for 5 minutes and switch off the gas.
  5. Add garam masala, garnish with coriander and serve hot with paratha or chapati.

My Tip:

You can use whipped curd instead of tomato puree.

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