Name: Silky Egg Curry recipe by Jaya Rajesh at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: 4 soft boiled eggs; 1 medium sized onion; 3 big riped tomatoes; 4-5 Almonds; 3 cashew nuts; 1/2 Tsp Kashmiri Red chilli Powder; 1/2 tsp coriander powder; 1/4 tsp turmeric powder; A pinch Asafoetida; 3 tbsp oil; 1/4 cup water; Salt according to taste; A pinch of sugar; 1 tsp fresh cream; Coriander leaves for garnish

ABOUT Silky Egg Curry RECIPE

I love to try out curries with egg when there are limited options left with me. Silky Egg Curry as the name suggests has a silky texture both the egg and the gravy are so smooth that it just melts in your mouth. The gravy is tangy, sweet and really spicy. This is yet another one of my simplest egg recipes and can be prepared with very less time.

Ingredients Serving: 5

4 soft boiled eggs
1 medium sized onion
3 big riped tomatoes
4-5 Almonds
3 cashew nuts
1/2 Tsp Kashmiri Red chilli Powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
A pinch Asafoetida
3 tbsp oil
1/4 cup water
Salt according to taste
A pinch of sugar
1 tsp fresh cream
Coriander leaves for garnish

Instructions

In a pressure cooker, add in roughly chopped onion, tomatoes and nuts (almond & cashew) with enough water and pressure cook it till it's soft and pulpy.
Now with help of blender blend it into a very smooth paste.
In same cooker heat oil and add in asafoetida and the blended paste. Saute till it starts to leave oil. It won't take much time as the paste is already cooked.
Then add in all the spices and sugar and saute again.
Next add in water and let this gravy come to a boil. After it has boiled, add in the soft boiled eggs and slowly stir it so that it gets coated well with the gravy.
Let it simmer for 1 minute and than check the seasoning. Garnish with coriander leaves and serve hot with roti, naan or breads of your choice.

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