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Egg Curry

May-28-2017
Arpita Parmar
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Egg Curry RECIPE

Egg is a versatile cooking ingredient. This recipe is a nice change in the taste and is convenient to make, on those days when we want a quick non-vegetarian meal.Delicious and quick this curry can be prepared in 25 minutes. I call it easiest curry and everyone’s favorite.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Indian
  • Shallow fry
  • Simmering
  • Blending
  • Main Dish
  • Lactose Free

Ingredients Serving: 4

  1. Egg (Boiled) - 6-8 no.s
  2. Potato - 3-4 medium ( diced into cubes)
  3. Onion - 2 large ( grind to paste)
  4. Ginger-garlic, green chillies paste - 1-2 tablespoon
  5. Tomato - 2-3 big (pureed)
  6. Yogurt - 1-2 tablespoon well-beaten (optional)
  7. Turmeric Powder- 1 1/2 teaspoon
  8. Red chilli Powder - 1-2 teaspoon (as per your taste)
  9. Coriander-Cumin Powder - 1-2 teaspoon
  10. Garam masala - 1 teaspoon
  11. Salt - as per taste
  12. Sugar - 1/2 teaspoon
  13. Oil - 4-5 tablespoon
  14. Cumin seeds - 1 teaspoon
  15. Bay leaves - 1-2
  16. Whole dry red chillies - 2-3 no.s
  17. Coriander leaves for garnishing

Instructions

  1. Start with boiling the eggs by adding a pinch of salt to it.This will take about 10-15mins. At the same time prepare the onion paste, ginger-garlic-green chilli paste and puree the tomato and keep ready.
  2. Dice the potatoes into big cubes.Marinate it by adding a pinch of turmeric, red chilli powder and salt. Now in a kadhai or pan add 4-5tbsp of oil on medium heat and shallow fry the potatoes until light brown.By this time the eggs are also ready remove its shell and marinate and shallow fry them too and keep aside for later use.
  3. In the same pan add cumin seeds, bay leaves and dry red chillies for tempering. Now add the onion paste along with ginger-garlic paste and sugar and keep frying until golden brown (4-5 mins)
  4. Now add in the tomato paste and all the dry spices except garam masala and continue frying for 3-4 or till oil separates.
  5. Lower the heat to low add yogurt and continue stirring for 1-2 mins.Now add about 1-2 cups of water adjust as per required gravy consistency.Cover and let in simmer for 4-5mins.
  6. Finally add in the fried potatoes and egg.Again cover and cook for about 5-7 mins.
  7. Egg curry is ready sprinkle garam masala on top and garnish with coriander leaves.
  8. Serve hot with rice or roti.

Reviews (1)  

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Zeenath Fathima
May-28-2017
Zeenath Fathima   May-28-2017

Superb curry.:ok_hand:

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