Egg curry can be made in so many different ways…here’s one shared by a bachelor who loves to cook. Thanks Manish for sharing your recipe.
Eggs- according to the number of people (2 per person)
Onions- 1/2 kg per 6 eggs
Green Chili – 2 nos (or according to taste)
Tomato – 4-5 nos (medium size)
Mustard Oil – 3 Tbsp
Turmeric powder – ½ tsp
Chicken masala – 2 tbsp
Ginger-garlic paste – 1 tbsp
Coriander leaves – for garnish
- Take the hard boil eggs and poke with a fork (this is to pass the steam out from the hard boiled eggs and avoid sudden splash of heated oil on face or hands)
- Fry the eggs till brown and keep them aside
- Grind onions (in a mixer) along with chilies
- Fry above paste in mustard oil for 5 mins on medium flame
- Add turmeric powder and salt then keep frying for next 10 mins
- Add tomatoes (or 1 cup of tomato puree) and continue frying for next 5-7 mins
- Add garlic-ginger paste and chicken masala and continue to fry
- Keep the flame low and continue frying until the mixture turns golden brown.
- Slowly add water and let it boil. Allow some of the water to evaporate to make the curry thicker.
- Put the eggs inside the boiling curry and leave it for next 10 mins on a low flame in order to absorb the gravy.
*Served with Roti or Rice.
*The curry can be made thick or runny depending on what you serve it with if served with Indian bread – thick, if with rice – runny)
*For better results prepare the egg curry 2 hours in advance and keep in fridge. Serve after re heating.