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Egg Curry

User Rating 4.5 Star Rating (10 Reviews)

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Egg Curry
Image © 2011 Petrina Verma Sarkar, Licensed to About.com
There are several different styles for making Egg Curry and this recipe is North Indian in origin. Serve Egg Curry with a vegetable side dish and rice.

Ingredients:

  • 6 hard boiled eggs
  • 5 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 medium sized onion cut into quarters
  • 3 medium sized tomatoes cut into quarters
  • 2 green chillies
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • Chopped fresh coriander leaves to garnish
  • 2 potatoes cut into 1" cubes (optional)

Preparation:

  • Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while grinding, if possible.
  • Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
  • Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
  • Now add 2 cups of warm water to this masala and bring to a boil on a medium flame.
  • If adding potatoes to the curry, add them now and cook till half done.
  • Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now.
  • Turn off the fire and garnish with chopped coriander leaves. Serve hot with rice and a vegetable side dish.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Egg curry, Member magsabti

Delicious. We all loved the sauce. Will be making this curry again.

20 out of 20 people found this helpful.

See all 10 reviews

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