This flavorful Egg Curry combines boiled eggs with a rich and aromatic gravy, creating a comforting and satisfying dish. The creamy curry is infused with a blend of spices, creating a delightful balance of flavors.
Egg Curry
Ingredients
For Tempering (Tadka):
Instructions
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Prepare the Eggs: Hard-boil the eggs, peel them, and set aside.
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Sauté Onions: Heat oil in a pan over medium heat. Add cumin seeds, dried red chilies, and asafoetida. Once the cumin seeds sizzle, add the chopped onions. Sauté until the onions turn golden brown.
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Add Ginger and Garlic: Add minced ginger and garlic. Sauté for a minute until the raw smell disappears.
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Tomato Puree: Add the tomato puree and cook until the oil starts to separate from the mixture. This might take around 5-7 minutes.
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Spices: Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for a couple of minutes to roast the spices.
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Coconut Milk (Optional): If using coconut milk for creaminess, add it at this stage and stir well.
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Green Chilies: Add slit green chilies and continue to cook for a few more minutes, allowing the flavors to meld.
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Garam Masala: Add garam masala and mix it in.
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Add Water: Add water to achieve your desired curry consistency. Allow the curry to simmer for a few minutes.
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Add Eggs: Gently add the hard-boiled eggs to the curry. Be careful not to break them. Coat the eggs with the curry sauce.
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Simmer: Let the curry simmer for another 5-7 minutes, allowing the flavors to infuse the eggs.
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Garnish: Turn off the heat and garnish with fresh cilantro leaves.
Note
- You can adjust the spice level according to your preference by altering the amount of chili powder and green chilies.
- Adding a pinch of garam masala at the end enhances the aroma of the curry.
- Garnish with fresh cilantro leaves for added freshness.
- Serve with rice, naan, or roti for a complete meal.