Egg Curry

Egg curry is delicious, spicy, and flavorful with a rich, delicious onion and tomato sauce that's easy to prepare. These are perfect with naan, rice parathas, and a fresh salad on the side.

Preparation time: 15 minutes

Cooking time: 20 minutes

Servings: 6 servings

Ingredients -

• 6 eggs
• To roast egg -
• 1 tablespoon of oil
• ¼ teaspoon of salt
• ¼ teaspoon of turmeric powder
• ¼ teaspoon chili powder

For sauce -

• 1 tablespoon of oil
• 1 tablespoon of butter
• 2 medium onions (finely chopped about 1 cup)
• 1 tablespoon of garlic and ginger paste
• ½ cup finely chopped tomatoes
• 1 tablespoon coriander powder 1 teaspoon cumin powder
• ½ teaspoon red chili powder
• ½ teaspoon Kashmiri Red Chili powder (substitute with paprika)
• ½ teaspoon of turmeric powder
• 1 chopped green chili (optional)
• 1-2 dried red chilies
• ½ teaspoon of Garam Masala
• 1 tablespoon of Kasoori Methi (dried fenugreek leaves)
• 1.5 cups of water
• salt to taste

Instructions -

Method for roasting eggs -

• In a saucepan, cover the eggs with cold water.
• Bring to a boil. Cook the eggs for 6-7 minutes. Transfer the eggs to cold water. When they are comfortable to handle, peel them.
• Mix the peeled boiled eggs in ¼ each of salt, turmeric and chili powder.
• Heat oil in a frying pan. When the oil is hot, add the eggs to the pan.
• Stir over medium heat until you see small brown bubbles. Remove and set aside.

Method for making egg sauce -

• To the same pan add 1 tablespoon of oil and ghee.
• When hot, add the dried red chili and stir-fry for 30 seconds until smoky.
• Add the chopped onion, sauté for 3-4 minutes.
• The onion will soften and begin to brown.
• Add the ginger and garlic paste. Stir-fry for one minute, stirring occasionally.
• When the raw ginger and garlic smell is gone, reduce the heat. Add cumin powder, coriander powder, turmeric, red chili powder, and Kashmiri red chili powder.
• Stir-fry for 30 seconds, until fragrant. Sprinkle lightly with water to prevent burning.
• Add the chopped tomatoes.
• Cook until the tomato is soft and mushy.
• Add chopped green chili and crushed kasuri methi. Mix well.
• When you see the oil separating from the mixture, it's time to add water.
• Season with salt, add garam masala and fried eggs to the pan.
• Mix everything and cook for another 2-3 minutes.
• Garnish with fresh cilantro leaves and serve hot with Naan, parathas or hot steamed rice.