So, writing the blog for how many months now and no proper egg curry as yet. I mean, yes, there was the curry toofani but that was more of a throwing together of ingredients. This egg curry is a systematic thought of buying ingredients and then going through the right steps. I have grown up with egg curry on the Wednesdays or Fridays served with hot rice, dal, salad and gobi pakoras. It is so delicious and for me the gateway to a complete lunch. The recipe has been one of my mainstays for a long while now.
This egg curry is ideal for a centerpiece for a casual lunch or late night dinner. While you make the curry you can throw in some moong dal into the pressure cooker to be whistled away. The curry is very versatile and can be served with any recipe that you want. If you are adventurous, you can make some omelets and add to the curry for another twist on this dish. The egg is such a blank canvas, ready for any dish that you can set your mind to and for me egg curry is a classic comfort - a remembrance of all those memories from childhood.
Ingredients:
3 eggs
2 medium onions
1 inch ginger
5 cloves garlic
4 dried red chillies broken
1tsp cumin seeds
1 cinnamon
1 bay leaf
1tsp red chili powder
1tsp turmeric
1tsp coriander powder
1tsp kitchen king powder
1tsp garam masala
3tbsp tomato puree
salt to taste
1/2 cup water
1 bunch coriander leaves
3-4tbsp oil
Method:
Fill a saucepan with water and add eggs. Put in on the stove to cook. Remember the proper boiled egg needs only 10-12 minutes. After that it has that grey tint over the yolk which is not very nice.
While the eggs boil, slice the onions and mince ginger and garlic. Heat oil in a wok.
Splutter the whole spices till they release the aromas. Add the onions with a dash of red chili powder and fry. This should around six-eight minutes.
The eggs will be done by now. Remove from saucepan and put it in a bowl.
Add the ginger and garlic to the browned onions. Cook for two minutes. Add tomato puree and a pinch of salt. Fold the ingredients together and then add the red chili powder, turmeric, coriander and kitchen king powder. Fry. Finally add the water and simmer. This should take eight to ten minutes in order for the flavors of the curry to cook itself.
Peel the eggs. Chop the coriander leaves.
Add the eggs to the curry along with the garam masala. Put the curry over the eggs so as to allow the gravy to seep into the eggs. Garnish with coriander leaves.
Serve with hot rice and enjoy.
This egg curry is ideal for a centerpiece for a casual lunch or late night dinner. While you make the curry you can throw in some moong dal into the pressure cooker to be whistled away. The curry is very versatile and can be served with any recipe that you want. If you are adventurous, you can make some omelets and add to the curry for another twist on this dish. The egg is such a blank canvas, ready for any dish that you can set your mind to and for me egg curry is a classic comfort - a remembrance of all those memories from childhood.
Ingredients:
3 eggs
2 medium onions
1 inch ginger
5 cloves garlic
4 dried red chillies broken
1tsp cumin seeds
1 cinnamon
1 bay leaf
1tsp red chili powder
1tsp turmeric
1tsp coriander powder
1tsp kitchen king powder
1tsp garam masala
3tbsp tomato puree
salt to taste
1/2 cup water
1 bunch coriander leaves
3-4tbsp oil
Method:
Fill a saucepan with water and add eggs. Put in on the stove to cook. Remember the proper boiled egg needs only 10-12 minutes. After that it has that grey tint over the yolk which is not very nice.
While the eggs boil, slice the onions and mince ginger and garlic. Heat oil in a wok.
Splutter the whole spices till they release the aromas. Add the onions with a dash of red chili powder and fry. This should around six-eight minutes.
The eggs will be done by now. Remove from saucepan and put it in a bowl.
Add the ginger and garlic to the browned onions. Cook for two minutes. Add tomato puree and a pinch of salt. Fold the ingredients together and then add the red chili powder, turmeric, coriander and kitchen king powder. Fry. Finally add the water and simmer. This should take eight to ten minutes in order for the flavors of the curry to cook itself.
Peel the eggs. Chop the coriander leaves.
Add the eggs to the curry along with the garam masala. Put the curry over the eggs so as to allow the gravy to seep into the eggs. Garnish with coriander leaves.
Serve with hot rice and enjoy.
Yummy...
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