Egg Curry Lovers
Easy Egg Curry Recipe Introduction:
Egg curry is a comforting and delicious dish consisting of hard-boiled eggs mixed with a rich and aromatic curry sauce. This easy egg curry recipe is perfect for those who want a quick and tasty meal. With a perfect blend of spices and a base of creamy coconut milk, this curry will elevate your dining experience. Let us look at the step-by-step instructions to make a delicious egg curry that will leave you craving for more.
Component:
For the Eggs:
- 12 large boiled eggs
- 1 tsp Kashmiri chili powder
- 1/4 tsp turmeric powder
- salt to taste
- 1 tbsp oil
For curry:
- 3-4 tbsp oil
- 1 large onion, chopped
- 2-inch piece of ginger, sliced
- 5-6 garlic cloves
- 2 cups tomatoes, chopped
- 2 bay leaves
- 2-inch cinnamon stick
- 3 cardamom pods
- 6 cloves
- 2 tbsp Kashmiri chili powder
- 1 1/2 tsp turmeric powder
- 1 1/2 tsp coriander powder
- 1 1/2 tsp cumin powder
- 1 1/2 cups water
- 2 green chilies
- 2 teaspoons lemon juice
- 1 cup coconut milk
- 1 teaspoon salt
- 1 tsp garam masala
- 1 teaspoon sugar (optional)
- 1 tbsp coriander leaves, finely chopped
Egg curry Instruction:
- Begin by making a few cuts on the whites of hard-boiled eggs. In a bowl, mix the egg with Kashmiri chili powder, turmeric powder, and salt. Wrap the eggs well with the spices.
- Heat a pan on medium heat and add some oil to it. Fry the seasoned eggs in a pan for about a minute or two until they are slightly crisp on the outside. Take them out of the pan and keep them aside.
- In the same pan add some more oil and fry the chopped onions till they turn golden brown.
- Add the chopped ginger and garlic, and continue to fry till the onions turn golden brown and the ginger and garlic lose their raw flavor.
- Add chopped tomatoes and fry till soft.
- Let the onion-tomato mixture cool slightly, then put it in a blender and make a smooth paste.
- Add a little more oil to the pan and add bay leaves, cinnamon sticks, cardamom pods, and cloves. Fry them till they become aromatic.
- Lower the flame and add Kashmiri chili powder, turmeric powder, coriander powder, and cumin powder. Fry for about a minute.
- Add onion-tomato paste and fry till oil separates.
- Add water and stir, then add green chilies and lemon juice. Shake again.
- Lower the flame to medium, cover the pan, and let the curry come to a boil.
- When the curry comes to a boil, add coconut milk to it and mix well.
- Add salt, garam masala, and sugar (if desired) to the curry. Mix well, cover the pan, and let the curry come to a boil again.
- Remove all the spices from the vegetable.
- Add the seasoned eggs to the curry and gently swirl them around to cover them with the sauce. Cover the pan with a lid and let the curry cook for a minute or two.
- Switch off the flame and garnish the egg curry with finely chopped fresh coriander leaves.
Serve the delicious and aromatic egg curry hot with steamed rice, naan bread, or roti.
Enjoy the delightful combination of soft-boiled eggs and a rich curry sauce with spices. This easy egg curry recipe is perfect for a quick and satisfying meal that brings warmth and flavor to your dinner table. Enjoy the creamy texture and aromatic flavor of this delectable dish, and relish every bite of the egg dipped in the flavourful curry sauce.
