egg curry recipe 🍜

Here is an egg curry recipe :

Ingredients:

4-5 boiled eggs

2 tablespoons oil

1 teaspoon ghee or oil

1¼ cups onions fine chopped or 2 medium onions diced, boiled & pureed

1 cup tomatoes finely chopped or 3 medium tomatoes pureed

1 green chili (optional) chopped or slit

1 teaspoon ginger garlic paste or finely minced

½ teaspoon salt (adjust to taste)

1 to 1 ¼ cup water (adjust slightly as needed)

1 tablespoon coriander leaves chopped finely

¼ teaspoon Kasuri methi (dried fenugreek leaves, optional)

½ teaspoon sugar (optional)

4 tablespoons cream or 10 cashews blended with ½ cup water (optional)

Whole spices (skip if you do not have)

1 small bay leaf

1 small cinnamon piece

2 green cardamoms

Spice powders

½ to 1 teaspoon red chili powder

½ to 1 teaspoon garam masala

½ to 1 teaspoon coriander powder (optional)

⅛ teaspoon turmeric

Instructions:

Preparation:

1. Chop or puree the onions. If you prefer to puree the onions, first boil diced onions in 2 cups of water for 4 mins until transparent. Drain the water and puree them in a blender.

2. Boil eggs perfectly. Wipe dry the boiled eggs or air dry until moist-free. Prick each egg with a fork 2 to 3 times. We do this so the eggs don't splatter oil and burst in the pan while frying.

3. Heat 1 teaspoon ghee or oil in a nonstick pan and fry the eggs until golden and slightly blistered. Remove the eggs to a plate and optionally sprinkle 2 to 3 pinches each of chili powder and garam masala.

How to Make Egg Curry:

1. Heat 2 tbsp oil and add bay leaf, cardamoms and cinnamon.

2. When they begin to sizzle, add onions and green chili. Saute onions until golden and the raw smell has almost gone.

3. Add ginger garlic paste and saute until the raw smell goes off, for about a minute.

4. Then add tomatoes and saute well until the mixture turns mushy.

5. Next, add red chili powder, garam masala, coriander powder, turmeric and salt. Saute everything well until a nice aroma comes out and the mixture leaves the sides of the pan.

6. Pour water 1 to 1¼ cups water and mix well. Cover and cook until the curry thickens and you see traces of oil over the curry.

7. Taste test and adjust salt. If required, add sugar. Add the fried eggs and kasuri methi. Mix and simmer for a while. Sprinkle chopped coriander leaves. Serve Punjabi egg curry with roti or naan or plain rice.

Optional: Pour 3 to 4 tbsp s cream or blend together 10 cashews with half cup water to smooth milk. Pour it to the curry. Cook covered for 2 to 3 mins until the curry turns thick.