On days you want to cook a simple meal, eggs can be the solution. The humble and versatile egg can be cooked in a variety of ways for any course of the meal. Here we share a quick Egg curry recipe that is spicy, tangy and has a lot of flavours. Relish it with rice or roti and have a delicious Sunday brunch.
Egg Curry Recipe – How To Make Egg Curry - Licious
Take the boiled eggs in a bowl. Add the ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder and salt. Coat the eggs in this mixture. Take a pan and heat some oil in it. Put the eggs in the pan. Sauté them until they turn light brown.
Take a pan and heat some oil in it. Then add cumin seeds, green chilli, and the chopped onions. Sauté them until they turn translucent.
To the onion mix, add the ginger-garlic paste, turmeric powder, coriander powder, cumin powder, red chilli powder and salt.
Add half a cup of water to the mix and stir gently. Then add the chopped tomatoes and let them cook. Gently crush the tomato pieces so that the gravy becomes thick.
Once the oil starts to separate, add the eggs to the curry. Let the curry simmer for a few minutes and then add chopped coriander.
For tempering, heat some oil and add mustard seeds, Kashmiri chilli powder, curry leaves, fenugreek seeds, 1 Kashmiri chilli and asafoetida. Once the curry leaves start to splutter pour the tempering over the Egg Curry. Garnish with chopped coriander and serve hot.
For added flavour, you can add a pinch of Kasuri methi to the curry before taking it off the stove.
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Frequently Asked Questions
Can I add onion paste and tomato puree in the curry?
Yes. If you prefer paste, then you can add onions as a paste and tomatoes as puree.
Can I make this curry creamy?
Yes. You can make this curry creamy by adding cashew paste or cream. However, that would make the spice flavours mild and the spices quantity will have to increased accordingly.