A delicious and aromatic Indian egg curry made with boiled eggs simmered in a rich and spicy onion-yogurt gravy. This dish is easy to prepare and pairs perfectly with rice or Indian breads.
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All Ingredients - For Roasting Eggs
Oil1 tbl spoon
Chilli powder¼ teaspoon
Turmeric powdera pinch
Salta pinch
Boiled egg4
All Ingredients - For Gravy
Oil2 tbl spoon
Cumin seeds½ teaspoon
Finely chopped onion2
Ginger garlic paste1 tbl spoon
Turmeric powdera pinch
Chilli powder1 teaspoon
Coriander powder1 teaspoon
Cumin powder½ teaspoon
Garam masala½ teaspoon
Saltto taste
Curd100 ml
Wateras needed
Coriander leavesfor garnish
Kasuri methi½ teaspoon
⚠ Contains Allergens
eggsdairy
Step-by-Step Instructions
Step 1: Roast the Eggs
Heat 1 tbsp of oil in a pan. Add ¼ tsp chilli powder, a pinch of turmeric powder, and a pinch of salt. Mix well. Add 4 boiled eggs and roast for on low flame until they are coated with the spices. Remove from the pan and keep aside.
Step 2: Prepare the Masala Base
In the same pan, add 2 tbsp of oil. Once hot, add ½ tsp of cumin seeds and let them splutter. Add 2 finely chopped onions and sauté until they turn translucent.
Step 3: Sauté Onions and Ginger-Garlic Paste
Add 1 tbsp of ginger-garlic paste to the onions. Continue to sauté until the onions and paste turn golden brown.
Step 4: Add Spices
Add a pinch of turmeric powder, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, and salt to taste. Sauté well for about a minute until the raw smell of the spices disappears.
Step 5: Add Curd and Cook Gravy
Add 100 ml of curd and mix well on low flame until it combines with the masala. Add a little water to adjust the consistency.
Step 6: Simmer the Gravy
Bring the gravy to a boil and cook for on low flame until the oil starts to separate from the sides.
Step 7: Add Eggs and Finish
Add the roasted eggs to the gravy. Mix gently to coat the eggs. Cook for on low flame.
Step 8: Garnish and Serve
Garnish with freshly chopped coriander leaves and ½ tsp of kasuri methi. Mix well and switch off the flame. The egg curry is ready to be served.
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