Egg curry recipe ( Egg masala curry )
Egg curry recipe is one of the quick and delicious egg gravy recipe in India. This tasty egg masala curry is cooked with fried eggs simmered in spicy tomato onion gravy flavoured with a few Indian spices.
Ingredients
Egg Curry Ingredients
- 5 boiled eggs
- 3 medium-size finely chopped onions or puree
- 5 medium-size tomato puree
- 2 to 3 chopped green chili
- 1/2 tbsp ginger-garlic paste
- 5 to 6 tbsp oil
- 1 small bay leaf
- 1- inch cinnamon
- 4 green cardamom
- 4 clove
- 1 tsp red chili powder
- 1/6 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- salt to taste
- 1 tsp kasuri methi
- 2 to 3 tbsp chopped coriander leaves
- Water required to make curry
- 3 tbsp cream
Instructions
- Preparation
- At first, for preparing egg curry , boil 5 to 6 eggs, cool them, and peel them.
- Now with a help of a fork or toothpick gently prick all over the surface of eggs and keep them in a mixing bowl.
- Next, sprinkle a pinch of salt, turmeric powder, red chili powder and mix all of them together.
- Then heat oil in a frying pan and place eggs one by one fry them until it gets crisp on their body
- When eggs are properly fried transfer them into kitchen tissue to drain excess oil.
- Cooking egg masala
- Now for cooking egg masala heat oil in a Kadai or pan.
- Then add bay leaf, cinnamon, clove, and cardamom, and saute them in medium flame for at least 1 min.
- Next, add chopped onions, and saute until onions become golden brown.
- After that add chopped green chili, and ginger-garlic pastes and saute them until the raw smell completely disappears.
- Furthermore pour tomato puree, and cook the egg masala on low flame for 3 to 4 min.
- Now sprinkle some spices including red chili powder, turmeric powder,garam masala powder, coriander powder, and a pinch of salt.
- Mix them all together, cook further 10 to 12 min until the egg masala becomes thick and leaves the side of the pan.
- How to make egg curry
- At this stage for making egg curry pour sufficient water cover the lid and simmer this egg curry gravy for another 10 to 15 min.
- When the curry is cooked properly add fried eggs and mix them gently then simmered them for another 5 to 6 min.
- Furthermore, add a few tablespoons of freshly chopped coriander leaves, Kasuri methi in curry, and mix them properly.
- If you like thick restaurant style egg curry, then turn off the flame, add a few tablespoons of cream mix them properly in this egg curry gravy.
- Now serve hot this delicious punjabi egg curry with roti paratha naan and any flavoured rice you have.
Notes
Egg Curry Recipe Note
- If you don't like any cream and cashew just ignore them, you can still make this simple egg curry recipe without using them.
- To adjust the egg gravy quantities pour water depending upon your needs.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 15g | Protein: 13g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 102g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 260mg | Fiber: 6g | Sugar: 8g