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Egg Curry Recipe
Prep Time: 10 mins
Cook Time: 30 mins
Serves: 3–4
Ingredients:
For the curry:
4–6 boiled eggs
2 medium onions (finely chopped)
2 medium tomatoes (pureed or finely chopped)
1 tablespoon ginger-garlic paste
2 green chilies (slit)
2–3 tablespoons oil
1 bay leaf
1 teaspoon cumin seeds
Spices:
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
Salt to taste
Optional (for richer gravy):
2 tablespoons curd/yogurt or 1/4 cup coconut milk
Fresh coriander leaves for garnish
🍳 Instructions:
1. Prep the eggs:
Boil the eggs, peel them, and lightly score them with a knife.
Optional: Shallow fry the eggs in a little oil with a pinch of turmeric and chili powder for extra flavor. Set aside.
2. Cook the base:
Heat oil in a pan. Add cumin seeds and bay leaf.
Add chopped onions. Sauté until golden brown.
Add ginger-garlic paste and green chilies. Cook for 1–2 minutes until the raw smell disappears.
3. Add tomatoes & spices:
Add chopped/pureed tomatoes. Cook until oil separates.
Add turmeric, red chili powder, coriander powder, and cumin powder. Mix well.
(Optional) Add beaten curd/yogurt now, and stir continuously for 2 minutes.
4. Make the gravy:
Add 1 cup of water (adjust for desired thickness) and bring to a boil.
Add the eggs and simmer for 8–10 minutes. Let the flavors absorb into the eggs.
Add garam masala towards the end and mix well.
5. Garnish and serve:
Garnish with fresh coriander leaves.
Serve hot with rice, roti, paratha, or naan.
🔥 Tips:
For a smoky flavor, you can grill the eggs or char them slightly before adding.
Add a few crushed kasuri methi leaves (dry fenugreek) at the end for restaurant-style flavor.
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