Egg Curry Recipe
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 8939 times
Looking to prepare just one dish that you can couple with a bowl of rice or a few rotis to make a complete and satisfying meal? Well, then go for the Egg Curry.
It is a succulent curry of boiled eggs, spruced up with a pungent paste of tomatoes, onions etc., and a splash of spice powders and spice-mixes like the Kitchen King masala.
Mildly spicy and absolutely mouth-watering, this curry is sure to appeal to all egg-lovers. You can enjoy it with roti or with steamed rice.
You can also try other egg-based recipes like the Egg Masala or Vegetable Scrambled Eggs Topped with Feta .
- Prick the eggs lightly all over using a knife.
- Heat 2 tsp of oil in a deep non-stick pan, add the eggs and sauté on a medium flame for 5 minutes or till it is golden brown in colour from all the sides. Keep aside.
- Heat the remaining 3 tsp of oil in a deep non-stick pan add cardamom, cloves and bayleaf and sauté on a medium flame for few seconds.
- Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
- Add the chilli powder, turmeric powder, coriander powder, kitchen king masala and salt and mix well and cook on a medium flame for 8 to 9 minutes, while stirring occasionally.
- Add 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the sautéed boiled eggs, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Switch of the flame, add the coriander and mix well.
- Serve hot.
Nutrient values (Abbrv) per serving
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