Egg curry
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Author guns34 Yield No Value
Published Feb 9, 2008 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Egg Standing Time 1 hour

Recipe of Egg curry

Ingredient Name Quantity Unit
Red Chilli Powder 3/4 Tablespoons
Ground Coriander 1 Tablespoons
Garlic &ginger Paste 2 Tablespoons
Onions- Sliced 175 Grams
Cloves 3 Numbers
Cardamom Pods 3 Numbers
Curry Leaves (optional) 2 Springs
Bay Leaves 2 Numbers
Mustard Seeds 1/2 Tablespoons
Cumin Seeds 1 Tablespoons
Vegetable Oil Or Ghee 2 Tablespoons
Eggs 6 Numbers
Ground Turmeric 1/2 Tablespoons
Chopped Tomatoes 250 Grams
Garam Masala 1/2 Tablespoons
Salt, To Taste
Chopped Fresh Coriander 2 Tablespoons


Hard-boil the eggs, shell, cut into quarters and arrange in the base of a serving dish. Heat the oil or ghee in a karhai or wok and add the cumin seeds, mustard seeds, bay leaves, curry leaves, if using, cloves and cardamom pods. When they begin to crackle add the sliced onions and fry for 10-12 minutes. Stir in the garlic, ginger, coriander, red chilli powder and turmeric. Sprinkle with a little water and cook, stirring, for two minutes. Add the chopped tomatoes and garam masala and cook over a low heat for 10-15 minutes. When the contents of the pan start to stick, add a little more water. Season. Serve by pouring the sauce over the eggs in the serving dish and sprinkle with the fresh coriander.
Posted Feb 9, 2008

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