Quick And Simple Egg Curry Recipe
Quick And Simple Egg Curry Recipe, a perfect recipe for your everday dinner. Serve it with Steamed Rice or Laccha Paratha and you are sorted for your meal.
The Egg Curry Recipe is a quick and simple recipe that can be made in less than 30 minutes if you have all the ingredients ready. This egg curry is a delicious spicy preparation of the eggs in a onion garlic ginger and tomato based gravy.
If you like this recipe, you can also make these Egg Recipes at your home:
- 4 Whole Eggs , hard boiled
- 6 Tomatoes , cooked and pureed
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Sugar
- Salt , to taste
- Coriander (Dhania) Leaves , few leaves, finely chopped
- Sunflower Oil , for cooking Ingredients to be ground to a paste
- 1 Onion , roughly chopped
- 1 inch Ginger , roughly chopped
- 3 cloves Garlic
- 2 Green Chillies
How to make Quick And Simple Egg Curry Recipe
To begin making the Quick & Easy Egg Curry Recipe, Firstly we will boil the eggs. Add the eggs in a saucepan with some water. Add sufficient water that the eggs are covered with it. Let it come to boil for 15 minutes or untill you see a crack on the outer shell.
Once done, let it cool down. Remove the outer shell of the egg and keep it aside.
Heat 2 tablespoons of oil in a wok; add in the onion garlic and ginger paste. Sauté for a few minutes until the raw smell goes away and the onion changes color.
Once the onion is well roasted, add in the turmeric powder, sugar, garam masala powder, coriander power and red chilli powder. Stir those powders into the onion masala until well combined. This will take about 3 to 4 minutes.
After 3 to 4 minutes, add in the tomato puree, salt and the eggs. Simmer the Egg Curry covered for 10 to 15 minutes until you see the eggs are coated well with the curry.
Check the salt and spice levels and the consistency of the curry. Adjust them to taste and add water if you want the consistency of the curry to be thinner. Once done, stir in the chopped coriander leaves and serve.