The Hariyali Egg Curry Recipe With Coriander and Mint, is a delicious curry made with the addition of coriander and mint combined along with some spices. Coriander, popularly known as cilantro in the west and dhania in the Indian subcontinent, is a very commonly used herb in the kitchen.
Hariyali Egg Curry Recipe is a delicious way of using super healthy coriander leaves as a base. It is easy to make and packed with nutrition as well. The addition of eggs, makes this recipe a very high protein dish.
Serve the Hariyali Egg Curry along with Malabar Parotta or Whole Wheat Lachha Paratha and Burani Raita for a weeknight dinner.
If you like this Hariyali Egg Curry, you can also try other Egg recipes such as
Cuisine: Indian
Course: Lunch
Diet: Eggetarian
Equipments Used: Preethi Zodiac 750-Watt Mixer Grinder
Cooks in 20 M
Total in 35 M
To begin making the Hariyali Egg Curry recipe, we will first make the Hariyali Masala.
Into the Mixer Grinder (medium jar), add the Coriander leaves mint leaves, Green Chillies and 1/2 cup water. Blend all of them together to make a smooth paste and keep aside.
Into the small jar of the mixer grinder, add the onions, ginger and garlic and grind to make a paste.
Heat 1 tablespoon oil in a kadai over medium heat, add the Bay leaf (tej patta), Cloves, Cinnamon Stick and roast for a few seconds. Add the Onion ginger garlic paste.
Saute for 4 to 5 minutes until raw onion smell goes away.
Once the onions are roasted, add garam masala powder, coriander powder and saute for a few seconds.
Add the Hariyali Coriander Mint Mixture, the fresh cream and the 4 Boiled eggs.
Add water if required to adjust the consistency of the Hariyali Egg Curry. Cover & simmer the Hariyali Egg Curry for 5 minutes.
Check the salt and spices and adjust to according to your taste and transfer the Hariyali Egg Curry into a serving bowl.
Serve the Hariyali Egg Curry along with Malabar Parotta or Whole Wheat Lachha Paratha and Burani Raita for a weeknight dinner.