Egg Curry

Name: Egg Curry
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 boiled eggs; 3 onions; 2 green chillies; 4 tomatoes; 1/2 inch ginger; 12 cloves garlic; 1 tsp Kashmiri chilli powder; 2 tsp red chilli powder; 1 tsp garam masala; 1/2 tsp haldi / turmeric powder; As required Coriander for garnish; For marination:; 1/4 tsp red chilli powder; Pinch haldi / turmeric powder; To taste Salt; 1/4 tsp garam masala; As needed Oil

Vedangi Kokate @veda_061978

#ebook
#post16

Vedangi Kokate @veda_061978

Saved

Ingredients

4 servings

8boiled eggs
3onions
2green chillies
4tomatoes
1/2 inchginger
12 clovesgarlic
1 tspKashmiri chilli powder
2 tspred chilli powder
1 tspgaram masala
1/2 tsphaldi / turmeric powder
As required Coriander for garnish
For marination:
1/4 tspred chilli powder
Pinchhaldi / turmeric powder
To tasteSalt
1/4 tspgaram masala
As neededOil

Saved

Steps

1

Boil eggs and peel them. Prick with fork and marinate eggs with red chilli powder, pinch of haldi, garam masala and salt as per taste.Keep it aside for at least 10 mins. Then take a pan and shallow fry the eggs. Ise very less oil.
2

For gravy: Grind onions, ginger, garlic and green chilli to a smooth paste and keep aside. Grind tomatoes and make a puree.Take a kadai add oil and add onion paste and fry till raw smells goes off and colour slightly changes. Add Kashmiri chilli powder, garam masala, haldi powder, red chilli powder and saute for 2 mins.Then add tomato puree and cook on medium flame till oil separates.
3

Then add little water and the eggs and add salt as per taste. Let it boil for few mins. As the gravy starts thickening off the gas. Remove in a bowl and garnish with coriander. Yummy egg curry is ready to serve.Serve hot with roti or naan.