Egg Curry

Name: Egg Curry
Total time: 1500 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Eggs; 2 Potatoes; 2 Tomatoes; 2 Onions; 1 inch piece Ginger; 3 cloves Garlic; 1 tsp Jeera (cumin) powder; 0.5 tsp Dhaniya (coriander) powder; 0.5 tsp Cumin seeds; 2 Cloves; 3 tbsp Oil; to taste Salt; 1 cup Water

Pabi Chettri @cook_221284

shillong,Meghalaya

Winter special egg curry . Egg curry is best eaten with rice or roti.

Pabi Chettri @cook_221284

shillong,Meghalaya

Winter special egg curry . Egg curry is best eaten with rice or roti.

Saved

Ingredients

25 minutes

2 servings

2Eggs
2Potatoes
2Tomatoes
2Onions
1 inchpiece Ginger
3 clovesGarlic
1 tspJeera (cumin) powder
0.5 tspDhaniya (coriander) powder
0.5 tspCumin seeds
2Cloves
3 tbspOil
to taste Salt
1 cupWater

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Steps

25 minutes

1

Boil the eggs and potatoes, then peel and set aside.Before frying eggs and potatoes apply turmeric and a little salt and fry them.
2

Fry the boiled potatoes in oil until golden, remove and set aside.
3

Fry the boiled eggs until golden brown, remove and set aside.
4

Heat oil in a kadai, add cumin seeds and cloves, let them splutter.
5

Add chopped onions, sauté until lightly browned.
6

Add chopped ginger and garlic, cook until fragrant.
7

Add chopped tomatoes, cook until soft.
8

Add jeera powder, dhaniya powder, and salt, mix well on low flame.
9

Add fried eggs and potatoes, mix gently.
10

Add 1 cup water, simmer and cook until the curry thickens.
11

Ready to serve.