Egg Curry Recipe
Ingredients
1) **3 medium-sized onions** (sliced)
2) **15-20 garlic cloves** (finely chopped)
3) **2-inch piece of ginger** (finely chopped)
4) **2 medium-sized tomatoes** (sliced)
5) **6 boiled eggs**
6) **½ teaspoon salt**
7) **½ teaspoon turmeric powder**
8) **½ teaspoon red chili powder**
9) **1 tablespoon oil (for frying)**
Whole spices
1 bay leaf
1 teaspoon cumin seeds
3 green cardamoms
2 black cardamoms
1 piece of cinnamon stick
10) **1 tablespoon Kashmiri red chili powder**
11) **1 tablespoon coriander powder**
12) **1 teaspoon cumin powder**
13) **½ teaspoon garam masala**
14) **4-5 green chilies** (slit)
15) **1 teaspoon dried fenugreek leaves (Kasuri methi)**
16) **2 tablespoons yogurt**
17) **1½ cups water**
18) **Fresh coriander leaves** (for garnish)
19) **1 tablespoon oil** (for frying eggs)
Let’s Start Recipe
Today, we will prepare a **delicious egg curry** recipe. This is a hotel-style recipe made with simple, everyday spices that everyone will love. It’s incredibly tasty and easy to make. You can serve it with roti, chapati, or even steamed rice. Do give it a try, and I’m sure you’ll love it! Let’s get started.
Step 1: Frying Onions
Heat **1–2 tablespoons of oil** in a pan on medium heat.Add **3 medium-sized onions** (finely sliced) and sauté them.
Fry the onions until they turn **golden brown**. This will take around **5-7 minutes**.
Step 2: Adding Ginger, Garlic, and Tomatoes
Once the onions are browned, add **15-20 garlic cloves** and **2-inch piece of ginger**, cut into small pieces.
Sauté these along with the onions for about **2-3 minutes** on low flame.Then add **2 medium tomatoes**, roughly sliced, along with **½ teaspoon salt**.
Cook the tomatoes on low-medium flame until they soften and break down. This will take **4–5 minutes**.
Step 3: Cooling the Masala Mixture
Once the tomatoes have softened, turn off the flame and let the masala cool for a while.This allows the mixture to blend better when we grind it.
Step 4: Preparing the Boiled Eggs
Take **6 boiled eggs** in a bowl.Make small pricks on each egg using a **knife or fork**. This ensures that the spices will be absorbed into the eggs when we fry them.
Next, add the following spices to the eggs:
¼ teaspoon salt
½ teaspoon turmeric powder
½ teaspoon red chili powder
Mix well so that all the spices coat the eggs evenly.Now, we will fry these eggs to enhance their flavor.
Step 5: Frying the Eggs
Heat **1 tablespoon oil** in a pan over low flame.Add the spiced eggs and fry them for **1–2 minutes**, turning them until they get a nice color and the outer layer becomes slightly crispy.Be careful not to over-fry them. Once done, remove them from the pan and set them aside.
Step 6: Grinding the Masala
The cooled onion-tomato-ginger-garlic mixture can now be transferred to a **blender**.Grind it into a fine, smooth paste and set it aside.
Step 7: Making the Curry Base
Now, for the curry base, heat **3-4 tablespoons of oil** in a pan.
Add the following whole spices:
1 bay leaf
1 teaspoon cumin seeds
3 green cardamoms
2 black cardamoms
1 piece of cinnamon stick
Sauté the spices on low flame until their aroma releases into the oil.
Step 8: Adding Ground Spices
Now, add **½ teaspoon turmeric powder** and **1 tablespoon Kashmiri red chili powder**.Mix these spices well. The red chili powder will give the curry a beautiful color.
Step 9: Adding the Masala Paste
Immediately add the prepared masala paste (onion, tomato, ginger, and garlic mixture) to the pan.Stir it well and cook on low flame for about **3–4 minutes** until the oil separates from the masala.
Step 10: Adding Other Spices
Once the masala is cooked, add the following spices:
1 tablespoon coriander powder
1 teaspoon cumin powder
½ teaspoon garam masala
½ teaspoon red chili powder (adjust to taste)
Add a little water to prevent burning and stir well.
Step 11: Adding Yogurt and Simmering
Now, add **2 tablespoons yogurt** to the curry.Make sure the flame is low to prevent the yogurt from curdling. Stir well and cook the yogurt with the masala.
Add **4-5 green chilies**, **½ teaspoon salt**, and **1 teaspoon dried fenugreek leaves (Kasuri methi)** for extra flavor.Cook everything together until the oil rises to the surface.
Step 12: Adding Water and Simmering
Now, add about **1½ cups of water** to the curry.Adjust the thickness of the gravy to your liking. If you prefer a thicker curry, you can add less water.Cover the pan and let the curry simmer on low flame for **2-3 minutes** until it reaches a nice boil.
Step 13: Adding the Fried Eggs
Once the gravy is ready, gently add the fried eggs into the curry.
Mix them carefully so the eggs absorb the flavors.Cover the pan and let it simmer for **3-4 minutes** on low flame. Since the eggs are already fried and the gravy is well-cooked, they don’t need too much time to cook.
Step 14: Final Touch
Once done, garnish the curry with some finely chopped **coriander leaves**.Mix them in and let the curry rest for a couple of minutes.
Step 15: Serving
Serve your delicious **egg curry** hot with **naan**, **paratha**, or **steamed rice**.Egg curry is a favorite for many, and I’m sure this hotel-style recipe will be a hit.
Tip
Try this simple yet flavorful egg curry recipe, and I’m sure you’ll love it. Don’t forget to comment and let me know how it turned out.If you liked the recipe, please like this post and Comment to my Post .
Thank You….♥️