All of egg lovers try to find ways to eat them in unique ways. We all have our own different recipes to make eggs. For me, I love any kind of egg preparation. Be it boiled, half fry, fried, poached . You name it I like it.
So when I get a chance to have egg in a curry, that is just like eating every good thing in a little bowl of egg curry. If you eat egg and haven't tried egg curry yet. You should try it. It will give a very different taste of what eating egg bread tastes like. And this you can have with roti or rice, anyway you like.
This is a no onion recipe, if you want you can add a small onion to the recipe. But I like egg gravy a little creamier that is why do not add it in the gravy. But it is all up to you. If you want to add it, please by all means add them.
Please do try it and let me know in comments below how was it. Do leave any suggestions you have for me to try out.
Ingredients
6 hard boiled Eggs
3 large tomatoes
2 cloves of garlic
1 inch piece of ginger
2 green chili's
1/2 cup green onion - cut into small pieces
1/2 cup cream
21/2 cups water
A knob of butter
1 tbsp oil
Spices:
1 tbsp cumin seeds
1 tbsp garam masala
1 tsp turmeric powder
1 tbsp coriander powder
salt to taste
1 tbsp black pepper
Recipe:
1. Take eggs and cut them into halves. Season them with salt and pepper.
2. Take a flat pan, add butter and let it heat over medium heat.
3. Once heated, place eggs flat side down in a clockwise direction. (this helps in timing which one you placed first)
4. Once it gets golden brown color on them, flip each one of them and wait till it gets colored on other side too. But do not color them too much on skin side.
5. Take it out, and keep them aside for later.
6. Prepare ginger-garlic paste and tomato puree with green chili in it.
7. Take a deep pan, add oil in it. Once heated add cumin seeds. When it starts to crackle add ginger-garlic paste.
8. When you see ginger-garlic paste is cooked and not raw add tomato puree.
9. Let it cook until it is all dried up and starts to separate oil. At this moment add green onion and all the spices except garam masala and cook them for couple of minutes.
10. Now add water and garam masala to this mixutre. Let it come to a boil and then cook it for 10 minutes on medium low heat.
11. Add cream after 10 minutes and cook it until cream starts to thicken the gravy and it comes to the consistency you like.
12. Switch off the flame.
Serving:
1. Take a bowl, place egg halves in it and pout hot gravy over them.
2. Best when server hot.
So when I get a chance to have egg in a curry, that is just like eating every good thing in a little bowl of egg curry. If you eat egg and haven't tried egg curry yet. You should try it. It will give a very different taste of what eating egg bread tastes like. And this you can have with roti or rice, anyway you like.
This is a no onion recipe, if you want you can add a small onion to the recipe. But I like egg gravy a little creamier that is why do not add it in the gravy. But it is all up to you. If you want to add it, please by all means add them.
Please do try it and let me know in comments below how was it. Do leave any suggestions you have for me to try out.
Ingredients
6 hard boiled Eggs
3 large tomatoes
2 cloves of garlic
1 inch piece of ginger
2 green chili's
1/2 cup green onion - cut into small pieces
1/2 cup cream
21/2 cups water
A knob of butter
1 tbsp oil
Spices:
1 tbsp cumin seeds
1 tbsp garam masala
1 tsp turmeric powder
1 tbsp coriander powder
salt to taste
1 tbsp black pepper
Recipe:
1. Take eggs and cut them into halves. Season them with salt and pepper.
2. Take a flat pan, add butter and let it heat over medium heat.
3. Once heated, place eggs flat side down in a clockwise direction. (this helps in timing which one you placed first)
4. Once it gets golden brown color on them, flip each one of them and wait till it gets colored on other side too. But do not color them too much on skin side.
5. Take it out, and keep them aside for later.
7. Take a deep pan, add oil in it. Once heated add cumin seeds. When it starts to crackle add ginger-garlic paste.
8. When you see ginger-garlic paste is cooked and not raw add tomato puree.
9. Let it cook until it is all dried up and starts to separate oil. At this moment add green onion and all the spices except garam masala and cook them for couple of minutes.
10. Now add water and garam masala to this mixutre. Let it come to a boil and then cook it for 10 minutes on medium low heat.
11. Add cream after 10 minutes and cook it until cream starts to thicken the gravy and it comes to the consistency you like.
Serving:
1. Take a bowl, place egg halves in it and pout hot gravy over them.
2. Best when server hot.
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