Egg curry is a delicious and comforting dish that can be made in various styles, such as North Indian, South Indian, or even Bengali-style according to the area the flavours and cooking styles changes. Here’s a simple North Indian-style egg curry recipe:
Ingredients:
- 4-6 eggs (boiled and peeled)
- 2 onions (finely chopped)
- 2 tomatoes (pureed or finely chopped)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit) (optional)
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp cumin powder
- ½ cup yogurt (optional, for creaminess)
- 2 tbsp oil or ghee
- Salt to taste
- Fresh coriander leaves (for garnish)
- 1 cup water
Instructions:
- Prepare the Eggs:
- Firstly boil the eggs, then peel them and lightly fry them in a bit of oil with a pinch of turmeric and salt until golden. This process enhances the flavor. Then keep the eggs aside.
- Make the Curry Base:
- Heat oil in a pan, add cumin seeds and bay leaf.
- Then add chopped onions and sauté until the onion is golden brown.
- Add ginger-garlic paste and green chilies amd cook it until the raw smell disappears.
- Cooking the Masala:
- Add tomato puree and cook it until the oil starts to separate.
- Mix in turmeric, red chili powder, coriander powder, cumin powder, and salt and cook it for 2 minutes.
- If using yogurt, add it now and mix well.(Exception)
- Simmer the Curry:
- Add water and bring it to a gentle boil.
- Add the fried eggs and let them absorb the flavors for about 5 minutes.
- Sprinkle garam masala and mix well.
- Garnish & Serve:
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with rice, naan, or roti.