How to Make Egg Curry | Egg Curry Recipe

How to Make Egg Curry

Egg Curry Recipe


Many areas in India have their own types of egg curry. This one is from Northern India. You can make the gravy ahead of time and then freeze it, if you like. The curry can be as mild or hot as you like, depending on what your family
prefers.

How-to-Make-Egg-Curry


Makes: 2-3 Servings
Cooking + Prep Time: 45 minutes

Egg Curry Ingredients:

2 chilies, green
3 quartered tomatoes, medium
2 quartered onions, medium
5 tbsp. of oil, canola
6 large eggs, hard-boiled
½ tsp. each of chili powder, red, and turmeric powder
1 tsp. each of powdered garam masala and cumin powder
2 tsp. each of coriander powder, ginger paste and garlic paste
Kosher salt, coarse, as desired

Egg Curry Method:

1. Heat 2 tbsp. of oil in a deep, large pan. When pan becomes hot, then add onions.
Fry them until they appear a bit golden. Turn off burner.
2. Remove onions from pan. Place in food processor. Grind onions, green chilies
and tomatoes into a paste with a smooth consistency.
3. Heat the rest of the oil in the same pan. Add paste made in step 2. Fry for a couple
minutes. Add garlic and ginger paste, along with all dry spices. Mix. Fry until oil
starts separating from masala sauce.
4. Add 2 cups of tepid water to masala. Bring to boil over med. heat. Make a
half-slit vertically into the hard-boiled eggs. Gently add to gravy. Simmer for
about 10 minutes, until gravy is thicker. Remove from heat. Serve hot.