Indian Egg Curry
Spicy, flavourful, delicious meal option.
Ingredients
- 8 Pcs Eggs Hard boiled
- 2 Pcs Onions - medium sized Finely chopped
- 5 Pcs Tomatoes - small to medium sized Puréed
- 5-6 Pcs Green chillies
- 9-10 Cloves Garlic
- 1.5 Inch Ginger
- 1/4 Cup Coconut milk
- 1 Tsp Cumin seeds
- 3 Pcs Green cardamom
- 7-8 Pcs Whole black pepper
- 1 Pc Star anise
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1.5 Tsp Coriander powder
- 1 Tsp Roasted cumin powder
- 1/2 Tsp Garam masala
- 1/4 Tsp Kasuri methi optional but recommended
- Salt to taste
- 1/4 Cup Coriander leaves Chopped
- 7-8 Pcs Curry leaves
- 2 Tbsp Ghee
- 1 Tbsp Oil
- 1 Cup Water
Instructions
- Hard boil eggs and keep aside. (Boil for 10 mins and then immediately put them in ice cold water. Easy to peel)
- Make a coarse paste of green chillies, garlic and ginger.
- Heat oil and ghee in a pan (oil is added in ghee while cooking so that the ghee doesn’t burn). Add cumin seeds, cardamom, whole black pepper and star anise. Sauté them until fragrant.
- Add in the curry leaves and green chilli paste. Sauté for 20 secs and add the onions. Let the onions cook until they turn light brown. Give it a couple of stirs.
- Add in the tomato purée and let it cook for medium low flame until the sides start releasing oil.
- Add in salt, turmeric powder, red chilli powder, roasted cumin powder, and coriander powder. Mix. Let everything cook for 2-3 mins.
- Add in the coconut milk, stir and let it cook for another 5 mins. Add water. Mix.
- Add in the the eggs, add chopped coriander leaves. Mix, cover and cook it for 10-12 mins on low flame.
- Add in the garam masala, dried fenugreek leaves (kasuri methi) if using. Remove from heat and serve with flatbreads or rice.Enjoy!!!
Notes
Use whisked curd/yogurt instead of coconut milk.
Use of kasuri methi is optional but gives an amazing flavour to the dish. So I strongly recommend it.
Increase the quantity of water as per the desired consistency of gravy.