Egg Curry with Steamed Rice

Every home has a few super comfort food staples which never fail to deliver! One such staple for us is a quick and easy Egg Curry.

This is for nights when you are short on time, patience and will to cook! What you also need on such nights is a bowl full of love and comfort and that’s exactly what this does!

Go ahead and make this curry a staple at your home, feel loved!

The best thing to serve it with is steamed rice. Enjoy a bowl today!

 

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

 

Egg Curry with Steamed Rice: A simple comfort food full of protein and super quick to make.

Author: Nand

Recipe type: Dinner/Lunch, Non-Vegetarian

Cuisine: Indian

Serving Size: Serves 2-3

 

Ingredients

Eggs – 5

Onion, cut into big chunks – 1 Medium

Ginger – 1/2 inch

Garlic – 2 Cloves

Green chilies, sliced and de-seeded – 1

Tomatoes, roughly chopped – 1 Medium

Cumin seeds – 1 tsp

Turmeric powder – 1/2 tsp

All spice powder (or egg curry powder) – 1/2 tsp

Coriander powder – 1/2 tsp

Red chili powder – 1/2 tsp

Sugar – A pinch

Salt and pepper to taste

Coriander leaves, finely chopped – 1/4 cup

Oil – 2 tbs

 

Direction

Wash eggs under running water and put them in a pan big enough to hold 5 to 6 eggs (in this case) and fill the pot with water until all eggs are submerged.

Put the pan on high heat and let the eggs boil for about 13 to 15 minutes. Once done, wash the eggs under cold water to stop them from cooking further. Break the shells a bit and keep them aside soaked in cold water.

Make a smooth paste of ginger, garlic and onions in a grinder and keep aside.

Use the same grinder to make puree of roughly chopped tomatoes.

Peel the skin off of the eggs and make some incisions or small holes with a fork so that it soaks in the gravy.

Now switch on the gas and pour oil in a heavy skillet, add cumin seeds and once they splutter, add onion paste. Sauté until the raw smell has disappeared.

Now add the tomato puree and sauté till oil separates.

Now add all the dry spice powder and mix well. Add eggs at this stage and coat well with the semi solid gravy. Add a cup or more of water, depends on how thick or thin you want the curry to be. I like it on the thinner side so I add more water.

Now let the curry simmer over low heat for 5 to 6 minutes. Switch off the gas and sprinkle fresh coriander. Serve hot with a steaming hot bowl of rice! A side of Papad and your favourite pickle is recommended.

 

 

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