Egg curry with gravy

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Ingredients –

 6 – Egg

2-3 tbsp – Oil

3 medium – Tomatoes

3-4 – Green chillies

1 medium – Onion paste

1 tbsp – Ginger paste

1 tbsp – Garlic paste

2 pinch – Asafetida

2 tbsp -Fresh cream or malai

1 tbsp – Dried coconut paste

1/4 tsp – Fenugreek seeds

1/4 tsp – Cumin seeds

1 tsp – Red chilli powder

1/2 tsp – Turmeric powder

1.5 tsp – coriander powder

1 tsp – Garam masala

1 tsp – Crushed black pepper

Salt -to taste

2 tbsp – Green coriander leaves finely chopped

 Method –

           1- Take the 5 egg and boiled it in a pot for 15 minutes.

2- Meanwhile make a fine paste of tomatoes and green chillies.

3- Remove the shell  from boiled eggs.

4- Heat the oil in a pan.

5- Add asafoetida, Fenugreek seeds, Cumin seeds, and bay leaf and saute it 1/2 minute.

6- Add the ginger and garlic paste and fry it for 2-4 minutes.

7- Add onion paste and saute it for 2 minutes.

8- Add the tomato and green chilli paste and saute until the raw smell goes away.

9- Add the turmeric powder, coriander powder, red chilli powder, salt and garam masala and saute it till the oil separates.

10- Take 1 unboiled egg break it and mix  in the spices and fry for 2-4 minutes.

11- Add the coconut paste and malai or cream in the pan and saute it 6-7 minutes.

12- Now add the boiled eggs , black pepper and 2 cup of water, cook with cover for 7-8 minutes.

13- Remove the pan from the heat.

14- Garnish it with green coriander leaves.

Serve hot with  roti naan or paratha ……….and enjoy