Egg Curry Recipe

Method12 steps · about 40 min

1. 1

   Step 1: Fine chop or puree the onions (1.25 cup). If you prefer to puree the onions, first boil diced onions in 2 cups of water for 4 mins until transparent. Drain the water and puree them in a blender.

   Uses 1.25 cup onion · 2 cup water

   
2. 2

   Step 2: Use ready hard-boiled, peeled eggs. Wipe completely dry and prick each 2–3 times before pan frying.

   Uses 4–5 hard boiled eggs

3. 3

   Step 3: Heat only the separate teaspoon ghee (1 tsp) or egg frying oil and fry the prepared eggs until golden and slightly blistered. Remove and reserve. Optionally coat with the separate extra 2–3 pinches each chili powder and garam masala (2–3 pinches); do not use the full sauce doses here.

   Uses 1 tsp ghee · 2–3 pinches red chili powder (optional extra egg coating) · 2–3 pinches garam masala (optional extra egg coating) · same cooked/peeled eggs wiped completely dry and pricked

4. 4

   Step 4: Heat the separate two tablespoons sauce oil and add chosen bay leaf (1), cinnamon and cardamoms, plus the optional ½ tsp cumin and two whole cloves.

   Uses 2 tbsp oil · 1 bay leaf · 1 piece cinnamon stick · 2 green cardamom pods · 0.5 tsp cumin seeds · 2 whole cloves

   
5. 5

   Step 5: When the spices sizzle, add the prepared onions from 1 and optional green chili. Sauté until golden and the raw onion smell is gone.

   Uses 1 green chili · same 2 tbsp oil with chosen bay/cinnamon/cardamom/optional cumin/cloves · same chosen finely chopped OR boiled/pureed onions, blanch water discarded

   
6. 6

   Step 6: Add ginger garlic paste (1 tsp) and saute until the raw smell goes off, for about a minute.

   Uses 1 tsp ginger-garlic paste · same onions/chili cooked until raw smell gone

   
7. 7

   Step 7: Add the chopped tomatoes (1 cup), or blend this same tomato supply smooth first if choosing puree. Sauté in the aromatic onion base until fully mushy.

   Uses 1 cup tomatoes · same base aromatic after paste

   
8. 8

   Step 8: Next add red chili powder (½–1 tsp), garam masala (½–1 tsp), coriander powder (½–1 tsp), turmeric (0.125 tsp) and salt (0.5 tsp). Saute everything well until a nice aroma comes out & the mixture leaves the sides of the pan.

   Uses 0.5 tsp salt · ½–1 tsp red chili powder · ½–1 tsp garam masala · ½–1 tsp coriander powder · 0.125 tsp turmeric · tomato chopped OR pureed at 7 and sautéed with onions

   
9. 9

   Step 9: Add the measured 1–1¼ cups gravy water once, mix, cover and cook until the gravy thickens and traces of oil show.

   Uses 1–1¼ cup water · base spices/initial salt cooked until aromatic

   
10. 10

    Step 10: Taste the cooked gravy and add separate extra salt only if needed, plus optional sugar (0.5 tsp). Return the reserved fried eggs from 3 and add optional kasuri methi. Simmer 2–3 minutes so the eggs heat through.

    Uses 0.25 tsp kasuri methi · 0.5 tsp sugar · salt (extra only to taste at finish) · same curry with 1–1¼ cup measured gravy water · same eggs fried in 1 tsp ghee, optional EXTRA spice pinches

11. 11

    Step 11: Optional creamy finish: add only 3–4 tablespoons cream OR blend the separate ten replacement cashews with their separate ½ cup blend water until smooth and add that milk. Omit the other route and do not add the gravy water again. Cover and cook 2–3 minutes until thick.

    Simmer with cream · 3 minUses 3–4 tbsp cream ONLY if cashew milk route omitted · ten replacement cashews ONLY instead of cream · ½ cup cashew milk blend water ONLY if nuts route chosen · same fried eggs simmered in cooked gravy with optional kasuri/sugar

12. 12

    Step 12: Garnish the finished plain or chosen creamy egg curry with the chopped coriander and serve with roti, naan or cooked rice.

    Uses 1 tbsp coriander leaves · same curry after optional exclusive cream OR cashew milk, not both