Simple Egg Curry Recipe

Egg curry is a tasty and flavorful dish made with boiled eggs cooked in an onion-tomato gravy. This Andhra-style egg curry is full of flavour and goes well with roti, naan, paratha, or rice.

Ingredients

• 4 to 5 boiled eggs
• 2 tablespoons oil
• 1 teaspoon ghee or oil
• 1¼ cups finely chopped onions (or 2 medium onions, diced, boiled, and pureed)
• 1 cup finely chopped tomatoes (or 3 medium tomatoes, pureed)
• 1 green chilli (optional), chopped or slit
• 1 teaspoon ginger-garlic paste (or finely minced)
• ½ teaspoon salt (adjust to taste)
• 1 to 1¼ cup water (adjust as needed)
• 1 tablespoon finely chopped coriander leaves
• ¼ teaspoon kasuri methi (dried fenugreek leaves, optional)
• 4 tablespoons cream (or 10 cashews blended with ½ cup water, optional)

Whole Spices

• 1 small bay leaf
• 1 small piece of cinnamon
• 2 green cardamoms

Spice Powders

• ½ to 1 teaspoon red chili powder
• ½ to 1 teaspoon garam masala
• ½ to 1 teaspoon coriander powder (optional)
• ⅛ teaspoon turmeric

Preparation

1. Onion Puree: Finely chop or puree the onions. To puree, boil diced onions in 2 cups of water for 4 minutes until transparent. Drain the water and blend until smooth.
2. Boiled Eggs: Refer to notes below for perfectly boiled eggs. Dry the boiled eggs completely. Prick each egg with a fork 2 to 3 times to prevent them from bursting while frying.
3. Frying Eggs: Heat 1 teaspoon ghee or oil in a nonstick pan. Fry the eggs until golden and slightly blistered. Remove the eggs and optionally sprinkle with chili powder and garam masala.

How to Make Simple Egg Curry

1. Heat 2 tablespoons of oil in a pan. Add bay leaf, cardamoms, and cinnamon.
2. When they begin to sizzle, add onions and green chili. Sauté until onions turn golden.
3. Add ginger-garlic paste and sauté until the raw smell disappears, about a minute.
4. Add tomatoes and cook until the mixture turns mushy.
5. Add red chili powder, garam masala, coriander powder, turmeric, and salt. Sauté until a nice aroma comes out and the mixture leaves the sides of the pan.
6. Pour 1 to 1¼ cups of water and mix well. Cover and cook until the curry thickens and you see traces of oil on the surface.
7. Taste and adjust salt if needed. Add fried eggs and kasuri methi. Mix and simmer for a while. Sprinkle with chopped coriander leaves. Serve with roti, naan, or plain rice.

Tips

• Boiling Eggs: For perfectly boiled eggs, place eggs in a pot of cold water, bring to a boil, then simmer for 9-12 minutes. Transfer to an ice bath immediately.
• Spice Level: Adjust the amount of green chili and red chili powder to control the heat level of the curry.
• Consistency: If the curry is too thick, add a bit more water. If too thin, let it simmer uncovered until it reaches the desired consistency.
• Serving: Garnish with fresh coriander leaves and serve hot with your choice of bread or rice for a complete meal.

Enjoy this delicious and simple egg curry recipe, a perfect blend of spices and flavors that will make your meal memorable!