3 Delicious Egg Curry Recipes to Try This Weekend

Photo by: Bigstockphoto
Photo by: Bigstockphoto

Egg curry is a flavorful, aromatic Indian dish. It’s made with choice spices and herbs. Thankfully, it’s easy to whip up this satisfying dish right in the comfort of your home. Below are three variations of the classic egg curry recipe you can try this weekend:

1. Classic Egg Curry Recipe

You will need:

4 hard-boiled eggs
5 to 6 large tomatoes, cooked and pureed
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon of coriander powder
½ teaspoon of red chili powder
½ teaspoon sugar
Coriander leaves, finely chopped
2 tablespoons vegetable oil
A pinch of salt

For the Ginger Paste

1 large onion, roughly chopped
1 inch piece of ginger, roughly chopped
3 to 4 cloves of garlic
2 green chilies

Instructions

Before cooking, ground the onion, ginger, garlic and green chilies into a paste. The, boil the eggs for at least 6 minutes then peel.

Heat a wok and add two tablespoons of cooking oil. Add the onion, garlic, and ginger paste and sauté. Once the onion is roasted, add the turmeric powder, together with sugar, garam masala powder, coriander powder and red chili powder. Stir well and gradually add the tomato puree, salt and the hard boiled eggs. Simmer for at least 10 minutes or until the eggs are coated with the curry.  Serve immediately with steamed rice and carrot salad and raita.

2. Creamy Egg Curry

You will need:

2 tablespoons sunflower oil
2 onions, thinly sliced
2 tablespoons curry paste or Masala
400 grams can chopped tomatoes
8 hardboiled eggs
200 ml. water
140 grams frozen peas
4 tablespoons Greek yogurt
salt to taste

Instructions

Heat the sunflower oil in a wok then add the onions. When the onions are golden, add the curry paste and simmer for 2 minutes. Gradually add the tomatoes and about 200 ml. water, then season with salt to taste. Simmer the mixture until it’s reduced into a rich tomato sauce.

Boil the eggs for at least 7 minutes then give the eggs an ice bath before peeling. Cut the eggs into halves and set aside. Stir the peas and Greek yogurt into the tomato sauce then simmer for 2 to 3 minutes. Add the eggs in the pan and coat them with the sauce thoroughly. Season with salt and simmer for another two minutes. Serve with steamed rice and mango chutney and enjoy!

3. Shahi Egg Curry

You will need:

8 eggs, boiled
5 garlic pods, minced
1 onion, chopped
2 green chilies, sliced
1-inch ginger, minced
1 tablespoon fresh cream
2 tablespoon curd
1 tablespoon kasoori methi
1 T tablespoon chaat masala
1 teaspoon garam masala
1 teaspoon red chili powder
1 tablespoon cooking oil
1 cup water
Coriander leaves for garnish
Salt to taste

Instructions

Start by making a coarse paste out of grinding onions, green chilies, ginger and garlic together. At the same time, boil the eggs; give them an ice bath then peel.

In a hot pan, add the cooking oil and add the ginger and chili paste and sauté for 2 minutes. Whisk the cream and curd together and add it into the pan gradually. Mix the ingredients together and simmer.

Now add the kasoori methi, garam masala, red chili powder and salt together with 1 cup of water and simmer for ten minutes.

Make small slits on the peeled hardboiled eggs before adding them into the pan. Simmer for another 5 to 6 minutes. Finish up with fresh coriander leaves and chaat masala and serve with steamed rice.


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