Hello there, peeps! Don’t worry, I’ll keep this one short. No stories to bore you with. Just a classic Indian recipe, yeah, today is your lucky day! 🙂
Of course, there is absolutely nothing novel about this recipe and I am not going to say anything to fancy it up. There are more recipes than you can count in the blogosphere that tell you how to make a simple egg curry. So, sorry to disappoint you folks, this is yet another one. Sometimes, a food blogger’s gotta do what they gotta do!
Just consider this a post to remind you to feed yourselves and your families egg curry more often than you already do. I have to say, more often than not, we do run out of ideas and inspiration for easy, quick, healthy-ish & enjoyable everyday meals and this recipe was an outcome of the everyday struggle.
So take a break from Diwali and other holiday crazies and get going on this! Here is a small batch recipe of how we make the Classic Indian Egg Curry for two:
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon mustard seeds
- 7-10 curry leaves
- ¼ cup pureed onion
- 3-4 garlic cloves, finely chopped
- 1 teaspoon minced ginger
- 2 small tomatoes, pureed
- 1 small green chili, finely chopped
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- a pinch of hing
- salt, to taste
- 1 cup water
- 3-4 boiled eggs, sliced in half
- a small dollop of ghee/ butter
- a handful of fresh chopped coriander leaves
- In a karahi/ wok, heat oil on medium heat.
- Add in the mustard seeds and curry leaves. Sauté for 30 seconds and let them splutter.
- Next, add in the pureed onion, garlic and ginger. Sauté this for about 5-7 minutes until they are slightly cooked.
- Then, add in the tomatoes and cook on medium to low heat for about 7-10 minutes, until the tomatoes are almost cooked and reduce.
- Add in the green chili, the dry spice powders and salt. Mix well and cook for about a minute.
- Add in a cup of water or more depending on how thick you like the gravy to be. Cook for about 5-6 minutes on low heat.
- Add in the ghee, chopped coriander leaves and the eggs and turn the heat off. Serve hot with hot chapattis or basmati rice and you have a quick weeknight meal taken care of!
If you don't have the individual dry spice powders, you can add a teaspoon of curry powder instead.
one last dunk!
Taking is delicious curry along to Fiesta Friday! Come, join us!