Classic Indian Egg Curry

Classic Indian Egg Curry

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:

Classic Indian Egg Curry

Ingredients

  • 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

Instructions

  1. In a karahi/ wok, heat oil on medium heat.
  2. Add in the mustard seeds and curry leaves. Sauté for 30 seconds and let them splutter.
  3. Next, add in the pureed onion, garlic and ginger. Sauté this for about 5-7 minutes until they are slightly cooked.
  4. 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.
  5. Add in the green chili, the dry spice powders and salt. Mix well and cook for about a minute.
  6. 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.
  7. 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!

Notes

If you don't have the individual dry spice powders, you can add a teaspoon of curry powder instead.

http://www.confusedbawarchis.com/2016/10/27/classic-indian-egg-curry/

Classic Indian Egg Curry

one last dunk!

Classic Indian Egg Curry

Taking is delicious curry along to Fiesta Friday! Come, join us!

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3 Comments:

  1. I still haven’t tried an egg curry and they look so delicious! Your recipe with the slight heat makes me realize I have to make it! What a lovely addition for Fiesta Friday! 🙂

  2. I’ve never had egg curry but this looks and sounds amazing and an easy enough dish to make when you are busy.

    Hope you’ve had a lovely weekend and that you’ve enjoyed Fiesta Friday!Don’t forget to be considered for features to tag Fiesta Friday and link to my blog and cookingwithauntjuju.com

  3. I love curries but I dislike eggs unless they are scrambled or in an omelette. A childhood experience turned me off! Your dish looks pretty as always and I know there are lots of egg lovers out there. Happy FF!