Egg Curry: The Ultimate Recipe for Egg Lovers

Egg Curry:

Ingredients:

• 6 large eggs
• 2 tablespoons oil (vegetable or mustard oil)
• 1 large onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 1 teaspoon ginger-garlic paste
• 1-2 green chilies, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• Salt to taste
• 1/2 cup water (adjust for consistency)
• Fresh cilantro leaves for garnish

Instructions:

1. Boil the Eggs:

   • Boil the eggs in a pot of water for 8-10 minutes. Once done, peel and set them aside.

2. Prepare the Curry Base:

   • Heat oil in a pan on medium heat. Add cumin seeds and allow them to splutter.
   • Add the chopped onions and sauté until they turn golden brown (around 7-8 minutes).
   • Add ginger-garlic paste and green chilies (if using). Sauté for another 1-2 minutes until fragrant.

3. Add Spices and Tomatoes:

   • Add turmeric, red chili powder, garam masala, and coriander powder. Stir well to combine.
   • Add the pureed or chopped tomatoes and cook for 5-7 minutes until the oil starts separating from the masala and the tomatoes soften.

4. Add Water:

   • Add water to the curry base, stir, and bring it to a simmer. Adjust the consistency as desired (more water for a thinner curry, less for a thicker one).

5. Add Eggs:

   • Gently add the boiled eggs to the curry. You can either leave them whole or lightly score them with a knife to help the curry flavors seep in.
   • Cover and let the eggs simmer in the curry for about 5 minutes.

6. Garnish and Serve:

   • Garnish with fresh cilantro leaves.
   • Serve the egg curry hot with rice, roti, or paratha.

Enjoy your delicious homemade egg curry!