By Petrina Verma Sarkar. Indian Food Expert
Updated The month of january 30, 2016.
Egg Curry will rank very well on my small listing of comfort foods. It is indeed my go-to dish after i desire a non-vegetarian meal but don't have meat, chicken or fish in the home. Since eggs are generally a staple within the kitchen, it's also easy to prepare.
There are many variations to make Egg Curry with various regions Indian cooking it differently. This recipe is North Indian in origin. The gravy for egg curry can be created in advance and frozen. Then when you're prepared to eat it, simply boil the eggs, thaw as well as heat the gravy through, add some eggs and also you're all set. Egg curry is really a family favorited too as possible allow it to be as mild as you desire or as 'hot' as you desire by modifying the spices to meet your requirements. Personally I love it hot! Serve Egg Curry having a vegetable side dish and grain.
Ingredients
- 6 hard steamed eggs
- 5 tbsps vegetable/ canola/ sunflower oil
- 2 medium-sized onion reduce quarters
- 3 medium-sized tomato plants reduce quarters
- 2 eco-friendly chillies
- 2 tsps garlic clove paste
- 2 tsps ginger root paste
- 2 tsps coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Salt to taste
- 2 taters reduce 1" cubes (optional)
- Chopped fresh coriander leaves to garnish
- 2 eco-friendly chillies, slit lengthwise, to garnish with (optional)
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Preparation
- Heat 2 tbsps from the oil inside a deep pan so when hot, add some onions. Fry till slightly golden. Switch off the fireplace. Make use of a slotted spoon to get rid of the onions in the pan and insert them in a mixer. Grind the onions, tomato plants, eco-friendly chillies right into a smooth paste. Do not add water while grinding, if at all possible.
- Heat the rest of the oil within the same pan and add some paste you simply designed to it when it's hot. Fry for just two-3 minutes.
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- Add some ginger root and garlic clove pastes. all of the dry spices - coriander powder, cumin powder, garam masala powder, turmeric powder and red chilli powder - then mix and fry up until the oil starts to outside of the masala (onion-tomato-spice mix).
- Now add 2 glasses of tepid to warm water for this masala and produce to some boil on the medium flame.
- If adding taters towards the curry, add them now and prepare till half done.
- Half slit the steamed eggs vertically and add them lightly towards the gravy. Simmer the flame and prepare for ten minutes or up until the gravy is thickened/ reduced to around 3/4 from the original quantity (whenever you added water). For those who have added taters they ought to ideally be cooked right now.
- Switch off the fireplace and garnish with chopped coriander leaves and also the slit eco-friendly chillies (if using). Serve hot with plain steamed Basmati grain along with a vegetable side dish .
