Egg Masala Curry
Recipe
egg masala curry
A flavorful combination of curry & hard-boiled eggs simmered in an onion-tomato-based gravy.
Rating
5.0/5
44+ people already loved this Recipe!
30 Mins
17 Ingredients
Attributes
Ingredients
salt to taste
4 boiled eggs
1.5 tbsp mustard oil
3-4 cloves (laung) (crushed)
1 whole black cardamom (badi elaichi) (crushed)
1 cup finely chopped onions
1 teaspoon chopped ginger
1 teaspoon chopped garlic
½ cup tomato puree
2 teaspoons kashmiri red chili powder (optional)
½ teaspoon garam masala powder (optional)
1 teaspoon turmeric powder
2 tablespoons crushed kasuri methi
1 teaspoon lime juice
2 tablespoons fresh coriander leaves
1 teaspoon cumin seeds
1 tablespoon coriander powder
Method
Heat 1 tbsp oil in a medium skillet over medium-high heat.
Shallow fry the boiled eggs until they are browned from all sides. Keep rotating them while frying.
Take out the fried eggs on a plate and keep them aside.
Add the remaining oil to the same pan and heat it over medium-high heat.
Once the oil is hot, add cumin seeds, cloves, and black cardamom, and let them crackle for 3-4 seconds.
Add onions and saute until slightly browned, stirring frequently.
Now add ginger and garlic and saute until onions are nicely browned.
Add tomato puree and cook for 3-4 minutes.
Add coriander powder, red chili powder, turmeric powder, garam masala, and salt, and cook for 3-4 minutes.
If the masala is getting too dry and is starting to burn from the bottom, splash a little water.
Now add 2 cups of water to the pot and bring the gravy to a boil.
Add the fried eggs and mix well.
Reduce the heat to medium-low and simmer for 5-6 minutes.
Add Kasuri methi and lime juice and mix well.
Garnish with coriander and serve hot.
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