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Curry with egg is a comforting curry dish. There is no fixed recipe. Every house has their own recipe of egg curry. I love eggs, so I really like any form of egg dish. It is my favorite go to dish. Turn your everyday lunch or dinner into a delicious treat. And this recipe is from my mom’s home. That's why I have only eaten this way since childhood. And I think it is the easiest way to cook egg curry. So, you can make egg curry in countless ways. I added mashed potatoes to the curry ... and it's super spicy.
This recipe is a perfectly creamy, spicy, mushy curry that people really love.
You can also include it in your Easter recipe.
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Let's jump to the recipe,
Yield – 2 servings
Timing – 20 minutes
Prep time – 15-20 minutes
Total- 45 minutes
Ingredients:
Oil- 1/3 cup
Egg- 4, boiled
Cumin seeds- ½ tsp
Bay leaf- 1
Cinnamon- 1 inch
Green cardamon- 2 pods
Black cardamon- 1 pods
Cloves- 2
Onion- 1 large, finely chopped
Green chili- 2-3, finely chopped
Garlic- 1 large clove, finely chopped
Ginger- 1 inch, finely chopped
Tomato- 1 medium, puree
Salt to taste
Black pepper powder- ½ tsp
Red chili powder- 1 tsp
Meat masala powder- ½ tsp
Turmeric powder- ½ tsp
Coriander powder- 1 tsp
Kasoori methi- 1 tbsp
Potato- 1 large, boiled & mashed
Water as required
Garam masala powder- 1/3 tsp
Cilantro leaves- 2-3 strings, chopped
Method-
Preparation of Fried Eggs
Place a pan or wok over medium heat. Add a little oil and then add the boiled eggs to it. Shallow fry until a light golden color. Set aside the fried eggs for later use.
Preparation of curry
Use the same wok to cook the curry. Add rest of the oil, if required. Add the whole garam masala, sauté quickly. Add finely chopped ginger garlic. Cook for a second. Then add the chopped onion, green chili, mix and cook until the onion turns golden brown.
Now add tomato puree, cook for 2-3 minutes. Then reduce the flame and add the powdered spices, mix well and sprinkle with kasoori methi, mix well.
Then add the mashed potatoes, stir again for a minute or until the spices start to exude oil and add enough water to cook enough curry (gravy). You can adjust the consistency of the curry by adding water as needed. Now set the flame to high heat, mix well.
Cook it nicely for 5-6 minutes.
Finally, add shallow fried eggs, stir well, and cook again for 3-4 minutes. Add powdered garam masala, chopped cilantro leaves, give a nice mix.
The Egg Curry is ready to serve with roti or rice, flatbread, or any kind of bread of your choice.
Note- when boiling the eggs, do not over-cook or half-cook the eggs. Cook for at least 10-12 minutes until well cooked. And secondly the heat level can be adjusted.
Storage- Egg curry leftovers can be stored in the refrigerator for up to 2-3 days.
