Egg Curry





Egg curry made from boiled eggs is rich and spicy dish with gravy. Reduce the quantity of chilies to make it less spicy.

Ingredients you will need to make this dish:

Eggs (ande) : . . . . . . . . . . . . . six to eight

Coconut milk (narial) : . . . . . . . . . 1/2 cup

Onion (pyaj) : . . . . . . . . . . . (medium) two

Tomatoes (tamater) : . . . . . . . . . . . . two

Ginger paste (adrak) : . . . . . 1 table spoon

Garlic paste (lasoon) : . . . . 1 table spoon

Green chilies (hari mirchi) : . . . . . . 3 to 4

Red chili powder (lal mirchi) : 2 table spoon

Pepper powder (kali mirchi) : 1/2 tea spoon

Coriander powder (dhania) : 3 tea spoon

Cumin powder (jeera) : . . . . 1 tea spoon

Turmeric powder (haldi) : . . 1 tea spoon

Garam masala powder : . .1/2 tea spoon

Curry leaves (kadi patta) : . . . . . . 6 to 8

Oil (tel) : . . . . . . . . . . . . . . . . 2/3 cup

Coriander leaves (hara dhania)

Salt (namak) as per your taste

Boil eggs in water till done. Peel it and cut it vertically in half

Cut onions in four parts and fry it in 1 table spoon oil till it is just transparent. Add chopped tomatoes and fry for one to two minutes. Grind onion and tomatoes to make paste.

Take oil in frying pan and heat it. Add curry leaves, ginger, garlic paste, vey finely chopped green chilies, red chili powder, coriander powder, cumin powder and salt. Fry for one to two minutes and then add turmeric powder, garam masala powder and pepper powder. Fry for half a minute and add onion tomato paste and coconut milk. Cook for two minutes and then add one cup of water. Add boiled eggs and cook it on slow flame for eight to ten minutes.

Garnish egg curry with coriander leaves. Enjoy with roti, chapati, butter nan or steamed rice.


Also try this recipe - Egg Korma


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