Egg Curry is originated in the Indian subcontinent that made with combination of spices or herbs, including ground turmeric, cumin, coriander, ginger, and garnish with fresh coriander leaves and green chilies. This is an easy recipe to make when you don't have much on hand with a very limited ingredient. This is a very easy to make and perfect with some rice or roti and fresh salad on the side.
INGREDIENTS
Oil- 4 tbsp/60 ml Potato - 2 medium Boiled Egg – 5 Nos Cumin Seeds – 1 tsp/5 gm Black pepper – 10-12 Nos Cloves – 5-6 Nos Green Cardamom – 5-6 Nos Black Cardamom – 2 Nos Cinnamon - 1 inch Onion (finely chopped) - 2 medium Ginger Garlic Paste – 1 tbsp/15 gm Tomato – 2 Medium Haldi – ½ tsp/2.5 gm Salt - As Per Taste Chilli Powder – 1 tsp/5 gm Kashmiri Chilli Powder – 1 tsp/5 gm Coriander Powder – 1 tsp/5 gm Amchur – 2 tsp/10 gm Yogurt – 2 tbsp/30 gm Water – 2 Cups Raw Egg (Beaten) – 1 No Garam Masala – 2 tsp/10 gm Green Chillies and Coriander leaves Lemon Juice
METHOD
Shallow fry potatoes with a pinch of Salt & Red Chilli powder, keep it aside.
Then shallow fry boiled Eggs and keep aside
Add Cumin Seeds, Black pepper, Cloves, Green Cardamom, Black Cardamom, Cinnamon.
Add chopped Onion and sautee until golden brown.
Now add Ginger Garlic Paste and Chopped Tomato and cook for 2 minutes.
Add Haldi, Salt, Chilli Powder, Kashmiri Chilli Powder, Coriander Powder, Amchur and roast the Masala well.
Add Beaten Yogurt and Water.
Cover and cook for 5 minutes
Add one Raw Egg (Beaten), Fried Potatoes, Garam Masala and mix well.
Add Fried Eggs, Cover and cook for 3-4 minutes.
Garnish with chopped Coriander leaves, Green Chillies and Lemon Juice.
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