EGG CURRY | EGG MASALA CURRY | EGG CURRY RECIPE | ANDA CURRY | EGG CURRY BY SPICE EATS

Ingredients for Egg Curry:

– Boiled eggs- 6 nos.

For frying eggs:
– Turmeric powder- 1/4 tsp
– Red Chilli powder- 1/2 tsp
– Oil- 1 tbsp

For the paste:
– Onions, quartered- 2 medium ones
– Tomatoes, quartered- 2 medium ones
– Green chillies- 2 nos.

Garam masala and whole spices:
– Cumin seeds- 3/4 tsp
– Green cardamom- 3 nos.
– Cloves- 4 nos.
– Cinnamon- 3 pieces
– Whole red chillies- 2 small

– Ginger Garlic Paste – 2 tsp
– Turmeric powder- 1/4 tsp
– Deghi Mirch (Chilli Powder)- 1 tsp
– Coriander powder- 2 tsp
– Fennel (Saunf) powder- 1 tsp
– Garam masala powder- 1/4 tsp

– Salt- 3/4 tsp
– Oil- 2tbsp
– Coriander leaves chopped- 1/2 cup

Preparation:

– Boil and shell the eggs. Make holes in the eggs with a toothpick.
– Heat oil in a pan and add Turmeric & Red Chilli powder. Put the boiled eggs and fry till golden. Remove on to a plate.
– Make a paste of the onions, tomatoes and green chillies.

Process:
– Heat oil in a kadai and add the cumin seeds, once it splutters add the whole garam masala. Give a stir and add the whole red chillies.
– Mix and add the tomato onion paste.
– Give a mix and keep frying on medium heat for around 2 mins.
– Add the ginger garlic paste and mix it. Keep frying on medium to low for another 6-7 mins stirring it till oil separates.
– Now add the turmeric, deghi mirch (chilli powder), coriander powder, fennel (saunf) powder & salt.
– Mix well and fry on low for another 2-3 mins till the masala is cooked and oil separates. Make sure the masala doesn’t become too dark.
– Add 1 cup water and add the fried eggs, mix and cover & cook for around 3-4 mins till oil separates.
– Add the garam masala powder & chopped coriander leaves. Simmer till done.
– Serve hot with roti or rice.

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