Easy Egg Curry Food

SOUTH INDIAN EGG CURRY

Steps:

• Peel the boiled eggs and make few gashes over each egg. Keep these aside.
• You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.
• Heat oil in a pan. Add cumin and allow to splutter.
• Then add curry leaves. When they begin to splutter, add onions and green chilies.
• Keep stirring and fry until the onions turn golden to light brown.
• When the onions turn golden, add ginger garlic paste. Saute till the raw smell of the garlic has gone.
• Pour the tomato puree. Saute for a while until the tomatoes and onions blend well.
• Add red chili powder, turmeric, salt, garam masala and coriander powder.
• Mix well. Cook for a few minutes till the mixture begins to smell good. The raw smell must go away.
• Add the eggs and fry for 2 minutes stirring gently.
• Pour water just enough to make a gravy.
• Cover the pan and Cook on a medium heat.
• Within minutes the gravy turns thick and traces of oil appear over the curry.
• If needed add more salt.
• This step is optional. If using coconut milk, pour it and stir in. Do not cook for long after adding coconut milk.
• Sprinkle some coriander leaves. Turn off the stove.
• Serve egg curry with plain rice or chapathi.

EASY CHICKEN CURRY

Steps:

• Melt butter in large skillet over medium low heat.
• Add the onion, apple and garlic and mix well.
• cook, covered over low heat until the onion is tender and translucent, about 12 minutes.
• Add the curry powder to the onion mixture and mix well.
• Dissolve cornstarch in the milk and add it to the mixture.
• Add the chicken broth and mix well.
• Reduce the heat to low and cook, stirring frequently, until slightly thickened.
• Add the lemon zest and lemon juice and mix well.
• Stir in the chicken and continue cooking until the chicken is heated through.
• Optional: Serve over rice with condiments such as chutney, raisins, diced bell peppers, cucumber, tomato, pineapple, papaya, mango, banana, kiwi, chopped scallions, hard-boiled eggs, peanuts or toasted almonds.

EASY INDIAN KOLHAPURI EGG CURRY

Steps:

• In a food processor, process onion, garlic, ginger, and hot green chili pepper to a coarse paste.
• Heat 1.5 tbsp oil in wide, heavy bottom saute pan. When oil is hot, add onion mixture to pan.
• Cook until onions are soft and start to brown at edges. (4-5 minutes) Then add spices: whole red pepper, poppy seeds, black peppercorns, garam masala, turmeric, and coconut.
• Saute until spices are fragrant and coconut has toasted a bit (about 1-2 minutes) Add chopped tomato and 1/4 teaspoon salt.
• Cook on medium heat until tomatoes are soft and mixed into the masala. (3-4 minutes)
• Transfer the cooked masala into a food processor or blender jar with 2 tbsp of water. (careful it will be hot.)
• Process to make a smooth puree.
• In the same pan in which you cooked masala, add remaining 1/2 tbsp oil and add sliced eggs, cut-side down. Cook for 1 minutes to give a rich color and aroma to egg slices. Remove eggs from pan and set aside.
• In a same pan, return the pureed kolhapuri masala with one cup of water. Bring to boil, then simmer until desired consistency.
• I cooked it for 4 minutes on medium heat.
• Add eggs and continue cooking for 2 more minutes. (add 1-2 tbsp more water if consistency gets too thick) Remove from heat. Taste and adjust salt. Garnish with cilantro leaves and serve hot with chapati!

EASY EGG CURRY

Steps:

• Bring a pot with at least 3 inches of water to a boil over high heat. Reduce heat to low and carefully place eggs into the pot using a ladle. Boil eggs 6 minutes for runny yolks, 8 minutes for medium soft-boiled, or 10 minutes for hard-boiled.
• While eggs cook, prepare an ice bath by combining ice and tap water in a large bowl. Once eggs are cooked, immediately transfer to ice bath to cool for 2-3 minutes. If you don't have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.
• If serving the curry as soon as the sauce is done, peel eggs and set aside. If making the curry ahead and serving later, store eggs in the fridge with shells intact for up to 4 days and peel when you're ready to serve.
• Add butter or oil to a 4-quart dutch oven or medium nonstick skillet and preheat over medium heat. Add onions and cook, stirring often, until soft and lightly golden, about 8 minutes.
• To the onions, add garlic and ginger. Cook and stir for 1 minute or until fragrant.
• Add curry powder, cumin powder, and black pepper to onion mixture and cook 1 minute or so. Add canned tomatoes and coconut milk, stir well, and cook for another 2-3 minutes.
• Add chicken or vegetable stock and soy sauce and bring to a boil. Lower heat slightly and simmer uncovered for 10 minutes, or until the curry thickens enough to coat the back of a spoon. Remove from heat and add the peeled eggs right when you're ready to serve so the yolks stay just the way you like them. Serve hot over steamed rice with garnished with cilantro as an entrée.
• Any packaged or bulk curry powder mix or mild Madras curry powder will work well in this recipe. Use either 3 or 4 tablespoons depending on your preferred level of spice.
• If you own an Instant Pot, try using it to cook your hard-boiled or soft boiled eggs.
• This dish is meant to be very saucy, and makes the perfect amount for 6 eggs. If you want to cook up to 8 eggs, there's no need to tweak the sauce quantity (simple season with a bit of extra salt). If you're cooking for a smaller crowd, it's worth making the entire batch of curry sauce and storing leftovers in your fridge for serving over veggies, chicken, shrimp, or even scrambled eggs.

EASY CURRIED EGGS RECIPE WITH TOMATOES

Steps:

• Add the water to a pan (for boiling eggs) and bring the water to a boil.
• As the water boils, add salt and gently add the eggs to the boiling water.
• Reduce the heat to low and cover and cook the eggs for 10 minutes.
• After 10 minutes of cooking, switch off the stove and discard the hot water.
• You can keep the eggs in little cold water if you are in a hurry, as it will help to cool off the eggs fast.
• Once the eggs are cooled completely, you can remove the shells and keep the boiled eggs aside in a bowl.
• Peel and slice the onion in thin long slices.
• To prepare the seasoning, heat oil in a pan and add mustard seeds.
• When the mustard seeds splutter, add red chilies and curry leaves, fry for a few seconds. Now the seasoning is ready.
• Add the sliced onion and little salt and saute the onions in medium heat until the onions are lightly browned.
• Meanwhile chop the tomatoes in medium sized pieces and keep aside.
• Once the onion slices are browned, add the garlic, ginger and sliced green chilies, saute for another 1 minute.
• Add the chopped tomatoes and enough salt, and stir fry the contents for about 2 minutes.
• Add one cup of water and cover the pan and cook in low heat for about 6 to 7 minutes or until the tomatoes are cooked and soft and have blended with the onions and water to make a tomato based gravy.
• Add all remaining spices - turmeric, red chili powder, garam masala powder and curry powder, cook for another 2 minutes in low heat keeping the pan opened.
• Meanwhile cut the boiled eggs in half so you have four pieces of boiled egg halves.
• Gently drop the egg halves to the gravy with the yolk side up and cook for another 1 more minute.
• You can use a spoon out little gravy and pour the gravy over the egg halves.
• Switch off the stove and keep the pan away from heat.
• Keep the pan closed so the mixture will blend with the eggs nicely.

SOUTH INDIAN STYLE EGG CURRY

Steps:

• In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
• Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
• Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
• Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
• Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

EGG CURRY

Steps:

• Heat oil in pan, add cumin seeds. when these start sputtering, add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies. Fry for 2 minutes. Add turmeric and red chill powder and fry for a minute.
• Now add grated tomato, coriander powder and salt. Fry until oil separates.
• Remove pan from heat and let the mixture cool for some time. Now add yogurt, 1 tbsp at a time and mix after each addition until all yogurt is mixed. Turn on heat and cook for 3-4 minutes continuously stirring the mixture. If gravy looks very thick, add water (2-3 tbsp) to adjust consistency and cook 2-3 minute more.
• Turn off the heat and add eggs to the gravy. Garnish with coriander leaves and serve hot with Chapati or Rice.

CREAMY EGG CURRY

Steps:

• Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
• Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.

QUICK AND SIMPLE EGG CURRY RECIPE

Steps:

• To begin making the Quick & Easy Egg Curry Recipe, Firstly we will boil the eggs. Add the eggs in a saucepan with some water. Add sufficient water that the eggs are covered with it. Let it come to boil for 15 minutes or untill you see a crack on the outer shell.
• Once done, let it cool down. Remove the outer shell of the egg and keep it aside.
• Heat 2 tablespoons of oil in a wok; add in the onion garlic and ginger paste. Sauté for a few minutes until the raw smell goes away and the onion changes color.
• Once the onion is well roasted, add in the turmeric powder, sugar, garam masala powder, coriander power and red chilli powder. Stir those powders into the onion masala until well combined. This will take about 3 to 4 minutes.
• After 3 to 4 minutes, add in the tomato puree, salt and the eggs. Simmer the Egg Curry covered for 10 to 15 minutes until you see the eggs are coated well with the curry.
• Check the salt and spice levels and the consistency of the curry. Adjust them to taste and add water if you want the consistency of the curry to be thinner. Once done, stir in the chopped coriander leaves and serve.
• Quick And Simple Egg Curry Recipe makes a delicious dinner or a Sunday brunch when served along with Steamed Rice, Carrot Salad and a Boondi Raita.

EGG CURRY RECIPE | ANDA CURRY RECIPE

Steps:

• At first, for making egg gravy , boil 5 to 6 eggs, cool them, and peel them.
• Now with a help of a fork or toothpick gently prick all over the surface of eggs and keep them in a mixing bowl.
• Next, sprinkle a pinch of salt, turmeric powder, red chili powder and mix all of them together.
• Then heat oil in a frying pan and place eggs one by one fry them until it gets crisp on their body
• When eggs are properly fried transfer them into kitchen tissue to drain excess oil.
• Now for egg masala fry heat oil in a Kadai or pan.
• Then add bay leaf, cinnamon, clove, cardamom, saute them in medium flame for at least 1 min.
• Next, add chopped onions, saute until onions become golden brown.
• After that add chopped green chili, ginger-garlic pastes saute them until the raw smell completely disappears.
• Furthermore pour tomato puree, cook the anda masala on low flame for 3 to 4 min.
• Now sprinkle some spices including red chili powder, turmeric powder,garam masala powder, coriander powder, and a pinch of salt.
• Mix them all together, cook further 10 to 12 min until the anda masala becomes thick and leaves the side of the pan.
• At this stage for cooking egg gravy pour sufficient water cover the lid and simmer this egg curry gravy for another 10 to 15 min.
• When the curry is cooked properly add fried eggs and mix them gently then simmered them for another 5 to 6 min.
• Furthermore, add a few tablespoons of freshly chopped coriander leaves, Kasuri methi in curry, mix them properly.
• If you like thick restaurant style egg curry, then turn off the flame, add a few tablespoons of cream mix them properly in this egg curry gravy.
• Now serve hot this delicious punjabi egg curry with roti paratha naan and any flavored rice whatever you have.

EASY & TASTY EGG CURRY PAKISTANI FOOD RECIPE (WITH VIDEO)

Steps:

• First, Boiled three eggs and cut into two pieces
• Sprinkle some garam masala powder and some coriander leaves
• Set aside these eggs pieces
• Second, take a large pot and add 4 tbsp of cooking oil
• Add onion slices and cook until its change the color
• Then add chopped tomatoes in it
• Add all spices like salt, red chili powder, turmeric powder, cumin seeds, and cinnamon stick
• Mix well and combine all ingredients
• Cover and cook for 5 minutes on the low flame
• After 5 minutes, add green chilies and some coriander leaves in this curry
• In the end, add boiled egg and cover for 5 minutes
• Now delicious egg curry is ready to eat

INDIAN EGG CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
• Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.

POACHED EGGS CURRY | EGG DROP CURRY RECIPE

Steps:

• Using a food processor or a normal grinder, grind the onion, ginger, garlic and tomatoes into a coarse mix. A few chunky pieces will give a body and texture to the gravy. However, if you prefer your gravy to be smooth, you can turn this mix into a smooth paste
• Now, take a frying pan. The biggest you have. The more they spread, the better will be your chances to have fully spread poached eggs
• Heat some mustard oil and drop the whole spices in it. For more flavour, half crush them in a mortar pestle. Ass they sizzle, drop the ground paste into the oil and stir.
• As it continues to saute, add the powdered spices and cook till it reduces and starts releasing bubbles of oil at the edges
• Now we will make the gravy by adding some water to it. Give it a good stir and let it simmer.
• Crack an egg separately in a bowl. Make a small well in the gravy and drop the egg in it gently, ensuring the yolk is intact. Similarly, repeat for the rest of the eggs
• Once all the eggs are in, cover the frying pan with its lid and let it simmer on low heat for 4-5 minutes. Once done, you will see that the eggs have taken a shape of a perfectly done sunny side up.
• To finish, drizzle some ghee and sprinkle some finely chopped coriander leaves
• Serve hot

BENGALI OMELETTE CURRY RECIPE

Steps:

• Finely chop the onion, garlic and tomatoes. Grate the ginger.
• In a pan, heat the mustard oil and add the dry whole spices in it. As they sizzle, add the chopped onion, garlic, grated ginger and tomatoes.
• Fry this mix till it has dried up. Now add the powdered spices and salt. continue frying it on medium-low heat till you see that it has dried up completely.
• Now add ½ cup water in it and give it a stir. Cover and cook.
• Meanwhile, heat some oil in a frying pan for the omelettes. Whisk the eggs with salt and pepper and prepare one big omelette.
• Once it is done at one side, start rolling it in a log. Take it out on a plate and slice it in thick ribbons.
• Now, drop this sliced omelette in the prepared gravy. Top it with some ghee and finely chopped coriander leaves. Serve hot.

CURRY DEVILED EGGS RECIPE

Steps:

• Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for a minute or so. Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
• Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basket or steamer pot). Cover.
• Reduce heat to a medium boil and cook eggs for about 13 to 15 minutes until they're hard boiled. There are various factors determining how long you will need to cook your eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14 minute mark. If you like, you can always remove one egg and test to see how it's done.
• Just before eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
• Peel the shell from each egg.
• Pat each egg dry of excess moisture with paper towels or a clean tea towel.
• Cut each egg in half lengthwise and gently scoop out the yolks and place the yolks into a bowl, while placing the egg white halves onto a serving platter. I find it helpful to carefully wipe the knife with a clean cloth in between cuts as to keep things neat and tidy.
• Mash the yolks to your desired consistency with a fork.
• Then add mayonnaise, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt and cayenne pepper. At this point you can mash everything together or for a super smooth (and fluffy) consistency, place the yolk mixture in a small food processor and blend.
• Once the yolks are at your desired consistency, stir in bell pepper and green onion with a spoon (don't use the processor for this).
• Either spoon or pipe (using a piping bag and frosting tip) the yolk mixture into the egg whites.
• Garnish, if desired, with a sprinkling of cayenne pepper, green onion, cilantro and chili pepper. Serve and enjoy!Note: Keep chilled and store leftovers in an airtight container in the refrigerator and enjoy within 1 to 2 days.

EASY EGG CURRY

Steps:

• In a medium size pot over medium heat, add oil, curry paste, garlic, and tomato. Stir constantly and cook for 5 minutes.
• Add vinegar and water, lower the heat to a low simmer, cover, and cook for 15 minutes.
• Using a fork, gently pierce each egg several times and place them in the pot with the curry sauce. Spoon the sauce over the eggs (gently so they don't break) and cook for an additional 5 minutes.
• Turn the heat off and transfer the eggs and curry sauce to a serving bowl. Season with salt if needed and top with fresh cilantro.
• Serve with naan bread or rice.

EASY EGG CURRY आसान अंडा करी

Steps:

• Heat oil in a pan, add cumin seeds and let them splutter.
• Add onion and green chili, saute till they are golden brown.
• Add ginger garlic paste and saute till fragrant.
• Add tomato puree and cook for 3-4 mins.
• Add all the powdered spices and season with salt.
• Pour in around ¾ cup water and mix well. Add chopped coriander leaves and mix.
• Make some gashes around the eggs.
• Lastly add in the boiled eggs in the curry and cook for 2mins.
• Turn off the flame and serve hot.

EGG CURRY

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.