Egg Curry Food

SOUTH INDIAN SPICY EGG CURRY

Steps:

• Make hard boiled eggs using the instructions mentioned above. After peeling the shells, make 4 slits on the egg whites and keep aside.
• Heat 1 tablespoon oil. Add 1 teaspoon turmeric powder and 1 tablespoon red chili powder. Stir immediately else the spices will burn. Place the hard boiled eggs in the pan and roast it in oil for few minutes on low flame. Ensure eggs are coated well in the spices and gets roasted well. Remove eggs from the pan, keep aside.
• Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown.
• Now add all the spice powder and give it a quick stir.
• Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan.
• Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend to-gether.
• Place hard boiled eggs into the curry now, cover eggs with the curry masala.
• Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti.

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!

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.

EGG CURRY

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
• Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
• Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

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.

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.

EGG CURRY

Steps:

• Carefully put the eggs to boil on one side in a pot of simmering water. Cook until hard boiled (8 - 12 minutes). Allow to cool, remove shell, cut in half. Set aside.
• Meanwhile, heat oil in a pan on medium heat. Once oil is hot, add peppercorns. Saute for a few seconds till fragrant and then add onions. Cook covered on low heat for 10 minutes before adding ginger, garlic and green chilli. Cook for a couple of minutes, then add tomatoes and fenugreek leaves.
• Cook covered on low heat for 10 - 15 minutes before adding spices. Add a splash of water to the pot.
• Cook covered on low for 5 - 6 minutes.
• Add Garam Masala and Curry Powder. Cook for 2 minutes.
• Add Eggs and cover and cook on low for a further 2 - 3 minutes.
• Garnish with Coriander and serve with roti or rice if you prefer.

EGG CURRY

Steps:

• In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.
• In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
• Add the spice mix to the onion mix, coating all the vegetables.
• Stir in the tomato paste, tomatoes and water.
• Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
• Gently stir in the eggs and the garam masala.
• Allow the eggs to heat through, and serve immediately.

EGG CURRY (BAIDA CURRY)

Steps:

• Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant. Be careful not to scorch them.
• Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes.
• Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.
• Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the cilantro. Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.
• Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao, biryani, or wrapped in a delicious homemade dosa.

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.

EGG CURRY

Steps:

• Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
• Heat oil in a skillet.
• Add the chopped onion and saute.
• Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
• Add 1 big cup of water.
• Cook on low flame for 5 minutes.
• Break eggs into it.
• Cover.
• Allow to cook on low flame for 5 minutes.
• Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
• Garnish with corriander leaves and serve hot with hot rotis.

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.

NANA'S EGG CURRY AND RICE

Steps:

• Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
• Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
• Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
• Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
• Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
• Preheat oven to 350 degrees F.
• Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.

EGG CURRY

Steps:

• Prepare the egg. In a pan, over medium heat, add cooking oil. Add turmeric powder, chili powder. Stir well. Add hardboiled egg and leave to cook till it's light brown. Remove from pan. Set aside
• Cook the puree . Lower heat. In the same pan, add cooking oil. Add mustard seeds, cumin powder, coriander powder, turmeric powder, chili powder and curry leaves. Add green chili. Stir well. Add onion paste, ginger paste and garlic paste. Stir well. Leave to cook slightly till fragrant. Add fresh tomato puree. Stir and cook the puree. Add water. Season with salt and sugar. Add cooked boiled egg. Stir.