Indian Egg Curry Food

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 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.

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:

• 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.

A VERY ANGLO-INDIAN EGG CURRY

Steps:

• Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
• Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
• Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
• Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
• Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.

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.

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.