Quick Egg Curry Food

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.

QUICK EGG CURRY

Steps:

• Peel the onions, cut into quarters and cut into this slices.
• Split the chillies.
• Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
• Stir fry for a minute or two.
• Add in the tomatoes.
• When the tomatoes are nicely cooked add the powder spices.
• Stir fry for another minute or three.
• Add salt and water and bring to boil.
• Adjust the consistency of the gravy to your choice.
• Halve the boiled eggs lengthwise and add to the gravy.
• Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.

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.

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.

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 EGG AND VEGETABLE CURRY

Steps:

• Peel and chop the onion, and fry in the oil and butter in a saucepan over a medium heat, until soft (about 3-4 minutes). Stir in the curry powder and flour, and cook very gently for a further 2 minutes, stirring all the time. Gradually stir in the soup, bring to the boil, reduce the heat to a simmer, put on the lid, and cook gently for about 20 minutes, stirring occasionally, to make a thick sauce.
• Hard boil the eggs for 10 minutes. Rinse them under cold running water, peel them, wash off the shell and cut in half lengthways. Cook the rice for 10-12 minutes in a large pan of boiling salted water. Drain and keep hot, fluffing with a fork to stop it going lumpy. Add the mixed vegetables to the curry sauce, bring back to the boil and simmer for a few minutes to cook the vegetables.
• Put the rice onto a warm plate, spreading round with a spoon to form a ring. Arrange the eggs in the centre and cover with the vegetable curry sauce. Serve with any side dishes you like.