Chennai
Best Egg Curry Recipe
A nice change of pace and convenient on those days when I might have forgotten to thaw out the meat that I planned to cook in evening. Try this recipe and your family will fall in love with it.Garnish egg curry with coriander leaves and serve hot with paratha, roti or rice for Lunch or Dinner.
Prep Time | 5 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
- 8 numbers eggs boiled
- 5 number garlic cloves minced
- 1 number onion chopped
- 2 number green chillies sliced
- 1 inch Ginger minced
- 1 tablespoon fresh cream
- 2 tablespoon curd
- 1 tablespoon kasoori methi
- 1 tablespoon chaat masala
- 1 tablespoon garam masala
- 1 tablespoon red chilli powder
- few coriander leaves for garnish
- Salt to taste
- 1 tablespoon Oil
- 1 cup Water
Ingredients
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Instructions
- Make a coarse paste by grinding onion, green chillies, ginger and garlic.
- Add oil in a pan and saute the above mentioned ingredients for 2-3 minutes.
- Whisk the curd and cream together and add it into the pan. Mix well.
- Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes.
- Make small slits in the boiled eggs and add them into the pan. Let it cook for 5-6 minutes.
- Garnish with chaat masala and fresh coriander leaves before serving.