This is a quick, lip smacking and rich recipe that takes less effort and time. A must try for foodies who love to eat quick! This egg curry goes well with butter roti, naan, jeera rice or any paratha and pulao varieties.
So here I share with you the basic yummy and creamy version of an egg curry. 🍲😍
🥘 Cuisine - Indian
🕒 Preparation time - 10 minutes
🕒 Cooking time - 30 minutes
🍴 Servings - 4
✒ Author - Harish Giri/ @foodie_since99
INGREDIENTS
🔸4 boiled eggs
🔸3 tbsp ghee or oil
🔸1 bay leaf
🔸2 finely chopped onions
🔸2 finely chopped tomatoes
🔸1 tbsp ginger garlic paste
🔸1 tbsp green chilli paste
🔸1 tsp red chilli powder
🔸1/2 turmeric powder
🔸1 tsp coriander powder
🔸1/4 tsp garam masala powder
🔸1 tsp dry fenugreek leaves
🔸1 bowl cream
🔸Salt as per taste
PREPARATION FOR EGGS
Step 1- Take boiled eggs and make slits into it. Add little turmeric, salt, red chili powder and few drops of lemon into it and coat the eggs.
Step 2- Heat little oil in a pan and drop in the eggs and fry it for a while till golden brown under medium flame.
Step 3- Transfer it to a plate and set aside.
METHOD
Step 1- Heat ghee in a kadhai and add bay leaf.
Step 2- Add finely chopped onions and saute till golden brown.
Step 3- Then add ginger- garlic- chili paste and saute for a while until the raw smell goes off.
Step 4- Now add chopped tomatoes, salt as per taste and saute till it becomes mushy.
Step 5- Now add turmeric powder and all the dry spices and mix well.
Step 6- Add little water to it and fry until the oil starts separating from the kadhai and the masala is fried well.
Step 7- Now add the cream, fried eggs and let it simmer for 5 minutes in low flame.
Step 8- Crush dried fenugreek leaves in your palm and add into it and mix well.
Step 9- Garnish with chopped coriander and serve hot.
Step 10- Do not wait. Just hog into it with your choice of bread or rice. 😍🍴
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