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. š²š
š„ Cuisine - Indian
š Preparation time - 10 minutes
š Cooking time - 30 minutes
š“ Servings - 4
ā Author - Harish Giri/ @foodie_since99
INGREDIENTS
šø4 boiled eggs
šø3 tbsp ghee or oil
šø1 bay leaf
šø2Ā finely chopped onions
šø2Ā finely chopped tomatoes
šø1 tbspĀ ginger garlic paste
šø1Ā tbsp green chilli paste
šø1 tspĀ red chilli powder
šø1/2Ā turmeric powder
šø1 tspĀ coriander powder
šø1/4 tspĀ garam masala powder
šø1 tspĀ dry fenugreek leaves
šø1 bowl cream
šøSalt 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. šš“
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