Egg curry ranks high on many peoples list of comfort foods. This recipe makes for a great non-traditional breakfast for those days when you want something with more flavor than you'd find in an average omelet. Since eggs are usually a staple in the pantry, it is also convenient to cook.
Different regions of India have their own versions of egg curry. This recipe is North Indian in origin. The gravy for egg curry can be made ahead of time and frozen. Then when you are ready to eat it, simply boil the eggs, thaw and heat the gravy, add the eggs and you're good to go. Egg curry is a family favorite too, as you can make it as mild as you like or as 'hot' as you like by adjusting the spices to suit your needs. Serve egg curry with a vegetable side dish and rice.
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Ingredients
6 hard-boiled eggs
5 tbsp. cooking oil (vegetable, canola, or sunflower)
2 medium-sized onion (cut into quarters)
3 medium-sized tomatoes (cut into quarters)
2 green chilies
2 tsp. garlic paste
2 tsp. ginger paste
2 tsp. coriander powder
1 tsp. cumin powder
1 tsp. garam masala powder
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
Salt to taste
Optional: 2 potatoes cut into 1-inch cubes
To Garnish: Chopped fresh coriander leaves
To Garnish: 2 green chilies, slit lengthwise
Steps to Make It
Heat 2 tbsp. of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, and green chilies into a smooth paste. Try not to add water while grinding, if possible.
Heat the remaining oil in the same pan and add the paste you just made. Fry for 2 to 3 minutes.
Add the ginger and garlic pastes, all the dry spices (coriander powder, cumin powder, garam masala powder, turmeric powder and red chili powder) then mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
A 2 c. of warm water to this masala and bring to a boil on a medium flame.
If adding potatoes to the curry, add them now and cook till half done.
Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy has thickened or reduced to about 3/4 of the original quantity (before you added the water). If you have added potatoes they should ideally be cooked by now.
Turn off the fire and garnish with chopped coriander leaves and the slit green chilies (if using). Serve hot with plain boiled Basmati rice and a vegetable side dish.
Different regions of India have their own versions of egg curry. This recipe is North Indian in origin. The gravy for egg curry can be made ahead of time and frozen. Then when you are ready to eat it, simply boil the eggs, thaw and heat the gravy, add the eggs and you're good to go. Egg curry is a family favorite too, as you can make it as mild as you like or as 'hot' as you like by adjusting the spices to suit your needs. Serve egg curry with a vegetable side dish and rice.
Ingredients
6 hard-boiled eggs
5 tbsp. cooking oil (vegetable, canola, or sunflower)
2 medium-sized onion (cut into quarters)
3 medium-sized tomatoes (cut into quarters)
2 green chilies
2 tsp. garlic paste
2 tsp. ginger paste
2 tsp. coriander powder
1 tsp. cumin powder
1 tsp. garam masala powder
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
Salt to taste
Optional: 2 potatoes cut into 1-inch cubes
To Garnish: Chopped fresh coriander leaves
To Garnish: 2 green chilies, slit lengthwise
Steps to Make It
Heat 2 tbsp. of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, and green chilies into a smooth paste. Try not to add water while grinding, if possible.
Heat the remaining oil in the same pan and add the paste you just made. Fry for 2 to 3 minutes.
Add the ginger and garlic pastes, all the dry spices (coriander powder, cumin powder, garam masala powder, turmeric powder and red chili powder) then mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
A 2 c. of warm water to this masala and bring to a boil on a medium flame.
If adding potatoes to the curry, add them now and cook till half done.
Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy has thickened or reduced to about 3/4 of the original quantity (before you added the water). If you have added potatoes they should ideally be cooked by now.
Turn off the fire and garnish with chopped coriander leaves and the slit green chilies (if using). Serve hot with plain boiled Basmati rice and a vegetable side dish.
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