Egg Curry

By: Chitra Ahluwalia Pal of New York, US

Masaledar/Spicy Egg Curry

Filed in Eggetarian Dishes

Serves 2 people

Other 176 recipes by Chitra Ahluwalia Pal »

Spicy Dish made from Boiled Egg can cook under 15 minutes. Serve with Paratha’s, Chapati’s or Rice

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Ingredients

For Gravy

4 Boiled Eggs
2 nos. medium Onions (chopped)
2 tomatoes (finely diced/chopped) and 3 tsp. of Tomato Puree/ Paste /Sauce
2 cloves Garlic (chopped)
1 ½ tbsp. Ginger (paste)
3 no. Green Chilies chopped (Number can vary according to taste)
Salt to taste
¼ tsp. Turmeric powder
1½ tsp. Red Chili Powder
1 tsp. Coriander powder
4 tsp. Vegetable Oil / Extra Virgin Olive Oil
¼ tsp. Garam Masala Powder (Can get this from any Indian Grocery store for 2 US$)
1 ½ cup Water

For Garnishing: One chopped Green Chili and Onion Rings

Directions

Heat Oil in Pan/Skillet on Medium high heat.
Add Garlic, Ginger Paste and chopped Onions and add a pinch of Salt and fry till they turn brown. (Adding salt while frying Onions makes it quicker to fry Onions)
When Onions turn golden brown add coriander powder and turmeric powder & chili powder and Salt to taste and fry for 1 minute.
Add Garam Masala again fry for 1 minute.
Add Tomatoes and Tomato Paste/Puree/Sauce stir it well and fry till the oil leaves from the sides.
Add 2 chopped Green Chilies.
Add Water and let it simmer for 10 mins.(turn heat to Medium Low)
Cut Eggs in Half (vertically) and add to the gravy and stir it slowly so that it gets dipped in gravy.
Cook the Egg Curry for 5 mins. or till very little water is left.
Garnish with 1 chopped Green chilies and Onion rings.
Serve with Paratha’s, Chapati’s or Rice.

Latest Comments

By BITHICA DAS on 6/20/2012 5:11:00 AM

Extra virgin olive oil is only used as a dressing for salads and dips. Only plain olive oil is used for cooking and sauting.

By Basudeb Ghosh on 6/19/2012 7:45:00 PM

No Bengali, in their right mind will put all these spices in Egg curry. Only things you need here is onion, garlic, red chilli powder, pinch of sugar and salt to taste. And ofcourse oil to cook. Tomato in egg curry is a complete NO. It spoils the flavor of egg. And for egg curry, you should choose duck egg instead of chicken.

By Chitra Ahluwalia Pal on 6/13/2010 2:37:00 AM

Thanks Monarma for trying this.

By Manorma Mehra on 6/12/2010 10:06:00 PM

I tried that reciepe is is very good my husband loves it thank you

By ila on 1/25/2010 7:41:00 PM

awesome! thanks for sharing..i do it regularly :)

By simriti uppal on 10/22/2009 12:10:00 AM

What an amazing recipe. I m new to cooking. I tried this recipe without tomatoes and instead put chilly and tomato ketchup...still it came out very well. Thanks a ton for the recipe.

By ANKIT on 9/17/2009 4:57:00 PM

hey chitra...if i m not mistaken u r my classmate in HISPANIA....this is a nice recipe..hoping to see much more gud recipes from ur side..well wanted to talk to u abut some multi cuisine stuff...hope u contact me..my email id - anks82003@yahoo.com.... keep it up..tc bye..

By Anusha on 1/28/2009 7:49:00 PM

Hi Chitra.... JUST TRIED UR DISH AND COULD NOT RESIST TO TELL U THAT IT WAS WONDERFUL AND MY HUBBY LOVED IT...THANKS FOR SHARING SUCH A SIMPLE AND WONDERFUL DISH...