Creamy Egg Curry - Recipe
Creamy Egg Curry. A delicious family recipe to make a creamy egg curry that is so good with hot ghee rice and appams.
Ingredients
- 6 Large eggs
- 4 Large tomatoes
- 2 Medium onions
- 1-2 Green chilies
- 2 Garlic cloves
- 1 Small piece of ginger
- 1 Bay leaf
- 1 Cinnamom stick
- 1 Green cardamom pod
- ½ tsp Turmeric powder
- 1.5 tsp Kashmiri Red chili powder
- 1 tbsp Oil
- 1 tbsp Ghee
- 1 tsp Cumin seeds
- 8-10 Curry leaves
- ½ tsp Black pepper powder
- Salt (to taste)
- ½ cup Chopped coriander leaves
Instructions
- Boil 6 large eggs for 6-7 minutes and keep them aside. Peel when you are able to work with them.
- Heat 1 tablespoon oil in a pan. Add 1 bay leaf, 1 green cardamom pod, and 1 cinnamon stick, followed by the chopped onions. Saute these until they are light brown.
- Smash the garlic cloves along with the ginger and add them to the pan. Slit the green chili and add it as well. Stir for another 2 minutes.
- Now add the chopped tomatoes and continue to cook them for about 5-7 minutes until they are soft. Add 1/2 tsp turmeric powder and 1/2 tsp Kashmiri red chili powder as well. Mix. To this add 2 cups of water. Give this a good mix and let this simmer on low flame covered, for about 10 minutes.
- Remove from flame and let this cool. Remove the bay leaf, cinnamon stick, and cardamom, and discard. Transfer the mixture to a grinder, and blend into a smooth puree.
- Heat the same pan and add either 1 tbsp ghee/ oil of your choice. Add 1 tsp cumin and the curry leaves. Once they splutter, add the puree and mix everything well. Add 1 tsp Kashmiri red chili powder, 1/2 tsp black pepper powder, and salt to taste. Once this puree starts to simmer, add the boiled eggs and mix gently.
- Very carefully, halve them while they are in the pan and cover for 5 minutes.
- Optional - if you like, you may sauté the whole boiled eggs in a hot skillet with a tablespoon of oil and a pinch of salt and red chili powder till they are lightly brown.
- Remove the lid and add either half a cup of regular (dairy) milk or coconut milk. Mix gently and add a pinch of garam masala too at this stage. Cover the pan again and switch off the flame in another 2-3 minutes.
- Garnish generously with chopped fresh coriander leaves and serve hot.