- In a pan cover eggs with cold water. Let it come to a boil.Cook eggs 6-7 minutes. Transfer eggs to cold water. When it is comfortable to handle, peel. Toss peeled boiled eggs in ¼ each of salt, turmeric, and chili powder. Heat oil in a pan. When the oil is hot, add eggs to the pan. Toss in medium-hot until you see small brown blisters. Remove and keep aside. To the same pan add 1 tablespoon of oil and butter. When hot add dry red chili and saute for 30 seconds until smokey. Add chopped onion, saute for 3-4 minutes. The onion will soften and start to brown. Add ginger-garlic paste. Saute for a minute, stirring in between. When there is no raw smell of ginger garlic, lower heat. Add cumin powder, coriander powder, turmeric, red chilli powder, Kashmiri red chilli powder. Saute for 30 seconds, until aromatic. Sprinkle little water to prevent it from burning. Add chopped tomatoes. Cook until tomato is soft and mushy. Add chopped green chilli and crushed Kasuri methi. Mix well. When you see oil separating from the mixture, it is time to add water. Season with salt, add garam masala and fried eggs to the pan. Mix everything and cook for another 2-3 minutes. Garnish with fresh coriander leaves.
Egg curry
#myrecipe
By Shaalini Shaalu
Mar, 17th
516
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Eggs
- Oil
- Salt
- Turmeric
- Red chilli powder
- Butter
- Onion
- Ginger garlic paste
- Tomato
- Corinader powder
- Cumin powder
- Turmeric
- Green chillies
- Garam masala
- Kasuri methi
- Water
- Salt
