Egg curry is an Indian dish of boiled eggs simmered in a spicy onion-tomato gravy. It is super delicious.
Ingredients:
- 6-7 brown or white eggs
- 2 medium yellow onions, chopped
- 2-3 tomatoes, finely chopped
- Fistful of cashews
- Oil or butter
- Salt
- 3-4 bay leaves
- 1 tbsp dried methi leaves (Kasoori methi)
- ½ tsp red chili powder
- 1 tsp cumin seeds
- Spices: I used store-bought spice mix. Instead, you can use 1 tsp ginger garlic paste+1 tsp red chili powder+1 tsp cumin powder+1 tsp coriander powder+1 tsp garam masala powder
Method:
- Boil the eggs either on the stovetop or in the instant pot.
- Put eggs in a pan, and cover with water. Bring it to a boil and boil for 6-7 minutes. Using a slotted spoon remove and put it in cold water. Once the temperature comes down and is easy to handle, peel the eggs.
- Take 1 tsp oil in a pot and heat it
- Add ½ tsp red chili powder and salt and mix well
- Toss boiled and peeled eggs into the pot and roast them until golden and blistered
- Take out the roasted eggs and keep them aside
- In the same pot, add more oil if needed
- Add cashews and chopped onions
- Keep stirring until the onion turns translucent
- Then add chopped tomatoes, mix well, and cook until tomatoes soften
- Once the mixture cools down, grind it to the smooth paste
- Take the spice mix in a bowl, add some water and make a paste
- Keep it aside
- In the cooking pot, add one tsp oil, heat it
- Add bay leaves and cumin seeds
- Once cumin seeds change color to slightly brown, add the spice paste
- Cook it until the water evaporates and the oil starts separating (if you are using spices separately instead of spice-mix, add above mentioned spices after adding the onion-cashew-tomato mixture)
- Then add the onion-cashew-tomato mixture and mix well
- Adjust salt and add crushed dried methi leaves
- Add some water if needed
- Cook the mixture on low flame until the oil starts separating
- Cut the fried eggs into halves and add them to the gravy you made
- Serve hot with hot rice or naan.
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