Egg Curry Recipe | Egg Masala Curry Recipe | Egg Recipes | Easy & Quick Recipe | Varun Inamdar

cumin powder

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Caraway seeds provide a similar flavor profile.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is less expensive and has a longer shelf life.

Boil eggs for 9 minutes, then turn off the flame.

Heat oil in a pan until extremely hot.

Add whole spices: black cardamom, green cardamom, cloves, bay leaf, and a cinnamon stick; wait for them to crackle.

Add boiled onion paste and mix well; add salt to help the onions cook faster.

Add ginger garlic paste and mix; cook on high flame for about 1 minute until light golden brown.

Scrape the sides of the pan to caramelize the gravy.

Add turmeric powder, red chili powder, and garam masala; add butter and cook until the raw flavor of the spices is gone.

Add fresh tomato puree and mix; add salt as required and cook on high flame for 2-3 minutes until oil leaves the sides of the pan.

Add water to adjust the consistency; if a thick masala is preferred, leave it as is.

Add kasuri methi and adjust seasoning if required; cover and cook on medium flame for 10 minutes.

Peel the hard-boiled eggs while the gravy is cooking.

Pan-fry the peeled hard-boiled eggs in oil with a dash of turmeric powder until evenly golden brown on all sides.

Transfer the fried eggs into the bubbling gravy and cook for another 30-40 seconds.

Add some water to adjust the consistency of the curry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens